GoodSoundClub - Romy the Cat's Audio Site

In the Forum: Audio Discussions
In the Thread: The Classical Music Café syndrome...

Post Subject: Getting reasonable Sound in that ‘café’ ….Posted by Romy the Cat on: 6/3/2009

scooter wrote:
Getting reasonable sound would be an entirely different beast, however...

This is very much true and even it is an audio centric-site I kind of was avoiding this direction as I would like to keep the thread in musical section of this forum.

It is unquestionable that Sound itself would be very much a valuable commodity in the whole idea and it is unquestionable in my mind that to accomplish the noble sound the whole bucket of Macondo’s ideas shall be employed. The simpletons are looking at Macondo as at a collation of horns and driver and truly have no idea what they look at. They are accustomed that people in audio do brainless actions with no well-defined objective or intentions. Macondo is very far from it and whoever is done there is very much not an accident, as I stated in the end of the Macondo’s page:

“What is also important to mention is that Macondo Acoustic System is not a design that I advocate as a “winning design” (….). The Macondo concept is not the collection of drivers, horns and frames; it is not the specific implementation – you will not be able to see what Macondo System is all about until you understand the correlation between what it meant to do and what it does. The Macondo System is rather a concept, a winning sequence of conscious ceremonial realizations and actions that lead a person from taking a room and converting it into a sensible and involved medium of musical intercourse.”

So, in the proposed Classical Audio Café it shall be own “sequence of conscious ceremonial realizations and actions” and the “Macondo” over there might be very different – with respect to what that environment and that listening condition would demand.

That is one of the reasons why I found the Joe Roberts’ report about the Camerata so annoying and so under-qualified to take it seriously. It might be fun to sit with Mr. Hwang and to discuss what, why and how was done with respect of what was accomplished but in the Joe’s cheerleading word there is no “what, why and how” but there is only the absurd hysteria about the Original Western Electric scenario. Joe is running with his unconditional WE obsession as it is some kind of universal audio dildo. I do not know if it comes from luck of sane experience or a lock of understanding of the objectives of the game – I think both. Therefore Joe’s “review” of Camerata installation from the level of 6Moon’s intelligence gives to Camerata a bad publicity in my eyes.

I would be very interested to see a playback installation in Boston Symphony Hall. Playing in there the SoundMirror’s masters of greatest historic BSO performances would be VERY interesting experience; I wish BSO would envision this. The Symphony Hall is not ideal for audio environment and the playback installation would be removable that would make the cost of the playback double or triple and in a way compromised. A better location might be found…

A few years ago I read the Sviatoslav Richter’s dairies where he described he dally sensations from listening different performances. It was superbly interesting but the most remarkable in that was the he recognized in his comments absolutely no difference between live performances he attended and recordings. I think that this concept might be taken a bit further…

The Cat

PS to Reggie: The Russian cuisine does not exist, I did not read what the Wikipedia said – I do not need to. Any culture has a Peasant and Royal cuisine. What we are taking about not just “food” but about cuisine then we automatically imply the Royal food. Italian cuisine is not pizza that is in a way Italians peasant food but rather much more dignified cooking. The Russian peasant food and peasant cuisine is garbage that is very much not interesting. The Russian royal food , or something that is known around the world as Russian cuisine is in fact French cuisine with less sophisticatedly cooked meals, more fat, larger potion and less accent to the presentation of results. In 17 century when Peter the Great modernized and transformed Russia from 12 century tribal idiocy into more or less civilized modern country the great influence of western minds was inflowing into Russia. Italian architects, French cooks, Holland painters, British engineers, German scientists, French theaters have become for the next 2 centuries a dominating force in Russia and they very much made override to a great degree the Russian native tendencies. In 19 century it would not be very uncommon among reach familiars that chidden were educated in multiple languages. If I am not mistaken Tchaikovsky at age of 5 was fluent in French as much as in Russian. Even the “modern” privileged people of the “bleu blood” were not exception – Stravinsky, Nabokov… Actually Nabokov if I am not mistake spoke English before he spoke Russian – those people can afford it spiritually. – I love Russia of 19 century! Anyhow, the point of all of it is that Russian cuisine is very much not Russian. You can spice French food with some boutique products that grow in Ukraine or China and it will be pretty much it…

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