關於 one flat major ，我們在網路上蒐集到這些相關的討論、資訊與評價

🎹鋼琴的大千世界：蕭邦過世前1848年在英國的紀錄片

Fryderyk Chopin’s connection with Britain is one of the least explored aspects of his career. Yet he spent eight months there – longer than in any other country, save Poland and France. Why was he there, whom did he meet, and what did he play?

These are among the questions that form the basis of Alan Walker’s presentation, in which he also attempts to provide some of the answers.

The text of the lecture is drawn from a chapter in Dr. Walker’s recent biography of Chopin titled “Twilight in Britain, 1848”. It is illustrated with more than fifty images and contains performances by Arthur Rubinstein, Murray Perahia, and Valerie Tryon of pieces that Chopin is known to have played during his long sojourn in England and Scotland.

Many thanks to William Wright for providing a photograph of Lord James Sandilands Torphichen, one of Chopin’s hosts in Scotland.

Music in this video
Study in A-flat major, op. 25 no. 1 and Study in F minor, op. 25 no. 2
Artist: Valerie Tryon

The indefatigable musicologist Alan Walker has produced yet another filmed lecture about Chopin, the third to be filmed and released in the last year.

This one focuses on Chopin's 1848 visit to Britain and is filled with insightful details about Chopin's own thoughts about and approaches to playing. I found it particularly fascinating to hear how superficiality and marketing were very much present in the composer's time too, in a fascinating section of the lecture that presents Chopin's thoughts about the names given to his compositions and one particular audience he was playing for.

As always, Walker speaks with tremendous eloquence - both in his verbiage and delivery - helping make his presentation of this fascinating information that much more mesmerizing and engaging. The 91-year-old author and scholar shows no signs of slowing down - long may he continue to share his brilliant insights!

🎹鋼琴的大千世界/名家名言：「為何稱我為大師？主人在這裡（指著鋼琴），我只是他的奴才。」

— 李斯特著名的弟子，德國鋼琴家、作曲家、教育家 萊森奧爾(Alfred Reisenauer)

Why, there is the master (pointing to the piano), I am only the slave.”

— Alfred Reisenauer (1 November 1863 – 3 October 1907) German pianist, composer, and music educator.

📹 跟隨在李斯特學習長達十二年至李斯特過世(1874-1886)的萊森奧爾，演奏李斯特的第十號匈牙利狂想曲：
https://youtu.be/e12YwuHiQtY

📰 延伸閱讀 - 【李斯特學派 / the school of Liszt】♩.♪
https://www.facebook.com/notes/fan-chiang-yi-%E8%8C%83%E5%A7%9C%E6%AF%85/%E6%9D%8E%E6%96%AF%E7%89%B9%E5%AD%B8%E6%B4%BE-the-school-of-liszt/289155141104454/

———————————————————————1905-1906 鋼琴名家萊森奧爾（Alfred Reisenauer）在美國進行數月的巡迴演出，並接受美國著名音樂雜誌”Etude”的專訪。文章於1906年七月出版，隔年他在德國巡迴演出期間於下榻的飯店房間內過世。

📰 藝術家的養成 - 萊森奧爾的見解
The Making of an Artist - The Views of Alfred Reisenauer.

▪️With Liszt

“When I had reached a certain grade of advancement it was my great fortune to become associated with the immortal Franz Liszt. I consider Liszt the greatest man I have ever met. By this I mean that I have never met, in any other walk of life, a man with the mental grasp, splendid disposition and glorious genius. This may seem a somewhat extravagant statement. I have met many, many great men, rulers, jurists, authors, scientists, teachers, merchants and warriors, but never have I met a man in any position whom I have not thought would have proved the inferior of Franz Liszt, had Liszt chosen to follow the career of the man in question. Liszt’s personality can only be expressed by one word, ‘colossal.’ He had the most generous nature of any man I have ever met. He had aspirations to become a great composer, greater than his own measure of his work as a composer had revealed to him. The dire position of Wagner presented itself. He abandoned his own ambitions— ambitions higher than those he ever held toward piano virtuosity—abandoned them completely to champion the difficult cause of the great Wagner. What Liszt suffered to make this sacrifice, the world does not know. But no finer example of moral heroism can be imagined. His conversations with me upon the subject were so intimate that I do not care to reveal one word.

