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Prel​ú​dios .​.​. Comidas T​í​picas Brasileiras (2005)

by Thomas Oboe Lee

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about

"Prelúdios ... comidas típicas brasileiras" for solo marimba is about food – Brazilian food. Having lived in Brazil during my teens, Brazilian culture is indelibly a part of my life. Everything about Brazil is quite miraculous: the music, the food, the language, the people, etc.

Formally, the work could be conceived as a four-course meal at a Brazilian restaurant.

The first course is Salpicão – a salad with chicken, ham, peas, apple, heart of palm, carrots, shoestring potato fries and mayonnaise. Baião saboroso means savory Baião, a form of dance music from the Brazilian Northeast.

The second course is Acarajé – a deep-fried dough made of black-eyed peas. Valsa adoçada means a sweet waltz.

The third course is Moqueca – a fish stew made with coconut milk, tomato sauce, lime juice and hot pepper sauce. Tango apimentado means spicy tango.

The last course is Beijinho de coco – a dessert made of sweetened condensed milk, grated coconut, egg yolks and coconut milk. Sambinha delicioso means delicious little samba.

Bom apetite!!!

credits

released July 1, 2015

Wei-Chen Lin, marimba

Music by Thomas Oboe Lee

© Departed Feathers Music, Inc. -BMI

Recorded June 24, 2015

Studio 401 @ Boston Conservatory Theater
31 Hemenway Street, Boston, Massachusetts
Ken Silber, audio engineer and editor

YouTube link: youtu.be/JQ1o6YAYudU

Photo credit: Claudia Hensen

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Thomas Oboe Lee Cambridge, Massachusetts

Thomas Oboe Lee was born in China in 1945. He lived in São Paulo, Brazil, for six years before coming to the United States in 1966. After graduating from the University of Pittsburgh, he studied composition at the New England Conservatory and Harvard University. He has been a member of the music faculty at Boston College since 1990. ... more

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