Author: vboboe
Date: 2007-09-05 04:43
as a listener, i agree lower pitched notes tend to disappear faster than higher notes ... but it depends which instrument is playing them, as it seems to my ear that each instrument has its own natural 'power zone' projection range
for example, piccolo has no trouble projecting, it's always 'loud' no matter how quietly it's being played
on the other hand, trombone playing mp doesn't have any trouble being heard in the middle bass range, so trombone projects easily there
for me as audience of local S.O. or listening to recordings, the apparent projection on oboe seems to hit its most penetrating power range from h.h. D and up one octave, after that it seems to disappear into violin and flute sound when playing altissimo, and at the lower range it disappears among clarinets and violas -- but that's only subjective projection, as i hear it
i think objective projection is about deliberately focusing, energizing and articulating / inflecting one's sound with 'attitude' and directing it out there to make connection with audience ... hey, you folks, listen to this beautiful oboe melodic line ... when playing along, just filling in the chord harmonies or umpteenth melodic line repeat, one doesn't deliberately project, meaning one doesn't energize and direct the sound purposefully (except to the conductor, keep him/her happy the oboe tone colour is in there) -- so in this case, the oboe's own 'power range' would project more clearly and might have to cover it somewhat to blend in better
as for dark and bright, yes, hard to define and agree here, as these words are normally used to describe visual sensory experience relating to light and shadow, day and night, or sun and shadow, or various shades of colour, but in our oboe context, they're being used to describe audial sensory experience ...
very confusing indeed!
especially when trying to explain that to those who don't mentally translate stereophonic sound automatically into technicolor visual imagery -- because maybe for them music subjectively translates to automatically sensing various tactile textures of varying degrees of warmth or cold instead, or makes them more keenly aware of aromas, or even translates to different kinds of food including chocolate
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