▪️Liszt’s Pedagogical Methods

“His generosity and personal force in his work with the young artists he assisted, are hard to describe. You ask me whether he had a certain method. I reply, he abhorred methods in the modern sense of the term. His work was eclectic in the highest sense. In one way he could not be considered a teacher at all. He charged no fees and had irregular and somewhat unsystematic classes. In another sense he was the greatest of teachers. Sit at the piano and I will indicate the general plan pursued by Liszt at a lesson.”

Reisenauer is a remarkable and witty mimic of people he desires to describe. The present writer sat at the piano and played at some length through several short compositions, eventually coming to the inevitable “Chopin Valse, Op. 69, No. 1, in A flat major.” In the meanwhile, Reisenauer had gone to another room and, after listening patiently, returned, imitating the walk, facial expression and the peculiar guttural snort characteristic of Liszt in his later years. Then followed a long “kindly sermon” upon the emotional possibilities of the composition. This was interrupted with snorts and went with kaleidoscopic rapidity from French to German and back again many, many times. Imitating Liszt he said, “First of all we must arrive at the very essence of the thing; the germ that Chopin chose to have grow and blossom in his soul. It is, roughly considered, this:（見譜例圖四）

Chopin’s next thought was, no doubt:（見譜例圖五）

But with his unerring good taste and sense of symmetry he writes it so:（見譜例圖六）

Now consider the thing in studying it and while playing it from the composer’s attitude. By this I mean that during the mental process of conception before the actual transference of the thought to paper, the thought itself is in a nebulous condition. The composer sees it in a thousand lights before he actually determines upon the exact form he desires to perpetuate. For instance, this theme might have gone through Chopin’s mind much after this fashion:（見譜例圖七）

The main idea being to reach the embryo of Chopin’s thought and by artistic insight divine the connotation of that thought, as nearly as possible in the light of the treatment Chopin has given it.

“It is not so much the performer’s duty to play mere notes and dynamic marks, as it is for him to make an artistic estimate of the composer’s intention and to feel that during the period of reproduction, he simulates the natural psychological conditions which affected the composer during the actual process of composition. In this way the composition becomes a living entity—a tangible resurrection of the soul of the great Chopin. Without such penetrative genius a pianist is no more than a mere machine and with it he may develop into an artist of the highest type.”

▪️A Unique Attitude.

Reisenauer’s attitude toward the piano is unique and interesting. Musicians are generally understood to have an affectionate regard for their instruments, almost paternal. Not so with Reisenauer. He even goes so far as to make this statement: “I have always been drawn to the piano by a peculiar charm I have never been able to explain to myself. I feel that I must play, play, play, play, play. It has become a second nature to me. I have played so much and so long that the piano has become a part of me. Yet I am never free from the feeling that it is a constant battle with the instrument, and even with my technical resources I am not able to express all the beauties I hear in the music. While music is my very life, I nevertheless hate the piano. I play because I can’t help playing and because there is no other instrument which can come as near imitating the melodies and the harmonies of the music I feel. People say wherever I go, ‘Ah, he is a master.’ What absurdity! I the master? Why, there is the master (pointing to the piano), I am only the slave.”

▪️The Future of Pianoforte Music.

An interesting question that frequently arises in musical circles relates to the future possibilities of the art of composition in its connection with the pianoforte. Not a few have some considerable apprehension regarding the possible dearth of new melodic material and the technical and artistic treatment of such material. “I do not think that there need be any fear of a lack of original melodic material or original methods of treating such material. The possibilities of the art of musical composition have by no means been exhausted. While I feel that in a certain sense, very difficult to illustrate with words, one great ‘school’ of composition for the pianoforte ended with Liszt and the other in Brahms, nevertheless I can but prophesy the arising of many new and wonderful schools in the future. I base my prophecy upon the premises of frequent similiar (sic) conditions during the history of musical art.” These are Reisenauer’s views upon this matter.

Continuing, he said: “It is my ambition to give a lengthy series of recitals, with programs arranged to give a chronological aspect of all the great masterpieces in music. I hope to be enabled to do this before I retire. It is part of a plan to circle the world in a manner that has not yet been done.” When asked whether these programs were to resemble Rubinstein’s famous historical recitals in London, years ago, he replied: “They will be more extensive than the Rubinstein recitals. The times make such a series posssible (sic) now, which Rubinstein would have hesitated to give.”

