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Re: Acquiring Good Tone

Author: JRC
Date: 2011-08-22 21:46

Listen to the following oboists. Need to get some CDs.

Yeon-Hee Kwak -- Creamy Chocolaty German tone
Heinz Holliger -- Bright fruity traditional French tone

Most others are in between these two these days. In olden days, about 50 years ago, there were two oboe tones in Europe: Dark and creamy German tone and bright and fruity French tone. The above examples were the typical. Closer to the second, the sound can be described as fruity. Closer to the first, the sound can be described as dark & creamy. Most Europeans and the rest of the world players are merging into the middle of these two; Mayer, Doherty, Kelly, Francois, Daniel...

There is a third type, American. Perhaps Elain Douvas represents exaggerated stereotypical of modern American sound. Most Americans oboists are not as this extreme in tone production and much more musically convincing. Yet have tendency to produce dark and creamy sound, and to moderate articulation so much so that they seem to try to blend in tonally as well as musically into invisibility. I am sure Mr. Stokowsky is happy in his grave that oboe in American is very well blending with the rest of the orchestra.

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2011-08-20 00:51