Those hungry for more detailed analysis of how Balanchine used ballet to show the glory of St Petersburg and the glamour of Broadway might care to read Tim Scholl's book From Petipa to Balanchine (Routledge pounds 25). The work was obviously an academic thesis in an earlier incarnation, but the fascinating subject is meticulously chronicled and the bibliography is comprehensive. Answer the following question and you could win one of five free copies of Scholl's book: By what name is Rubies also known? Send your answers on a postcard to Balanchine competition, Listings, The Independent, 40 City Road, London EC188 1HY.
The wrong ingredient was inadvertently given in last week's recipe for ballet slipper soup: the truly authentic dish should, of course, be made with two of Marie Taglioni's old shoes - although Pavlova's will provide a similar flavour if you add some fresh basil.
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