As to American composers, Reisenauer is so thoroughly and enthusiastically won over by MacDowell that he has not given the other composers sufficient attention to warrant a critical opinion. I found upon questioning, that he had made a genuinely sincere effort to find new material in America, but he said that outside of MacDowell, he found nothing but indifferently good salon-music. With the works of several American composers he was, however, unfamiliar. He has done little or nothing himself as a composer and declared that it was not his forte.

▪️American Musical Taste.

Reisenauer says: “American musical taste is in many ways astonishing. Many musicians who came to America prior to the time of Thomas and Damrosch returned to Europe with what were, no doubt, true stories of the musical conditions in America at that time. These stories were given wide circulation in Europe, and it is difficult for Europeans to understand the cultured condition of the American people at the present time. America can never thank Dr. Leopold Damrosch and Theodore Thomas enough for their unceasing labors. Thanks to the impetus that they gave the movement, it is now possible to play programs in almost any American city that are in no sense different from those one is expected to give in great European capitals. The status of musical education in the leading American cities is surprisingly high. Of course the commercial element necessarily affects it to a certain extent; but in many cases this is not as injurious as might be imagined. The future of music in America seems very roseate to me and I can look back to my American concert tours with great pleasure.

▪️Concert Conditions in America.

“One of the great difficulties, however, in concert touring in America is the matter of enormous distances. I often think that American audiences rarely hear great pianists at their best. Considering the large amounts of money involved in a successful American tour and the business enterprise which must be extremely forceful to make such a tour possible, it is not to be wondered that enormous journeys must be made in ridiculously short time. No one can imagine what this means to even a man of my build.” (Reisenauer is a wonderfully strong and powerful man.) “I have been obliged to play in one Western city one night and in an Eastern city the following night. Hundreds of miles lay between them. In the latter city I was obliged to go directly from the railroad depot to the stage of the concert hall, hungry, tired, travel worn and without practice opportunities. How can a man be at his best under such conditions—yet certain conditions make these things unavoidable in America, and the pianist must suffer occasional criticism for not playing uniformly well. In Europe such conditions do not exist owing to the closely populated districts. I am glad to have the opportunity to make this statement, as no doubt a very great many Americans fail to realize under what distressing conditions an artist is often obliged to play in America.”

House concert series #4 | Schumann: Fantasie in C major, Op. 17, II

Today’s post is a sneak peak of what I’ve been working on over the past few months. I haven’t had so much time to learn new repertoire and just be alone to absorb music for so long - it’s been personally rather fulfilling and soothing in many ways. Today’s clip features the second movement of Schumann’s Fantasie. To me, it is one of the great masterpieces of piano literature, and I’m sure many people feel the same way; it’s one of those pieces where one’s understanding of the score endlessly matures over one’s lifetime. While the outer movements illuminate the introspective and often sublime qualities of Schumann, this middle movement purely consists of triumph and victory; it’s written in the majestic and imperial key of E-flat major, no less. In fact, Schumann originally had subtitles for each movement, and named this Victory Arch (the outer movements were titled Ruins and Constellation, respectively). While playing this movement, I feel this overwhelming feeling of invincibility and unlimited energy. The middle section is a mini respite from this, with soothing and consoling images of a chorale, before it soon transforms into scenes of mischievousness and bubbling joy and then finally returns to the march of victory once more.
I hope this triumphant music reflects what is to come over this summer, and I think this is a fitting way to end this particular house concert series.
·
Piano: George Li

