WHO I AM
CARLOTTA PIUBEL, 1993, VERONA, ITALY.
Carlotta Piubel is a woman who has transformed her passion for dance into a life mission. After an extraordinary career as a dancer and choreographer, she decided to share her wealth of experience and knowledge with the new generations, especially with people with disabilities. Her roots as a dancer and her vision as a choreographer have been enriched by a deep awareness of the value of inclusion.
Carlotta's reasons for becoming a teacher are many. She firmly believes that dance is a universal language, capable of breaking down physical and mental barriers. Her personal experience as a disabled artist has taught her to see diversity as a source of strength and creativity. Her goal is to inspire her students to believe in their own abilities, regardless of the challenges that life may present, and to use dance as a means of self-expression.
Carlotta wants to pass on to her students not only the techniques of dance, but also the values of resilience, determination and love for art, hoping to leave an indelible mark on their artistic and personal growth.
Founder of "Foodemotionsystem: when food takes shape in contemporary dance", a project that transforms people with disabilities into performers, i.e. dancers.
FOODEMOTIONSYSTEM: when food takes shape in the contemporary dance of Carlotta Piubel
"FoodEmotionSystem: When food takes shape", in contemporary dance
is a unique approach created by Carlotta Piubel, a dancer, nationally renowned choreographer and dance teacher graduated from CSEN-CONI in 2013. This method is based on the idea of combining the emotional and sensorial experience of food with contemporary dance, transforming the emotions linked to food into creative movement.
1. Teaching Techniques and Method
Carlotta uses an inclusive and personalized method, centered on listening to the body and the authenticity of movement. The main techniques include:
Guided Improvisation: Participants explore sensations and emotions through movements inspired by textures, flavors, and memories related to food.
Contact improvisation: We work on contact with the floor, with others and with our own body to broaden our bodily and relational awareness.
Narrative Visualizations: Carlotta stimulates the imagination by creating food-related scenarios, which are translated into choreographic sequences.
Adaptability and Accessibility: Each class is structured to be accessible to dancers with different physical and sensory abilities, encouraging inclusive participation.
2. Conducting a Typical Lesson
A typical lesson develops in three main phases:
Sensory Warm-up:
Introduction to gentle movements to awaken the body.
Activities to connect senses (smell, touch, taste) and movement.
Small conscious breathing exercises.
Thematic Exploration:
Carlotta introduces a specific food or sensation, such as the contrast between soft and crunchy or the sweet and bitter taste.
Participants improvise movements inspired by the theme, developing a unique body vocabulary.
Sequences of contact improvisation or partnering to explore the interaction between emotion and physicality.
Choreographic Creation and Sharing:
Participants combine the movements they explored to create a short collective choreography.
Final discussion to share emotions and feelings that emerged.
3. Teaching Specifics
Inclusion: The approach takes into account the different motor, sensory and emotional abilities of participants, adapting movements and exercises according to individual needs.
Creativity and Expression: Lessons are less focused on traditional technique and more focused on discovering your own body language.
Emotional Education: The connection between food and dance helps participants develop a more conscious relationship with their emotions and their body.
4. Who are the Lessons For?
Level and Degree of Education: Lessons are suitable for beginners and intermediates, with no prior technical requirements.
Ages: Open to all age groups, from teenagers to adults, with a special focus on those who wish to explore dance as a tool for expression and inclusion.
Inclusion of all abilities: Carlotta welcomes participants with or without disabilities, creating an accessible and stimulating environment for all.
Final Goal
The FoodEmotionSystem aims to transform the experience of food into performance art, making contemporary dance a universal language capable of connecting body, mind and soul in a unique and deeply inclusive way.