Brilliant. I love that bit about the proto-babble at the end and I think you do a great job of conveying why it moves you. I sort of want to learn music too, but I never do anything about it. Your mention of 'good, solid worker' makes me think of my own cooking: wouldn't win any prizes, but it's decent, healthy and cheap, and it shows up day after day and over time does try out new structures
I enjoyed this a lot, as I am also a figured bass enthusiast, though with focus on 19th-century vs. 18th century (Nadia Boulanger's teachings on the Figured Bass of Paul Vidal).
Brilliant. I love that bit about the proto-babble at the end and I think you do a great job of conveying why it moves you. I sort of want to learn music too, but I never do anything about it. Your mention of 'good, solid worker' makes me think of my own cooking: wouldn't win any prizes, but it's decent, healthy and cheap, and it shows up day after day and over time does try out new structures
I enjoyed this a lot, as I am also a figured bass enthusiast, though with focus on 19th-century vs. 18th century (Nadia Boulanger's teachings on the Figured Bass of Paul Vidal).
Thanks! I read something about Boulanger and how the partimento tradition survived in Paris, but haven't investigated that at all yet