Naomi Feigelson

Thesis: Choreography for a buffet



Steam dough routine

Flatt, puffed, sour, chewy, flaky, crumbly, laminated, dry, or sticky… "Steam dough routine" is a performance that honors dough. A malleable body that allows one to knead it into the desired shape, texture, and taste. This familiar preparation combines the ingredients of flour, salt, liquids, and time. The dough is a reflection of what is put into it. The more I knead, the more I care for that dough


The temporality and quality of the preparation depend on the intentions we have towards that dough. Mine is to appreciate its transformations through steam. This almost-bread, soft and without a crust, stays the closest to its dough form. The ingredients and the landscape of the preparation dictate the tempo of the performance.


The routine is the show, and the dough is the star of it.