KenK -> RE: continuous c-a-m-i downstrokes (Apr. 2 2009 7:59:53)
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quote:
how many white people would accept a gitano in their local rock scene anyway? Nada. Hi Gary- Again I agree w/ most of what you're saying, but I wanted to touch on a couple of points. I'm fortunate to live in the SF Bay Area. I think of it as a bubble of sanity in an insane world. I know outside of the larger cities in California it gets pretty redneck. But here it's pretty open. Not unusual at all to see people of various ethnicities playing rock, salsa, jazz, what ever there is really. And the audiences are just as diverse. There's been a few times when traveling that I realize there's only white people here and it seems weird to me. Honestly I think here people wouldn't even notice a Gitano in the rock seen. quote:
People have to ask themselves, why am I so in to the flamenco? Am I Spanish, am I a Gitano, am I a Moore? And what makes me so special that I can just go and master it with the limited resources that I may or may not have? I can only answer this for myself, but maybe a few others will agree. I came up listening to jazz, fusion and of course rock music. I always liked new sounds played by people who really worked at their music (as opposed to "stars"). It a natural progression for me to be into flamenco guitar. Like many, I think it's the ultimate level of playing the instrument. In my case, I'm looking at learning the techniques and applying them to my own way of playing. Although I love listening to the flamenco greats on cd and am extremely inspired by it, I don't think it's likely that I'd ever be able to do that. I'm not going to "master" it, not because of technique, but because it's deep and you need to be born into it. I'm personally satisfied at doing what I do, which has always been some kind of fusion. (I've been called a "fusion cook" too). To me, there's a lot of creative work I can do by learning as much as I can, from wherever I find it. I also play some Middle Eastern percussion and erhu. I to cook Indian style, Thai and Chinese. I've become good at it, but it's not the same as when I go to a restaurant. Ken
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