Text 16761, 62 rader
Skriven 2014-09-08 01:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: women in the arts 928
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 ML> Still, she had to submerge her own art to that of her
 ML> various eccentric friends.
 NB> Perhaps.  :)  In any case, somehow or other, a lot of music by female
 NB> composers managed to be saved and to be rediscovered in this era... :)

I've encountered a couple dozen pieces and have heard of
a few others - not an enormous body of work. Partially
it was because usually a woman composer was not driven to
composition by the need for making a living. It's been
only when women started competing with men in the job
market in general that they have started to catch up in
output terms, too.

 NB> A couple of seasons ago, there was something by a woman composer
 NB> programmed for each of the regular RPO concerts, most were relatively
 NB> major works, some by modern women, some by some all-but-forgotten ones
 NB> of times past... 

Would it be feasible to get a list of these? I'd be curious
to see who made the RPO cut.

 NB> True... she did also champion her sister's work, after Lily's untimely
 NB> demise... Nadia's stable included just about every major composer of
 NB> that time, too...  I keep hearing reference to her influence on them
 NB> on Bill McGloughlin's Exploring Music program...  :)

A ton of them, anyhow. Interestingly, Lili won the Prix de
Rome, and Nadia never did (many first-rate composers didn't,
and quite a number of boring academicians did, though this
doesn't mean that boring academics always carried off the
honors).

 NB>> Who'da thought a woman could describe a Heathcliff so well...  ;)
 ML> Nobody ever denied women the power of observation. 
 NB> Just their ability to write it down well...  ;)

Hence of course the dodges. I wonder, though, what kind of
man the critics thought Ellis Bell was.

Toscanini's Rice and Celery Soup
cat: soup, comfort food
servings: 1

1 Tb butter
2 ts celery, finely chopped
2 Tb rice
2 c beef stock
1 Tb finely chopped Italian parsley for garnish

Saute the celery in butter in a saucepan over a low heat
until tender. Add the rice, stir to coat with the butter,
then pour in the stock. Cover and simmer for about 20 min.
When ready to serve, pour into a bowl, sprinkle with
parsley, and put hot toast points on the side.

"I cannot understand why people eat so much. I? I do not like to
eat. No. For me, sometimes a little soup and bread."
--Arturo Toscanini in Samuel Chotzinoff's An Intimate Portrait

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