Tagged with “tradition” (7)

  1. UCDScholarcast - Scholarcast 61: Style and context -Traditional Irish Harping


    This Scholarcast is an extract from Helen Lawlor’s book, Irish Harping: 1900-2010 (Four Courts Press, 2012). This study provides a musical ethnography and a history of the Irish harp. It gives a socio-cultural and musical analysis of the music and song associated with all Irish harp styles, including traditional style, song to harp accompaniment, art-music style and the early Irish harp revival. At the beginning of the 20th century, the Irish harp had a limited presence in Ireland, but over the course of that century the harp experienced a significant revival with the subsequent emergence of numerous styles. Issues of transmission, gender studies and identity are also examined in this book. The Irish harp is now firmly located in the musical life of Ireland, in art music, traditional music and early music. Its present state is conditioned by its history in the 20th century. This book presents and analyses both of these perspectives in relation to the Irish harping tradition.

    Helen Lawlor

    Dr Helen Lawlor is a musician and academic, specialising in Irish harping. She lectures ethnomusicology, music education and Irish music at Dundalk Institute of Technology. Helen holds a PhD from UCD, an MA in Musicology (UCD) and a Bachelor in Music Education (TCD). She is contributor to and co-editor with Sandra Joyce of Harp Studies, Perspectives on the Irish Harp (Four Courts Press, 2016). In 2012 Helen published her research on the harp tradition in a monograph entitled Irish Harping 1900-2010 (Four Courts Press).  She has also contributed articles to the Encyclopaedia of Music in Ireland, The Companion to Irish Traditional Music, Ancestral Imprints and Sonus. She has given guest lectures at Harvard University, the New England Conservatory, the American Irish Historical Society, the Royal Scottish Conservatoire.


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  2. Episode 05-Handed Down | shannonheatonmusic.com

    It’s warming up in many corners of the world, and many players are heading to Summer Music Camps!

    But of course, music camps are just ONE way that Irish traditional music is handed down. And for this episode, I traveled to Pearl River, NY, Galway City, and to neighborhoods around Boston, to talk with musicians about how they learned their music, and how this has led them to pass it on.

    Séan Clohessy

    There’s big picture inspiration here from Sean Clohessy:“We have rhythm all around us—whether it’s breathing, a heart beat, blinking, walking, the seasons.. there’s rhythm in everything. Irish music is an easy way to perceive a lot of these things, and see things we can’t see with our eyes.”

    And there are intimate Irish music house sessions and concerts that have inspired Josie Coyne:“Falling asleep listening to amazing music, ever since I was really young.To meet all these musicians.. It’s pretty great.”

    And wisdom from Séamus Connolly, whose Collection of Irish Music is available online to all!“If traditional music is locked up, it doesn’t advance or move on. It’s very much a living tradition, and it should be that way.”

    Flanagan, Mulvahill, Furlong

    I hope you’ll join me as I talk with Rose Flanagan, Margie Mulvahill, Patty Furlong, Séan Clohessy, Josie and her dad John Coyne, Louis DePaor, Seamus Connolly, and Elizabeth Sweeney about their activities around traditional music, and how they feel about passing it on.

    Whether you already play tunes, sing ballads, dance sean nós steps.. or you don’t know anything about Irish culture… these conversations speak about friendships, community, and generosity.

    Seamus Connolly

    Read on for full music and poetry credits below. And take a peek at one of this month’s guests, Josie Coyne. This was back in 2013 (she’s 4 years older now..), when she joined fiddler Mick Conneely for a set.

    And here is Séamus Connolly at the NEA National Heritage Fellowship Concert from June 2014:

    Next month’s episode will air Tuesday July 11th. It’ll be a summer short about backers (accompanists). And on Thursday July 13th, I’ll be guest host of the Celtic Music Podcast. Hope you’ll check it out!

    Music Heard on IMS Episode 05

    all music traditional, unless otherwise indicated

    Tune: “Tap Room, Mountain Road, Galway Rambler” (reels), from Rehearsal recording from circa 2009

    Artist: Dan Gurney (accordion), Shannon Heaton (flute), Matt Heaton (guitar)

    Tune: “Travel Theme,” from Production music made for Irish Music StoriesArtist: Matt Heaton (guitar)

    Composer: Matt & Shannon Heaton

    Tune: “After Hours Theme,” from Production music made for Irish Music StoriesArtist: Matt Heaton (guitar)

    Composer: Matt & Shannon Heaton

    Tune: “Broken Clock,” from A Sweeter PlaceArtist: Girsa, feat. Maeve Flanagan (fiddle),

    Composer: Maeve Flanagan

    Tune: “Grupai Ceol Theme,” from Production music made for Irish Music StoriesArtist: Matt Heaton (guitar)

    Composer: Matt & Shannon Heaton

    Tune: “Heartstrings Theme,” from Production music made for Irish Music StoriesArtist: Matt Heaton (guitar)

    Composer: Matt & Shannon Heaton

    Tune: “Tom Ashe’s March,” from Rehearsal recording from circa 2009

    Artist: Dan Gurney (accordion), Shannon Heaton (flute), Matt Heaton (guitar)

    Tune: “Seán Sa Cheo,” from one of the 78 rpm recordings made for Regal Zonophone

    Artist: Neilidh Boyle (fiddle)

    Tune: “Triumph Theme,” from Production music made for Irish Music StoriesArtist: Matt Heaton (guitar)

    Composer: Matt & Shannon Heaton

    Tune: “Katie’s Fancy” (jig), live in Rose’s Kitchen, 2016

    Artist: Rose Flanagan (fiddle), Patty Furlong (accordion), Margie Mulvahill (flute)

    ACKNOWLEDGEMENTS: Thank you for listening. And thanks to Rose Flanagan, Patty Furlong, Margie Mulvahill, Séan Clohessy, Josie and her dad John Coyne, Louis DePaor, Seamus Connolly, and Elizabeth Sweeney for the beautiful conversations. Thanks, as always, to Matt Heaton for the beautiful guitar underscore, and for invaluable support to make these episodes.


