Word: de
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Dates: during 1930-1939
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Herman A. J. K. de Jonge Canton de Vaud, Switzerland--International School of Geneva...
...Florence one night last spring, it seemed to the swank audience watching the Monte Carlo Ballet Russe, part of the city's "Musical May" festival, that Dancer Leonide Massine was behaving oddly indeed. Dark, wiry, as fleet-footed as ever for his years (40), the maître de ballet and choreographer of the famed troupe did not appear to have his mind entirely on his work. He kept glancing toward the wings, grimacing and nodding at someone offstage. When the curtain fell, Massine hastened backstage. There, summoned by urgent telegrams both from Massine and from the impresario...
...Massine had seen while taking part in the ballet, the Italians had conversed earnestly with Colonel de Basil, and as the dancer well knew, the tall impresario had been dickering to sign them up for his troupe before Massine could get off the stage. Massine, too, wanted the No. 1 de Basil to take charge of another ballet group. But Massine's onstage frenzies and his backstage pleadings were no use: Colonel de Basil won Radice (and Fabbri) with offers of $700 apiece per month on any U. S. tour he might take them on, $450 in England...
Last week U. S. balletomanes learned more of the split between Massine and de Basil-a split which forecast an international ballet war-when word came from England that the two had taken certain differences into court. Dancer Massine, whose current contract with Colonel de Basil expires Sept. 15, had joined another company, notified Colonel de Basil that he claimed exclusive right to all the ballets, many of them drawing cards, for which Massine had devised the choreography. Before the Hon. Mr. Justice Luxmoore of Chancery Court the two parties brought this question: can property right be claimed...
...spectacle of the meeting was the annual culinary and confectionery art show. Among its exhibits: Independence Hall in spun sugar; hams made up as mandolins; a prize wicker work cake by the chef of Philadelphia's Ritz-Carlton; a prize 18-lb. mousse de foie gras which cost Chef Fernand Gspann four days' labor and $20 to build of sliced truffles, tongue and egg white. Spectacle No. 2 was a beauty contest for local waitresses on "National Distillers Night," which turned rowdy when merrymaking stewards acclaimed their favorites by direct action. In the afternoon that day a special...