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Browse by Artist: VON SCHLIPPENBACH, ALEXANDER
Artist:
VON SCHLIPPENBACH, ALEXANDER
Title:
The Living Music
Label:
ATAVISTIC
Format:
CD
Price:
$13.00
Catalog #:
ALP 231CD
"In the third week of April, 1969, pianist Alexander von Schlippenbach took a seven-piece ensemble comprised of German, Dutch and British musicians into Conny Plank's Rhenus Studio in Godorf, near Köln. When the day was over, two separate LPs had been completed. Saxophonist Peter Brötzmann used the session to record enough material by a quartet (Brötzmann, bassist Buschi Niebergall, drummer Han Bennink and pianist Fred Van Hove, the latter of whom did not appear with the Schlippenbach band) for side-two of
Nipples
. Earlier in the afternoon, Schlippenbach and his full band of accomplices recorded the entirety of
The Living Music
. Schlippenbach initially issued the album on his own Quasar label. In spirit as well as name, 'living music' was an integral part of the early years of FMP. Schlippenbach's
The Living Music
remains one of the most glorious, if also one of the least well known, of the label's adopted children."
Artist:
VON SCHLIPPENBACH, ALEXANDER
Title:
Broomriding
Label:
PSI (UK)
Format:
CD
Price:
$18.00
Catalog #:
PSI 03.05CD
"Schlippenbach (piano), Rudi Mahall (bass clarinet), Tristan Honsinger (cello) & Paul Lovens (percussion) recorded at DeutschlandRadio Berlin in 2002, using pieces by Schlippenbach, Honsinger & Eric Dolphy."
Artist:
VON SCHLIPPENBACH, ALEXANDER
Title:
Friulian Sketches
Label:
PSI (UK)
Format:
CD
Price:
$19.00
Catalog #:
PSI 08.07CD
Alexander Von Schlippenbach (piano), Daniel D'agaro (clarinet), Tristan Honsinger (cello). "This spontaneous chamber music establishes further advances in the development of improvisation as compositional process. Recorded in the prestigious Arte Suono Studios, Udine."
"As you taste this dish, you'll be perhaps so engaged to query about the ingredients. At any given time you could lay this musical output equally at the feet of jazz, classical, or 20th century composed music. But the ingredients won't explain why it's so delicious -- it's the spices, seasoning, and flair of the chefs."
-- from the notes by Ben Young.
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