Belly Dance Traditions & StylesFrom traditional folk to modern performance, there is a lot ot discuss regarding the characteristics of Middle Eastern dances.
So I just got a gig at a casual greek restaurant. I was talking to the woman who's in charge of dealing with the dancers and she said they didn't want the dance to be too "arab" but more "mediterranean" style (the people who run the place and most of the employees are very greek).
In general I associate arab style with cleaner technique work, and mediterranean as a bit looser, however I could be completely wrong about this.
Is anyone familiar with greek styling? What makes it different/what are it's defining characteristics?
Thanks!
I haven't heard the term "mediterranean style" before. But from my experience in working in Greek Clubs and restaurants in the US the style of dancing is usually American Caberet style with Greek music or arabic songs played with Greek instruments, particularly the bouzoukee. The bouzoukee makes the music sound light and happy. Usually the show follows the typical format of fast, slow, fast, slow, finale with a chiftitelli rhythm for the fast.
She probably wants you to use Greek belly dance music. They usually have trap drums, bouzoukee, and electric guitars. And the dancers plays zills, as in the clip above.
Releases from the guys who play at Lafayette Grill and Mezzo Mezzo in New York may have more of a sound she is looking for.
I'd call it classic retro Arab-American- with lots of other influences. The musicians hail from Greece, Turkey, Armenia, Syria and more, so it's a real melting pot. Chris Marashlian | Raqs El Qamar | CD Baby
So I just got a gig at a casual greek restaurant. I was talking to the woman who's in charge of dealing with the dancers and she said they didn't want the dance to be too "arab" but more "mediterranean" style (the people who run the place and most of the employees are very greek). Snip
Thanks!
I have had similar requests a few times over the years and gone with the classic 5 or 7 part routine I started out with (American Cabaret style). It always turned out to be very well received. You can mix your music more...rather than using music representative from one era and/or country or artistic style, you can use music from Turkey, Greece, Armenia, Lebanon, Egypt, as well as American bands that are influenced by the above countries. I would say zills are assumed, as well, and possibly veil or balancing to slower music.
The CD "Belly Dancing for Fortune and Fame" can be a good go to for these kinds of gigs, it has a variety of classic, short, and danceable tunes that fit the bill! "Gypsy Fire" is also a good go to CD.
From a strictly BUSINESS point of view (performing in a small Greek restaurant whose primary concern is getting a US customer in the door by establishing a distinct 'tone'): One of our local (small) born-in-Greece restaurant owners thinks in terms of 'hot' and 'cold.' Egyptian (maybe the Arabic' your customer is referring to) is cold and she doesn't want it. She gets very excited about the prospect of Turkish in the presentation: 'Greek, Turkish, same thing!' which I interpret to mean 'hot hot, good!' There was a huge exchange of population in the 20th century after a Greek war for independence (similar to India and Pakistan); most of the Turks in Greece and the Greeks in Turkey had to return 'home' , bringing their culture, which was now a mix of the two, to their 'homeland.' My less-than-scholarly take on the situation is that Greeks appreciate Turkish as long as you don't actually say the 'T' word - it is associated not only with the war for independence but the Greeks who lost everything they had when they returned 'home' and became pennyless (and low status) dependents on the State. Artemis recently commented that 'Remember that Greeks are more likely to enjoy Turkish music if there are no lyrics. '
Try to include some zilling in there, even if you have to keep it muffled or with just occasional clicks. One of our local Med restaurants would send dancers home if they showed up without zills. And you can ask the customer about the Turkish dancing.. gives you more options if customer wants 'hot hot hot!'
Gosh, I think I'll go get one of her gyros, when I think about it :)
From a strictly BUSINESS point of view (performing in a small Greek restaurant whose primary concern is getting a US customer in the door by establishing a distinct 'tone'): One of our local (small) born-in-Greece restaurant owners thinks in terms of 'hot' and 'cold.' Egyptian (maybe the Arabic' your customer is referring to) is cold and she doesn't want it. She gets very excited about the prospect of Turkish in the presentation: 'Greek, Turkish, same thing!' which I interpret to mean 'hot hot, good!' There was a huge exchange of population in the 20th century after a Greek war for independence (similar to India and Pakistan); most of the Turks in Greece and the Greeks in Turkey had to return 'home' , bringing their culture, which was now a mix of the two, to their 'homeland.' My less-than-scholarly take on the situation is that Greeks appreciate Turkish as long as you don't actually say the 'T' word - it is associated not only with the war for independence but the Greeks who lost everything they had when they returned 'home' and became pennyless (and low status) dependents on the State. Artemis recently commented that 'Remember that Greeks are more likely to enjoy Turkish music if there are no lyrics. '
Try to include some zilling in there, even if you have to keep it muffled or with just occasional clicks. One of our local Med restaurants would send dancers home if they showed up without zills. And you can ask the customer about the Turkish dancing.. gives you more options if customer wants 'hot hot hot!'
Gosh, I think I'll go get one of her gyros, when I think about it :)
Oh yes. Zills are a requirement. Maybe use a student set which are smaller and not so loud?
Try the Conchi CD it has a full routine and a mini-routine: explosion
The same band has another CD-Greek Tycoons Welcome to GreekTycoons.com that has a tsiftelia section featuring a medley of songs: Anapse To Tsigaro, exo Dertia, O Veggelis Ehi Kefia.
I think I'm gonna hold off on the zills for a while though
Bear in mind you can always tape the striking surfaces to reduce the noise they make. I've done this with my practice sagat because otherwise the dog howls along!
Thanks! very helpful! I think I'm gonna hold off on the zills for a while though, it's a VERY small restaurant.
Better to at least play them for an intro or for a short song...you don't want them to think that you can't play them...that gives them the option to ask for more or less zilling.
Maybe you can use your zills for the first song, and if you are going around the audience (tips, aud. participation, etc) if you're not that comfortable.
Lots of great advice above.
I would suggest more traveling, level changes, etc. than you would see in Egyptian style. I think it would be better if you wore a full skirt costume instead of tight lycra.
They definitely like props, veil at least, but also balancing and floor work (while balancing) if the space / venue allows.
Try to keep it very upbeat, of course, the slow stuff should be slow :)
A journey of ten thousand miles begins with a single post.
Join Date: Jul 2001
Location: New Zealand
Posts: 10,399
Re: "Mediterranean" Style??
In addition to all these great professional tips, there is one thing I was taught as a "typical" Greek tsiftitelli thing to do (by an ethnically Greek dancer who has been doing it all her life) and that is, if you're marking on the spot with that step some people call basic egyptian including tribal dancers (you know the little hip twist/thrust forward repeated on both sides thing), you can hold your arms up in front of you and circle your hands over each other towards yourself. Thik Brooklyn Hustle but over your head and towards you. I am reliably informed this is very very typical of Greek social tsiftitelli. Plus it's pretty and easy to do.
Ya to all above suggestions. On my businesss cards I have "Creative Middle Eastern & Mediterranean Style Dance" - for me describes the type of American or Classic style I usually do for restaurants & GP, and people seem to get what I mean. Also I am Mediterranean descent so I like that monikker :-)
__________________
"Keep the sunny side up & the greasy side down!" -Dr. Paint
Linear Mode