May 4th, 2020

#schumann #fantasie #quarantine

今夜は千葉の美味しい家系ラーメンへ！千葉県千葉市にある『末広家』にお邪魔して、その調理の様子や出来上がったラーメンをいただく様子を撮影して参りました！まずは調理の様子からご紹介したいと思います。家系ラーメンとは、横浜にある「家系総本山吉村家」から端を発する、今の日本における一大ラーメンブームを引き起こした、伝説的ラーメンです。巷には数多の“家系ラーメン”を名乗るお店が存在していますが、実際に伺って食べてみると本当にこだわって作っているところのラーメンはやはり違うことがわかります。毎日仕入れられる豚骨を骨の髄から旨味が出るまで炊き上げてスープに仕上げるためには、日々変わる材料や天候などの条件下でも常に変わる中でも一番いいコンディションにする必要があり、その見極めには熟練の職人技が不可欠だからです。こちらでいただく家系ラーメンは、本当に丁寧に作られており、この過程があるからあの美味しい一杯ができあがるんだなと改めて思いました。この感動をお伝えしたくて、今回店の方から特別許可をいただき撮影させて頂けました！ということで、その渾身の調理風景をどうぞご覧ください！I'm going to Chiba's delicious Iekeiramen tonight! We bothered to "Suehiroya” in Chiba City, Chiba Prefecture, and photographed the state of its cooking and the appearance of the finished ramen! First of all, I would like to introduce you how to cook. The Iekeiramen is a legendary ramen that has caused a major ramen boom in Japan today, starting with “yoshimuraya" in Yokohama. There are many shops that claim to have similar ”iekeiramen" , but if you try to actually eat it, you can see that the ramen you are really making is different. In order to finish the pork bones that are stocked every day from the bone marrow until the taste comes out and finish it into a soup, it is necessary to make the best condition even in the ever-changing conditions such as materials and weather, etc. Because it is essential for skilled craftsmanship. The Iekeiramen to be served here is really carefully prepared, and I thought once again that this delicious cup is ready because there is this process. In order to convey this impression, I got special permission from the shop this time and I was allowed to shoot! Please have a look at the cooking scene!
＊Iekeiramen, is a style of ramen with fatty pork-soy-sauce flavored soup with thick flat noodles. The affiliated ramen houses originating from Yoshimura-ya Ramen in Yokohama! The famous and legendary ramen shop because of the perfect originaly ramen, made from pork born and soy sauce, until then no one made.

＊撮影に際しては、お店の方や周りのお客様に充分配慮して撮影をおこなっています。

いつもありがとうございます！( ´ ▽ ` )
高評価＆チャンネル登録もよろしくお願いいたします！

#家系ラーメン #ラーメン #ramen #ロイドごはん #フラメンコロイド #飯テロ #iekeiramen


—————《ロイド のサブチャンネル》—————————————

【フラメンコロイド のサブチャンネルもよろしくお願いします！】

ロイドチャネル
https://www.youtube.com/channel/UCwNlBAUziFWkJZFY_u3t65A

フラメンコロイド
https://www.youtube.com/channel/UCsFJHNg3SR41R2a3vctUInw


—————《本日の店舗情報》—————————————————


末広家 (本千葉)
https://www.google.co.jp/amp/s/s.tabelog.com/chiba/A1201/A120101/12000221/top_amp/


—————《twitter》—————————————————————

★ロイドごはん
https://twitter.com/roidgohan
★メロンシート
https://twitter.com/meloncito310
★フラメンコロイド
https://twitter.com/flamenkoroid

—————《instagram》———————————————————-

★ロイドごはん
https://www.instagram.com/roidgohan
★メロンシート
https://www.instagram.com/satoshimelo...
★フラメンコロイド
https://www.instagram.com/flamenkoroid

—————《各サイトの情報》—————————————————

★ロイドごはん《人生をドラマチックに彩る旅とグルメと温泉図鑑》
https://ramenjapan.net/
★メロンシート《フラメンコギターの世界一の旅》
https://pordiotama3.xsrv.jp
★フラメンコロイド 《フラメンコロイドの神話と伝説》
https://flamenkoroid.net

—————《ロイドおすすめ動画はこちら》———————————

神回【ラーメン二郎の貴重映像】全増しが出来るまで一部始終を大公開！【ラーメン二郎 ひばりヶ丘店】ramen
https://youtu.be/mBFcdMHyaxA



巨大塊肉に挑戦！【いきなりステーキ】２人で１.５キロの結果は？【飯テロ】

https://youtu.be/lxn_oa-rCvQ

一瞬でファンになる86才職人のおすすめラーメン【ほりえラーメン】感動の鹿児島グルメ

https://youtu.be/0IuRURqh4ek

屋台でラーメンが出来上がるまでの職人技をお見せします【ボギー亭 虎ちゃん】味噌ニンニクラーメン【飯テロ】

https://youtu.be/ZJoloTuYOQ4

神技！いつもびっくりするよ！【がんちゃん】お好み焼きの名店に感動！【飯テロ】× フラメンコロイド 広島県
https://youtu.be/8q_j5QX4-vg

