Currently in vogue in the dance music side of the world is what is known as minimal techno. The status of sounds is far more open. But the sounds themselves are more round, creating a warmth and vibration on a soul level rather than one of heady intellectualism. Is it minimal?
And what about my youth? I grew up in Northern Wisconsin, on five acres. There was a lot of lawn to mow between the rural orchards and side yards of that haunted 70’s split level ranch.
I sang endless songs to the tonal roar of a riding lawn mower. Is that minimal? When there is just one solid note and you build your voice around it?
Songs in the Key of Riding Lawn Mower?
]]>Thanks for being awesome.
fin.
]]>Keep up the good work!
]]>Saturday, August 16, 2008 at 11:00 A.M.
“Ye sacred muses: Music for Viols and Voices–an Illustrated Recital” given by David Trendell, King’s College, London, with Karl Blume, Tuesday Kingsbury & Ann Wetherell, accompanied by the Festival Consort. at St. Stephen’s Church.
7:30 P.M, Solemn Latin Mass featuring Byrd’s Mass for Five Voices, Cantores in Ecclesia, directed by Richard Marlow, Trinity College, Cambridge, Chant sung by the Children’s Choir of Cantores in Ecclesia, directed by Dean Applegate
St. Stephen’s Church. The Byrd fest website is http://www.byrdfestival.org/ ]]>
Looking forward to your SF show. Marco Benevento is in town as well, Sunday-Wednesday: Invasion of the New Yorkers!
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s pretty neat that he now has to cook with his nose, but I also thought he sounded sort of lame when I read that he burns hay to suggest autumn or whatever. But you have helped me see that his food is an unlikely example of the minimalistâ€s gesture: distilling something very complex to make a whole that transcends the sum of its parts.
But it seems like so many get it wrong—and not just Marcel, but chefs who are otherwise great. I went to a food conference last year where Charlie Trotter gave a demonstration of shiny things for molecular gastronomists where he made trout ice cream with a pacojet. It was VILE. I guess when you play to the gimmick—defying peopleâ€s expectations—itâ€s novelty instead of art. And it damn sure ainâ€t good eats.
But I find it even more interesting that you like Ilan on Top Chef. Did you see that episode where he egged on another contestant to hold down Marcel and shave his head? (Alas, the latter phase of that plan was unsuccessful.) Ilan is, like, the Mayor of Doucheville.]]>But it seems like so many get it wrong—and not just Marcel, but chefs who are otherwise great. I went to a food conference last year where Charlie Trotter gave a demonstration of shiny things for molecular gastronomists where he made trout ice cream with a pacojet. It was VILE. I guess when you play to the gimmick—defying people’s expectations—it’s novelty instead of art. And it damn sure ain’t good eats.
But I find it even more interesting that you like Ilan on Top Chef. Did you see that episode where he egged on another contestant to hold down Marcel and shave his head? (Alas, the latter phase of that plan was unsuccessful.) Ilan is, like, the Mayor of Doucheville.
]]>Maybe somewhere in your opera you can write a role for a greek chorus of this claque (“don’t hit send, little boy, don’t hit send!”) that is ultimately mowed down by machine gun fire from one of the columbine kids. Talk about sending a ‘positive’ message from the world of ‘classical’ music.
Anyhow, it really is nice to see the whiff of sodomy that always seems to hover over Anglican choral music coming into full blossom with your opera. I can’t wait—-this is going to be good!
]]>Hey did you finish it yet?
How about now.
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