Word: pianistics
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Dates: during 1960-1969
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...attended rehearsals, chatted with visitors in three languages, and finally paraded ecstatically through congratulatory mobs in Spoleto's town square on the night of his birthday. Musically, the program equaled anything that Bell was ever able to do in the studio, with Sviatoslav Richter as the pianist in the Shostakovich Quintet and Zubin Mehta conducting the Verdi Requiem and a stunning new production of Debussy's Pelleas et Melisande...
...Pianist Van Cliburn played at Michigan's Interlochen National Music Camp, recorded two Chopin sonatas in a New York studio, packed the Hollywood Bowl for Rachmaninoff's Piano Concerto No. 2, and ate a folksy dinner with his parents and friends at their home in Shreveport, La. In between times, he mused about himself, his fame and his music: "The role of a concert artist in a concert hall will never be eclipsed...
...will join a diverse company of young men on the make, including: Peter Noone of Herman's Hermits; Raphael Martinez of Mayor Lindsay's staff in York; David Hedison, star of TV's "Voyage to the Bottom of the Sea;" pianist Mischa Dichter; and Peter Yarrow of Peter, Paul, and Mary...
...camera zooms in for a close-up and focuses on her hands. She may be dicing an onion, mincing a garlic clove, trussing a chicken. Her fingers fly with the speed and dexterity of a concert pianist. Strength counts, too, as she cleaves an ocean catfish with a mighty, two-fisted swipe or, muscles bulging and curls aquiver, whips up egg whites with her wire whisk. She takes every short cut, squeezes lemons through "my ever-clean dish towel," samples sauces with her fingers. No matter if she breaks the rules. Her verve and insouciance will see her through. Even...
...Michael Field, 49, a relative newcomer who gave up a successful career as a concert pianist to conduct socialite cooking classes in his Manhattan apartment and to write the highly regarded Michael Field Cooking School. He is the consulting editor for LIFE'S forthcoming 16-volume series, Foods of the World. An uncompromising traditionalist, Field maintains that "cooks are not creative; they're simply brilliant technicians." Comparing the pianist's task of illuminating a Bach cantata with the task of a cook, he says: "You don't illuminate a souffle-it either rises or it doesn...