Karlheinz Stockhausen, "Klavierstück XI"
-- Liner Notes (Continued) --
10. Klavierstück XI [13'59"]
Compensation:
During the flight from Düsseldorf to Zurich on June 29, from 8:30 to 10:40 p.m., the Caravelle went through some heavy turbulence, and what was left of the evening meal, which had already been served, was cleared away as quickly as possible; only Kontarsky, who had refused the "warmed-over" airline dinner, kept his Tuborg beer in hand, with the somewhat worried remark that this would be the last decent beer he would get for days. After arriving in the Gartenhotel in Winterthur, he made sarcastic comments in the bar about Haldengut beer, the only brand available, and slept "rather badly" from 12:30 to 8:30 a.m. That morning, he took - as usual - a hot bath and his habitual breakfast with orange juice, a three-minute egg, tea with cream and a roll with cherry jam. Contrary to his habit of talking about books in the most excited tones, telling anecdotes in dialect and commenting on the latest Spiegel [news magazine] stories he used every opportunity during the days we were recording to dream aloud about past and future gastronomical pleasures. On the day of the first recording session, as a matter of principle, he abstained from all alcohol until 10:00 p.m., drank only an espresso at noon, ate a fillet of perch with a bottle of Hermiez mineral water in the Gartenhotel at 2:00 p.m., and in the evening in the Hotel Krone - whose cuisine he henceforth praised - consumed a clear oxtail broth, a schnitzel in cream sauce with tagliatelle, green salad with oil and vinegar, Brie with black bread, 1/2 lit. Johannisberg wine and two bottles of Hermiez mineral water. He went to bed early and slept "somewhat better" from 11:30 p.m. to 8:30 a.m. On the following day, he lunched on a glass of tomato juice, a saltimbocca alla romana with spaghetti, an ice cream coffee float with whipped cream, 2/10 lit. Johannisberg wine, and two bottles of mineral water; at around 6:00 p.m. he ordered a bottle of Coca-Cola, and for dinner (the kitchen had already stopped serving warm meals) a Bündner Platte (smoked country ham) with a tossed salad and 3/4 lit. Johannisberg wine; afterwards at Kolbe's house, he ate a piece of "Mövenpick" ice-cream cake and drank two glasses of cognac; he slept "marvelously" from 2:30 a.m. to 8:30. On Saturday, July 3, he ate steak tartare at midday shortly before the departure, and drank a glass of mineral water.
On the evening of November 14, after landing at Zurich airport, Kontarsky passed the time spent waiting for the bus with a Bloody Mary, and in the bar of the Gartenhotel, prepared himself for bed with two Haldengut Pilsners as a nightcap. On November 15 at noon, he ordered a salami omelet and High Grown Ceylon tea; in the evening in the Krone Hotel: bouillon with beef marrow, two baked fillets of sole, chipped veal in a herb sauce on spaghetti, 1/4 lit. Johannisberg wine, one bottle of Hermiez mineral water and a hazel-nut desert. Then we went to the City-Lichtspiele [a cinema], where during the showing of Morituri he looked at me from time to time and rolled his eyes; I motioned in the direction of the exit three times, but he remained seated and shrugged with his right shoulder. After the film, he drank two John Haig "Red Label" whiskies on the rocks. On November 16, we went to lunch so late that the Im Silbernen Winkel was filled to overflowing with cake-eating ladiesand he could only order, of the three warm dishes offered, a helping of jugged venison on spaetzle [a regional variety of pasta] and a green salad, with a cup of tea with lemon. In contrast, the evening meal in the Schloss Wülflingen restaurant was a minor feast. He consumed a bouillon with beef marrow (incomparably better than the one mentioned above), six helpings of saltimbocca alla romana ( he sent the rice back), another six helpings of saltimbocca alla romana, green salad; he drank 1/2 lit. Johannisberg wine; there followed crêpes Suzette, together with mocha coffee; and to accompany three glasses of pear schnapps, he chose a "Montecristo" Havana cigar, with an extended commentary on European cigar duties (he praised Switzerland for reckoning duty by weight) and on the preparation and packaging of Havana cigars. On November 17, he closed the recording sessions by composing a lunch: bouillon with beef marrow, sole meunière, 1/2 lit. Johannisberg wine, a pear Hélène, mocha coffee, one glass of pear schnapps and an Upman Havana cigar.
