Music (pop)-concrete

I hate Alessandro Borghese, he is a mediocre and people-pleasing cook, and when he cooks he leaves everything dirty, he throws things here and there, I don't understand how he manages to be successful... ...

...I was talking about the theme

For the rest, I am not an expert enough to formulate a judgment

and him then?

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much better Herbert

yeah

Herbert is certainly interesting, but the topic says pop-concreta and not jazz-concreta. There are surely excellent examples also in the avant-garde field... but examples strictly within the pop world? Or is Jazz pop? (I don't think so)

I think the pop acceptance of the topic was a bit more generic, also because I wouldn't know how to define the acronym of that program, but I wouldn't define it as pop

It's true MicaMahler, but the idea of researching the most popular examples that are [concrete] isn't bad... precisely in response to those who, when they hear 'concrete', think of the post-war avant-garde... namely: the Paris Phonology Center

Dlet's say that a television program theme song is probably the most popular thing there is, or something demanding can become something very popular, see Bach's aria on the fourth string and Quark. Who doesn't know it, appreciates it, and hums it in the shower?

How would you classify this?

The vegetable orchestra

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Holy cow Antonio, the bell pepper solo from the fifth minute is incredible... what's inside, a carrot?!

Cool!

e bunghete e banghete!

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AntonioArso wrote:

How would you classify this one?

The vegetable orchestra

In my opinion, the "most musique concrète" proposal is the first one; that is, musique concrète has essentially evolved into sampling and started precisely from everyday noises. They must be noises that already exist and are being utilized. Although interesting, I mean the Vegetable, Herbert, Capone... it's not really about "noises" and the reorganization of them in a musical sense... rather, it is about instruments (see the vegetable) created with unconventional material.

Let's just say, something else entirely

thallo wrote:

he is a mediocre and flirtatious cook, and when he cooks he leaves everything dirty, throwing things here and there, I don't understand how he manages to be successful... ...

I have never eaten what he cooks (so I don't know if he falls into mediocrity), in 20 minutes of the program... it would be too much to ask him to even do the dishes (maybe live on air). I think that throwing things here and there is part of the character he wanted to create for himself (I would like to see him at his house)... he is probably likable, that's why people like him and maybe why he is successful.

Margherita says:

In my opinion, the "more musique concrète" proposal is the first one; that is, musique concrète has essentially evolved into sampling and started precisely from everyday noises. They must be noises that already exist and are being used. Although interesting, I mean Vegetable, Herbert, Capone... it's not really about "noises" and the reorganization of them in a musical sense... rather it is about instruments (see Vegetable) created with unconventional material.

I strongly agree regarding Vegetable and Capone, but Matthew Herbert uses the sound of a broken glass and that is certainly a noise! It's clear that then the big band comes in and nothing else fits anymore, but before that, it's like this!

micamahler wrote:

but Matthew Herbert uses the sound of a broken glass and that is certainly noise!

In fact, it starts well, but afterwards it is truly out of place... obviously, I mean in the context of musique concrète.

Given that I am not a Chef but I love to cook and, usually, with great satisfaction from my diners … the thing that has always struck me when watching snippets of Borghese cooking from time to time is that none of the proposals, in terms of ingredients/procedure/presentation, particularly inspire me.

That is, I never feel like saying: “I'll try that dish”.

It is certainly a matter of taste and not so much his methodology; he will have his successes. He seems like someone who likes to challenge himself; once I saw an episode where he challenged ordinary people by submitting himself to a popular jury; in the one I saw, he even lost… in my opinion, these are things that make him more approachable and therefore more within reach.

As Cromatismo said, in my opinion, he should be seen at work in a restaurant of a different level… he would probably succumb, but you can't have "serious" discussions with conditionals… often on TV I have the impression that you are there to be what they ask you to be and not who you are… therefore, for me, he is not evaluable in an area of excellence….

…as always, I will be wrong.

Looking at the topic, no example comes to mind that is strictly pop and can be completely placed in a context of "musique concrète" ... the "tangential" reports are excellent

I like to continue the OT, if others don't mind

From what I know, Borghese currently does not work in catering. He only does "show cooking," as they say, and only on TV (there are also different audiences for showcooking, such as fairs or competitions). As far as I know, he has worked mostly in the USA, and he is not a particularly well-known name in the Italian or international culinary world. His culinary curriculum is not impressive, SO the reasons why he does that program (and others) are different. I think negatively and always believe he is there because he is Barbara Bouchet's son, he is easygoing, and someone considers him quite cute. The problem is that today there are plenty of cute and easygoing cooks, and some would even be much better than him. Rugiati himself, whom I met and hated as a person, is much better culinarily speaking (and in fact, he is building a career). In this television market, my friends and I now only watch talented cooks, those who show you interesting techniques or who truly know the raw ingredients and talk to you about them. Borghese is immersed in the mire of mediocrity... ...

thallo wrote:

i like to continue the OT, if others don't mind

It's okay with me, but no other examples have come up