Group: The Carpenters
Posted: Tue Nov 28, 2006 2:05 pm
A recipe is food?
endofanera wrote:
This is some heavy evidence for Steve's position, although I'd contend that "Magical Mystery Tour" is not among the Beatle's finest songcraft. Or "songcraft." Whichever you prefer.
Mayfair wrote:endofanera wrote: This is some heavy evidence for Steve's position, although I'd contend that "Magical Mystery Tour" is not among the Beatle's finest songcraft. Or "songcraft." Whichever you prefer.
I still do not get why we are pulling it all apart into little pieces. Yes, a great song can be performed great or performed like a turd. A great bass line can be played with feeling or phoned in or played poorly. A good recipe can be botched. A beautiful woman can take a bad picture. So what? I think of song craft as all the decisions put into making a song... the words (if there are words), the music, the instrumentation, the arrangement, and the execution. Yes, the execution IS PART OF IT. Why would it not be? THESE ARE ALL PARTS OF THE SONG. It all goes into a the making of a song. It is the craft of making songs.... or 'song craft' if you will. Why are we making it out to be something else? Something bad?
Some opinions in the thread are really puzzling.
endofanera wrote:I mean, hell, what does an unperformed song sound like anyway?
endofanera wrote:The way you put it is the same as the way Steve put it, except that you seem to think there are great songs as considered apart from their performances and arrangements ("a great song can be performed great or performed like a turd") and he clearly doesnt.
Its funny to me that Steve talks about songcraft as the conceit of the non-performer songwriter. The Nashville songwriter, as he put it. Viewing the song as he does, as only an embodiment of a performed moment, is a somewhat parallel conceit, albeit from a recordist's perspective.
Brett Eugene Ralph wrote:I've seen some really emphatic, dramatic "performances" of work that, when perused on the page, did not hold up at all. People went wild for the performance, which can be seen (by me) as an elaborate ruse to disguise how piss-porr the work was as language.
steve wrote:Brett Eugene Ralph wrote:I've seen some really emphatic, dramatic "performances" of work that, when perused on the page, did not hold up at all. People went wild for the performance, which can be seen (by me) as an elaborate ruse to disguise how piss-porr the work was as language.
Which is why songs are not read from a score, but listened-to.
The written part, "the song," well, fuck it. It's meaningless. Noobody lives in the blueprint of his house. Nobody hears a "song," he hears the instance of its execution. It borders on the delusional to assign value to this starting point, especially since everyone is in agreement that the results are not predicated on (not even predictable due to) the "good song" qualities of a "good song."
Here, let me write an awesome song for you:
Play a C#m in a way that evokes dread in you. Then go ape on a subject of your own choosing, using private language indecipherable to us on the outside. D.C. al Coda.
I guarantee you, if that song is performed well enough, it will be awesome. Of course, like all great songs, it is subject to being performed poorly, and the awesome song is not responsible for those instances of non-awesomeness.
Steve wrote:Here is a recipe anyone can use to make a wonderful Sauce Mayonnaise:
Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce. Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.) Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns. Taste If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste). Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don't add the acid at the beginning, as this can prevent the eggs from emulsifying.