Vai al contenuto principale della pagina
Titolo: | Mixing music / / edited by Russ Hepworth-Sawyer and Jay Hodgson |
Pubblicazione: | New York : , : Routledge, , 2017 |
Descrizione fisica: | 1 online resource (307 pages) |
Disciplina: | 781.49 |
Soggetto topico: | Popular music - Production and direction |
Sound recordings - Production and direction | |
Altri autori: | Hepworth-SawyerRuss HodgsonJay |
Note generali: | "A Focal Press book." |
Nota di contenuto: | 1. Exploring potential of the mix : historical milestones and expanded perspectives / Martyn Phillips -- 2. How to listen, what to hear / William Moylan -- 3. Proxemic interaction in popular music recordings / Ruth Dockwray -- 4. Top-down mixing : a 12-step mixing program / Phil Harding -- 5. Mixing in the box / Justin Paterson -- 6. Audio editing in/and mixing / Alastair Sims with Jay Hodgson -- 7. Pre-production in mixing : mixing in pre-production / Dylan Lauzon -- 8. Between the speakers : discussions on mixing / Dean Nelson -- 9. Mixing for markets / Alex Krotz with Jay Hodgson -- 10. Mixing in/and modern electronic music production / Andy Devine and Jay Hodgson -- 11. Groove and the grid : mixing contemporary hip hop / Matt Shelvock -- 12. The mix is. The mix is not. / Robert Wilsmore and Christopher Johnson -- 13. Mixing metaphors : aesthetics, mediation and the rhetoric of sound mixing / Mark Marrington -- 14. Mix as auditory response / Jay Hodgson -- 15. An intelligent systems approach to mixing multitrack audio / Joshua D. Reiss -- 16. How can academic practice inform mix-craft? / Gary Bromham -- 17. The dreaded mix sign-off : handing over to mastering / Rob Toulson -- 18. Conclusion : mixing as part-history, part-present and part-future / Russ Hepworth-Sawyer. |
Titolo autorizzato: | Mixing music |
ISBN: | 1-317-29550-1 |
1-315-64660-9 | |
1-317-29551-X | |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910794732303321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |