我的朋友谢炳顺(二)

Meet my friend Phillip Cheah(2)

小琼:上个月我们探讨了涉及社会与文化主题的音乐会节目规划方案。小薇:对,你介绍了你的朋友谢炳顺——指挥家、声乐家、教育家、钢琴家!小琼:让我们继续探讨这个话题。我询问了他是如何把他的节目组合在一起的,他的回答如下:多年以来,我渐渐开始觉得一场演出节目(以及它的表现形式)应该像呈上一道道菜品的正餐,在结束时能给人一种满足且统一的体验。在这当中包括有餐前的精致小点、前菜、主菜、清口菜、间菜、甜品、餐后甜点、饮料等等。

Joan:Last month we were discussing ways to plan concert programs that could incorporate larger themes touching upon society and culture.Valery:Yes,you introduced your friend Phillip Cheah—conductor and vocalist,educator and pianist!Joan:Continuing that exploration,I asked Phillip how he put his programs together.Below is his answer:Over the years,I have come to think of a program(and its presentation)like a meal where there is a progression of the courses that creates a satisfying(and unifying)experience at the end.There are amuse-bouches,appetizers,entrées,palate cleansers,intermezzi,desserts,après desserts,drinks,etc.