Ballet's 1970s Diet: Sausages, Mars Bars & Survival

Julia Wagner · 2026-03-07

Let's talk about the fuel that powered ballet's golden era. It wasn't quinoa bowls or protein shakes. According to renowned choreographer Russell Maliphant, dancers in the 1970s survived on a diet that would make a modern nutritionist shudder. We're talking sausages and Mars bars. That's it. It paints a vivid, almost shocking picture of the sacrifices made for art. It makes you wonder, doesn't it? How did they perform those breathtaking leaps and hold those impossible poses on such a limited, sugar-and-fat-heavy diet? The answer is a complex mix of sheer grit, different training philosophies, and a dance world that operated on a completely different set of rules. ### The Reality of a Dancer's Life Back Then Maliphant's comment isn't just a quirky anecdote. It's a window into the harsh realities of a professional dancer's life decades ago. Funding was scarce, and the concept of "dancer wellness" simply didn't exist in the way it does today. Calories were calories, and if a cheap sausage roll or a candy bar could provide a quick burst of energy between rehearsals, that's what you ate. The focus was entirely on the work, often at the expense of the body doing it. - **Survival Over Science:** Nutritional science wasn't a priority. The goal was to get through the day's grueling schedule. - **Budget Constraints:** Many dancers lived on very little money, making cheap, processed foods the only viable option. - **A Different Mindset:** The culture valued endurance and toughness above holistic health. This stands in stark contrast to today's dance studios, where you're as likely to find a physical therapist or a dietitian on call as you are a ballet master. The evolution is profound. ### How Modern Dance Studios Have Evolved Fast forward to now. Walk into any professional dance studio in the United States, and you'll see a completely different approach. The wellbeing of the dancer is central. It's not just about talent anymore; it's about sustaining a career. Studios invest in sprung floors to protect joints. They offer Pilates and yoga for cross-training. And the diet? It's strategic. "We've learned that food is fuel, not just filler," says a studio director in New York. "You can't ask a dancer to rehearse for eight hours on empty calories. Their performance, and their long-term health, depends on proper nutrition." It's a night-and-day difference from the 1970s paradigm Maliphant describes. ### The Lasting Impact on Training & Choreography This shift in how we care for dancers has subtly changed the art form itself. When dancers are stronger, more resilient, and better fueled, choreographers can push boundaries in new ways. The movement vocabulary has expanded because the human instrument is more capable. Russell Maliphant's own work, known for its fluid, powerful, and deeply physical style, benefits from dancers who train smarter. They aren't just surviving the choreography; they're embodying it with a sustainable strength that those 1970s dancers, for all their talent, might have struggled to maintain. It's a reminder of how far we've come. The conversation has moved from mere survival to longevity and artistic depth. The next time you watch a stunning performance, remember—it's built on a foundation of knowledge that values the dancer as much as the dance.