I mention the technical and material details of the recording sessions because I learned from these sessions how much the recording process, playback quality, and even the pianist's playing is dependent on all these conditions. These were the first recording sessions at which I personally had been present, and I was shaken by the extremely artificial situation, the amount of influence exercised by "imponderables", and the technical intervention in the musical sphere. -- Karlheinz Stockhausen
10. Klavierstück XI [13'59"]
Compensation:
During the flight from Düsseldorf to Zurich on June 29, from 8:30 to 10:40 p.m., the Caravelle went through some heavy turbulence, and what was left of the evening meal, which had already been served, was cleared away as quickly as possible; only Kontarsky, who had refused the "warmed-over" airline dinner, kept his Tuborg beer in hand, with the somewhat worried remark that this would be the last decent beer he would get for days. After arriving in the Gartenhotel in Winterthur, he made sarcastic comments in the bar about Haldengut beer, the only brand available, and slept "rather badly" from 12:30 to 8:30 a.m. That morning, he took - as usual - a hot bath and his habitual breakfast with orange juice, a three-minute egg, tea with cream and a roll with cherry jam. Contrary to his habit of talking about books in the most excited tones, telling anecdotes in dialect and commenting on the latest Spiegel [news magazine] stories he used every opportunity during the days we were recording to dream aloud about past and future gastronomical pleasures. On the day of the first recording session, as a matter of principle, he abstained from all alcohol until 10:00 p.m., drank only an espresso at noon, ate a fillet of perch with a bottle of Hermiez mineral water in the Gartenhotel at 2:00 p.m., and in the evening in the Hotel Krone - whose cuisine he henceforth praised - consumed a clear oxtail broth, a schnitzel in cream sauce with tagliatelle, green salad with oil and vinegar, Brie with black bread, 1/2 lit. Johannisberg wine and two bottles of Hermiez mineral water. He went to bed early and slept "somewhat better" from 11:30 p.m. to 8:30 a.m. On the following day, he lunched on a glass of tomato juice, a saltimbocca alla romana with spaghetti, an ice cream coffee float with whipped cream, 2/10 lit. Johannisberg wine, and two bottles of mineral water; at around 6:00 p.m. he ordered a bottle of Coca-Cola, and for dinner (the kitchen had already stopped serving warm meals) a Bündner Platte (smoked country ham) with a tossed salad and 3/4 lit. Johannisberg wine; afterwards at Kolbe's house, he ate a piece of "Mövenpick" ice-cream cake and drank two glasses of cognac; he slept "marvelously" from 2:30 a.m. to 8:30. On Saturday, July 3, he ate steak tartare at midday shortly before the departure, and drank a glass of mineral water.
On the evening of November 14, after landing at Zurich airport, Kontarsky passed the time spent waiting for the bus with a Bloody Mary, and in the bar of the Gartenhotel, prepared himself for bed with two Haldengut Pilsners as a nightcap. On November 15 at noon, he ordered a salami omelet and High Grown Ceylon tea; in the evening in the Krone Hotel: bouillon with beef marrow, two baked fillets of sole, chipped veal in a herb sauce on spaghetti, 1/4 lit. Johannisberg wine, one bottle of Hermiez mineral water and a hazel-nut desert. Then we went to the City-Lichtspiele [a cinema], where during the showing of Morituri he looked at me from time to time and rolled his eyes; I motioned in the direction of the exit three times, but he remained seated and shrugged with his right shoulder. After the film, he drank two John Haig "Red Label" whiskies on the rocks. On November 16, we went to lunch so late that the Im Silbernen Winkel was filled to overflowing with cake-eating ladiesand he could only order, of the three warm dishes offered, a helping of jugged venison on spaetzle [a regional variety of pasta] and a green salad, with a cup of tea with lemon. In contrast, the evening meal in the Schloss Wülflingen restaurant was a minor feast. He consumed a bouillon with beef marrow (incomparably better than the one mentioned above), six helpings of saltimbocca alla romana ( he sent the rice back), another six helpings of saltimbocca alla romana, green salad; he drank 1/2 lit. Johannisberg wine; there followed crêpes Suzette, together with mocha coffee; and to accompany three glasses of pear schnapps, he chose a "Montecristo" Havana cigar, with an extended commentary on European cigar duties (he praised Switzerland for reckoning duty by weight) and on the preparation and packaging of Havana cigars. On November 17, he closed the recording sessions by composing a lunch: bouillon with beef marrow, sole meunière, 1/2 lit. Johannisberg wine, a pear Hélène, mocha coffee, one glass of pear schnapps and an Upman Havana cigar.
I mention the technical and material details of the recording sessions because I learned from these sessions how much the recording process, playback quality, and even the pianist's playing is dependent on all these conditions. These were the first recording sessions at which I personally had been present, and I was shaken by the extremely artificial situation, the amount of influence exercised by "imponderables", and the technical intervention in the musical sphere. -- Karlheinz Stockhausen
Labels: Avant Garde Project, jodru, Karlheinz Stockhausen
posted by jodru at 14:14
1 Comments:
I need to document my ingestions before my next concert - in case anybody needs to reproduce my work for future generations.
Post a Comment
Links to this post:
Create a Link
<< Home