4 kHz IS A CHILLI
5th, 12th and 17th July 2019
Fringe Venue 55
"It's very natural to compare different types of art... but food's a better analogy. Everybody likes music, and everybody likes food".
Once, when travelling back from a gig with Field Manual drummer Phil, our conversation turned to equalising studio recordings.
In principle, equalising is very simple: you boost the frequencies that give the sound qualities you want, and you drop out the frequencies that make it sound rough.
In practise, this is a very skilled job. But what's the best way to communicate the type of timbre (or indeed timber) to your sound engineer?
Somewhere between Poynton and Macclesfield, we came up with the answer: food ingredients that precisely convey the texture that you are trying to achieve.
Crunchy, appley mids.
And spicy, zingy chilli.
You'll be surprised how universal this is.
I am often asked how I do my piano arrangements to get such a big, varied sound. It's basically the same way you might prepare lunch.
You will also hear some nice piano music and learn what is authentic about 18th Century jazz.
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