Shrimp or Prawn with Lobster Sauce is a rather popular dish in the United States. Although we don't really have this dish in Singapore with the exact same name, we do have somewhat similar dish - usually cooked with egg tofu or with kway teow (flat rice noodles). Thanks to one of our viewers, we decided to show you how Roland cooked this dish at home.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
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Facebook www.facebook.com/spicenpans/
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Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 - 4 pax

Marinated Prawns (Shrimp)
--------
250g of prawns
1 teaspoon of sugar
1/2 teaspoon of baking soda
1 bowl of ice water

Other ingredients
------
6 slices of young ginger
2 cloves of chopped garlic
Prawn heads
750ml of water
1/2 cup of mixed vegetables
1/2 teaspoon of chicken stock powder
1.5 tablespoons of light soy sauce
1/2 teaspoon of sugar
1/2 teaspoon of salt
A few dashes of white pepper
Some cornstarch solution
1 tablespoon of Chinese cooking wine
1 beaten egg
1/2 teaspoon of sesame oil

===
If you like this recipe, you might like these too:

Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
https://youtu.be/zj_JkAx7n7A

Lotus Leaf Rice
https://youtu.be/NKFoCtnzQnM

Fish Maw Seafood Soup
https://youtu.be/bPVnQMfp9xM


Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Kway chap is a Teochew dish consisting of flat sheet of rice noodles in some braising sauce and served with pig offal, different types of tofu, preserved salted vegetables and braised hard-boiled eggs.

Refer to the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 12 - 15 pax

3 pieces of cinnamon bark
3 pieces of star anise
1 tablespoons of white peppercorn
1 teaspoon of cloves
2 bulbs of garlic w/ skin on
3 - 4 pcs of angelica roots
1 pig stomach
1 pc of pork belly
1 - 2 pcs of pig skin
Some large intestines
Some small intestines
20g of rock sugar
3 cups of Chinese white rice wine
1 cup of low sodium light soy sauce
1 cup of premium dark soy sauce
Top the pot up with enough water to cover the ingredients
Other ingredients: tofu puffs, firm tofu, hard boiled eggs
Flat rice noodles

To make crispy garlic
===========
1 bulb of garlic - minced
Some cooking wine

To make chilli
- makes a ton so please reduce accordingly if you don't need so much
===========
300g of fresh red chilli
10 pcs of chilli padi
20g of ginger
4 cloves of garlic
1/2 cup of white vinegar
1 teaspoon of salt
1 teaspoon of sugar
90ml of water


Wanna know how to clean the pig innards? Here are some videos we made to help you through the cleaning process.

How to wash pig stomach:
https://youtu.be/rH534FOaF4I

How to clean pig small intestines
https://youtu.be/GolB3Jj0tCY

How to clean pig large intestines

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan: https://amzn.to/2yblXGJ
Peanut oil: https://amzn.to/2NJcjPi
Light soy sauce: https://amzn.to/2KOU90F
Dark soy sauce: https://amzn.to/2NHD9XY
Chinese white rice wine: https://amzn.to/2NL9XzB
Cinnamon bark: https://amzn.to/2KTxws0
White peppercorn: https://amzn.to/2utv4gM
Cloves: https://amzn.to/2NJiXoI
Rock sugar: https://amzn.to/2zx6fX6
Star anise: https://amzn.to/2ufrasw

===
E-books you may be interested in:
Metabolic cooking: Fat Loss Cook Book: https://bit.ly/2JXXUQd
Delicious Diabetes Friendly Recipes: https://bit.ly/2K0kYOw
Eat What You Love Diabetes Cookbook: https://bit.ly/2t06WTi

----
If you like this recipe, you might like these too:

Sesame Oil Chicken 麻油鸡: https://youtu.be/AQf7aRnvG0A
Three Cup Chicken 三杯鸡: https://youtu.be/_TPSniobhow
Chicken Satay 香茅鸡肉沙爹: https://youtu.be/Xe9_ihBpvbI

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!