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Noise, water, meat : a history of sound in the arts /
"In this, interdisciplinary history and theory of sound in the arts, Douglas Kahn reads the twentieth century by listening to it - to the emphatic and exceptional sounds of modernism and those on the cusp of postmodernism, recorded sound, noise, silence, the fluid sounds of immersion and drippi...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, Mass. :
MIT Press,
©1999.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Listening through history; prelude: modernism; explanations and qualifications
- pt. I. Significant noises. Immersed in noise. Noises of the avant-garde
- pt. II. Drawing the line: music, noise, and phonography. Concerning the line. The sound of music. Ubiquitous recording
- pt. III. The impossible inaudible. John Cage: silence and silencing. Nondissipative sounds and the impossible inaudible. The parameters of all sound
- pt. IV. Water flows and flux. A short art history of water sound. In the wake of dripping: New York at midcentury
- pt. V. Meat voices. Two sounds of the virus: William Burroughs's pure meat method. Cruelty and the beast: Antonin Artaud and Michael McClure.