Pulitzer winner Elliott Carter dies
Pulitzer winner Elliott Carter dies
In a 1992 Associated Press interview, Carter described his works as “music that asks to be listened to in a concentrated way and listened to with a great deal of attention.”
“It’s not music that makes an overt theatrical effect,” he said then, “but it assumes the listener is listening to sounds and making some sense out of them.”
The complex way the instruments interact in his compositions created drama for listeners who made the effort to understand them, but it made them difficult for orchestras to learn. He said he tried to give each of the musician’s individuality within the context of a comprehensible whole. “This seems to me a very dramatic thing in a democratic society,” Carter said.
While little known to the general public, he was long respected by an inner circle of critics and musicians. In 2002, The New York Times said his string quartets were among “the most difficult music ever conceived,” and it hailed their “volatile emotions, delicacy and even, in places, plucky humor.” Carter had remained astonishingly active, taking new commissions even as he celebrated his 100th birthday in December 2008 with a gala at Carnegie Hall. “I’m always proud of the ones I’ve just written,” he said at the time. His new work for chamber orchestra, “Instances,” will have its world premiere in February 2013 by the Seattle Symphony.
In 2005, his “Dialogues,” which had premiered the previous year, was a finalist for the Pulitzer Prize in music. And in 2006, his “Boston Concerto” was nominated for a Grammy Award as best classical contemporary composition.
Carter won his first Pulitzer Prize in 1960 for his Second String Quartet; his second award was in 1973 for his Third String Quartet.
The Juilliard String Quartet chose to mark its 45th anniversary in 1991 with a concert of all four Carter string quartets.
A fifth quartet came out in 1995.
When the first National Medal of Arts awards were given in 1985, Carter was one of 10 people honored, along with such legends as Martha Graham, Ralph Ellison and Georgia O’Keeffe. The awards were established by Congress in 1984.
The New Grove Dictionary of American Music said that at its best, Carter’s music “sustains an energy of invention that is unrivaled in contemporary composition.”
Carter said he found Europeans more receptive to his works than his fellow Americans because music in Europe is not purely entertainment but part of the culture, “something that people make an effort to understand.”
The lack of widespread attention didn’t seem to bother him.
“I don’t think it means anything to be popular,” he said. “When we see the popular tastes and the popular opinion constantly being manipulated by all sorts of different ways, it seems to me popularity is a meaningless matter.”
San Francisco restaurants open kitchens to refugee chefs
- The Refugee Food Festival started in Paris in 2016 and came to the US for the first time this year
- The program lets refugees aspiring to be chefs work in professional kitchens
SAN FRANCISCO: At San Francisco’s Tawla restaurant, Muna Anaee powdered her hands with flour and gently broke off a piece of golden dough to prepare bread eaten in Iraq, the country she fled with her family.
Anaee was preparing more than 100 loaves for diners Wednesday night as part of a program that lets refugees aspiring to be chefs work in professional kitchens.
The Refugee Food Festival — a joint initiative of the United Nations Refugee Agency and a French nonprofit, Food Sweet Food — started in Paris in 2016 and came to the US for the first time this year, with restaurants in New York participating as well. The establishments’ owners turn over their kitchens to refugee chefs for an evening, allowing them to prepare sampling platters of their country’s cuisine and share a taste of their home.
Restaurants in 12 cities outside the US are taking part in the program this month.
“It’s been a big dream to open a restaurant,” said Anaee, 45, who now has a green card.
Anaee was among five refugees chosen to showcase their food in San Francisco — each at a different restaurant and on a different night, from Tuesday through Saturday. Organizers say the goal is to help the refugees succeed as chefs and raise awareness about the plight of refugees worldwide.
It’s important to “really get to know these refugees and their personal stories,” said Sara Shah, who brought the event to California after seeing it in Belgium.
Anaee and her husband and two children left Baghdad in 2013 over concerns about terrorism and violence. She worked as a kindergarten teacher in Iraq, not a chef, but was urged to pursue cooking as a career by peers in an English class she took in California after they tasted some of her food.
Azhar Hashem, Tawla’s owner, said hosting Anaee was part of the restaurant’s mission to broaden diners’ understanding of the Middle East — a region that inspires some of its dishes.
“Food is the best — and most humanizing — catalyst for having harder conservations,” she said.
The four other aspiring chefs serving food in San Francisco are from Myanmar, Bhutan, Syria and Senegal.
Karen Ferguson, executive director of the Northern California offices of the International Rescue Committee, said San Francisco was a good city for the food festival.
“We have so much diversity, and we see the evidence of that in the culinary expertise in the area,” she said.
The Bay Area has a high concentration of refugees from Afghanistan, Honduras, Guatemala, El Salvador, Eritrea and Burma, though exact numbers are unclear, according to the rescue committee. Its Oakland office settled more than 400 refugees in the Bay Area last year, but the number of refugees settling in the region has fallen dramatically since the Trump administration this year placed a cap on arrivals, Ferguson said.
Pa Wah, a 41-year-old refugee from Myanmar, presented dishes at San Francisco’s Hog Island Oyster Co. on Tuesday. She said she didn’t consider a career in cooking until she moved to California in 2011 and got her green card.
Cooking was a means of survival at the Thailand refugee camp where she lived after escaping civil conflict in Myanmar as a child. Participating in the food festival showed her the challenges of running a restaurant, but also helped her realize she was capable of opening her own, she said.