what French music and French cuisine have in common
Observations by trombonist Jeremy Wilson during his recital earlier this week (quotes approximate):
"You have no idea what it is [that you've just been served], but it's tasty. I love the weirdness of French music. You get stuff like fried chicken voiceboxes..."
(Comparing toContrasting against German music/cuisine, which is meaty and "sticks with you") "They're both [French music and cuisine] unbelievably decadent and then, poof, it's gone. And it's served in small, exquisite portions."
Also, I love this word in the program: Wechselposaunist, which means "switching trombonist" -- Wilson floated between second trombone, first trombone, and bass trumpet during his tenure with the Vienna Philharmonic. [Euphonic considerations aside, I switched from soprano to alto during last night's rehearsal to even out the numbers for this Sunday's services. "You really like moving around, don't you?" Yes, indeed I do. :-)]
(Above the stage, before the recital)
[Revised for clarity 22 March]
Also, I love this word in the program: Wechselposaunist, which means "switching trombonist" -- Wilson floated between second trombone, first trombone, and bass trumpet during his tenure with the Vienna Philharmonic. [Euphonic considerations aside, I switched from soprano to alto during last night's rehearsal to even out the numbers for this Sunday's services. "You really like moving around, don't you?" Yes, indeed I do. :-)]
(Above the stage, before the recital)
[Revised for clarity 22 March]