So if synesthesia is associating sound with color, what is it when you associate sound with food? (Aside for a way to give yourself strange pizza cravings in the middle of a set?) :)
This is a very good video. It's full of great and practical information. The most important takeaway is that you need to play with these notes, you need to experiment, you need to learn the feel of each tone. Ronnie Shellist once told me that, for him, each note had a color and a mood. This is similar, just a mental map for what each tone means.
The danger is that some people will watch this video and think that their work is done. That's not enough. Memorizing his analogy is not enough. A player's got to put time into messing around with these notes.
Put the time in. Instead of being a player who can quote someone else's ideas, you can be a player who can come up with your own ideas. It's very freeing. ---------- Marc Graci YouTube Channel
Last Edited by Mirco on Sep 08, 2017 9:24 AM
I don't think the point is to memorize the ingredients; the point is to think of how the notes you play work over the chords under them.
There's often a lot of emphasis on MBH on picking a scale to play over a whole tune. I prefer thinking about chord tones and colour notes, or, in this analogy, the basic pizza and the available toppings.