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  3. Food Transformers: Reimagining Food Traditions - SXSW Interactive/Film 2016

    Three nationally-acclaimed, dynamic chefs share their inspiration for how they have transformed time-honored food traditions into hot tastes for today’s palates. Food writer and culinary network star Virginia Willis transforms classic-but-heavy southern recipes into healthful and wholesome by re-imagining ingredients while keeping Southern charm and appeal. Austin chef / DJ, Tatsu Aikawa (co-owner of Ramen Tatsu-Ya) infuses time-honored ramen-making techniques into a mash-up of inventive ramen dishes. Chef Michael Fojtasek (co-owner of Olamaie, Eater National’s 21 Best New Restaurants) transforms five generations of Southern cooking traditions into Modern Southern Cuisine.


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  4. This Music Has No Borders: Scots-Irish Music In Appalachia | Here & Now

    The Scots who left their homeland and came to the United States by way of Ulster, carried with them their belongings. They also brought something that didn’t need a suitcase: their traditional music.

    A beautiful new books charts the movement of this music from Europe to Appalachia. It’s a movement of songs and generations.

    The book is “Wayfaring Strangers,”  authored by Fiona Ritchie – host of NPR’s “The Thistle and Shamrock,” which features traditional and contemporary Celtic music — and Doug Orr, president emeritus of Warren Wilson College.

    The book comes with a CD of songs sung by artists including Pete Seeger, Doc Watson and Dolly Parton.

    Ritchie only half-jokingly says Scottish songs are characterized by their melancholy.

    “Scots do like to sing of broken hearts and sad songs of parting and of unrequited love, lost love, death, but also it has that sort of soul to it that comes from Scottish music and Irish music and Appalachian,” Ritchie told Here & Now‘s Robin Young.

    The movement of peoples around the world goes on to this day, and we need to remind ourselves that they bring with them their stories, their homesickness for the old place.– Doug Orr

    Ritchie says Woody Guthrie, the American folk legend, was inspired by the Scottish poet Robert Burns, who traveled around Scotland collecting songs.

    “Woody Guthrie really was of that same spirit,” Ritchie said. “He traveled around as a sort of troubador, tuning into traditions of the people he encountered. And most notably Bob Dylan, who reached back, having been inspired by Woody Guthrie — who in turn was inspired by Burns — Dylan reaches back to the Burnsian approach of picking up bits and pieces of ballads — even just ideas, little bits of tunes — and re-purposes them, recreates new songs for a new generation.”

    Orr says the story of the Scottish immigrants is still being played out, by different people in different parts of the world.

    “It’s a universal story in many ways,” Orr said. “The immigration, the movement of peoples around the world, goes on to this day, and we need to remind ourselves that they bring with them their stories, their homesickness for the old place. It’s a very human story.”

    Music from the Segment

    “Barbara Allen” performed by Dolly Parton and Altan

    “The Winding River Roe” performed by Cara Dillon

    “The Farmer’s Curst Wife” performed by Pete Seeger

    “Shady Grove performed”by Doc Watson and David Holt

    Also, “It Was a’ for Our Rightfu’ King” performed by Dougie MacLean and

    “Benton’s Jig/Benton’s Dream” performed by Patrick Street

    “Pretty Saro” performed by Bob Dylan


    Fiona Ricthie and Doug Orr, co-authors of “Wayfaring Strangers: The Musical Voyage From Scotland And Ulster To Appalachia.” Fiona Ritchie hosts NPR’s “The Thistle And Shamrock.” Doug Orr is president emeritus of Warren Wilson College and the founder of the Sawannanoa Gathering music workshop. Fiona tweets @fiona_ritchie.


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  5. The Fat Duck | Heston Blumenthal | Cooking Statement

    ‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.

    Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.

    In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.

    ONE Three basic principles guide our cooking: excellence, openness, and integrity.
    We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.

    TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
    The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.

    THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
    We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.

    FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
    The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.


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  6. The Byrds’ Roger McGuinn Works To Preserve Folk Music : NPR

    Singer-guitarist Roger McGuinn, best known as leader of The Byrds, is a folk-rock pioneer. Since the group disbanded, McGuinn has pursued a solo career, and also created the Folk Den Project, an online database of traditional songs he records.


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  7. The Night Singers of Brighton

    Across the Atlantic in a tiny village in Newfoundland, residents sing a New Year’s carol brought from Europe with the first English and Irish settlers, and handed down through centuries in the oral tradition. For generations villagers have walked from house to house, entered darkened kitchens after midnight, and have sung the carol as occupants listened in the darkness. Producer Chris Brookes tracked down the village carolers and follows them on their rounds as they sing their medieval melodies.

    For futher info on the village: http://ca.epodunk.com/profiles/newfoundland-and-labrador/brighton/2000303.html

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