Klarinet Archive - Posting 000017.txt from 1996/08

From: "Scott D. Morrow" <SDM@-----.EDU>
Subj: Dieting Under Stress&Clarinets
Date: Thu, 1 Aug 1996 16:26:33 -0400

Greg's scholarly offering about Dieting Under Stress has sparked
the aswer to our age-old debate on this list: How can we change the
terminology that has developed describing tone colour?
I now propose that we ditch the concept of tone "colour"
altogether, and replace it with tone "flavor". We can use the same
terminology as for chocolate: "bright" sounds will disappear, we will
retain "dark" and "rich" , but add to our lexicon such terms as
"bittersweet", "unsweetened", and the dreaded "white". Let's face it: few
people REALLY know what a dark sound is, but practically EVERYONE knows
what dark chocolate is!

-Scott

Scott D. Morrow
Department of Biochemistry
School of Hygiene and Public Health
Johns Hopkins University
(410)-955-3631

SDM@-----.edu