Martin Luther had great impact on the worship and musical life of early Lutheranism. He was an accomplished musician, a singer, a lute player, and one who knew much of the music and many of the musicians of his day. He wrote to support the adequate funding of church music, the musical education of children in the schools, and the musical education of pastors and teachers. He wrote new hymns as well as "corrected and improved" older hymns. He composed at least one short polyphonic motet, "Non moriar sed vivam" ("I shall not die, but live"). When it came to worship and the liturgy, he continued the basic pattern and tradition of the medieval Mass with two exceptions. He deleted the Canon of the Mass and the prayers at the Offertory. Luther's basic approach was to retain whatever past traditions were not contrary to his understand of the Gospel. Luther advocated certain new reforms that included the use of vernacular congregational song as an integral part of the liturgy, the importance of the sermon, and communion in both kinds. Throughout all his liturgical and musical reforms, Luther always sought to demonstrate the continuity and unity of the reforming movement with the church catholic. The Reformation was born when Renaissance polyphony was the prevailing musical style. It is exemplified in the music of Dufay and Binchois and culminated in the music of Heinrich Isaac and the renowned Josquin Desprez. This style was characterized by imitative pholyphony. It usually was based on the foundation of Gregorianmelodies normally found in the tenor part. This musical style, with words associated with melodies, reflected Luther's understanding that the Word of the Gospel was to be presented simply and preoclaimed musically in an objective fashion and not to be "interpreted" <u>Carl Shalk</u>The turbulent days of the church of the early Reformation and its dire struggle with the Roman Catholic church were past. The Reformation made worshipers aware of the "Priesthood of All Believers." In the 17th century, people in the Lutheran congregations continued to participate actively in worship. More congregations now had printed hymnals. Composers wrote music that built upon the old traditions, but also incorporated the new styles that were emerging. Settings of Gospel motets gave people the opportunity to conitinue to hear the Word in traditional polyphonic settings called the "first practice." Instruments and voices of the choir and congregation joined in stimulating settings of chorales. Congregations often sang stanzas in alternation with choral and instrumenal stanzas. Magnificent polychoral settings of chorales and Psalms were written for several choirs of voices and instruments. The organ continued to introduce congregational and liturgical song. The chorale prelude grew in importance as a vehicle to introduce chorale singing. As time passed, organs began to accompany congregational song. Under the influence of developments in the madrigal and opera, concerted music of the "second practice" became a part of church music. The basso continuo and monody were adapted to compositions for worship. The organ and instruments assumed new roles in concerted writing. Choral music and congregational song changed, reflecting a new emphasis on personal peity and the expressive capability of concerted music. Four masters of Lutheran church music provided leadership for a growing and vigorous practice. early in the century, Michael Praetorius wrote splendid chorale arrangements and polychoral settings for voices and instruments. Johann Hermann Schein wrote in the old polyphonic style, but also developed the scared madrigal in the concerted style. Samuel Scheidt was the first great Lutheran organist and composer. Heinrich Schütz, the most renowned composer of his time, contributed masterworks in all styles of sacred vocal music.Carlos Messerli The 18th Century... This was an age of uneven support and recognition for
The Council of Trent played a vital role in Western European Music as they brought a new type of religious music.
The Council of Trent was simply known as the Roman Catholic reply to the Protestant Reformation doctrinal challenges. They were vital in abolishing the sale of indulgences.
It should be noted that the Council of Trent played a vital role in Western European Music as they brought a new type of religious music. They also ensured that music was reverent in tone.
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Nana.
Higashi no Eden (Eden of the East)
Plastic Memories.
Clannad: After Story.
Tokyo Magnitude 8.0.
Shigatsu wa Kimi no Uso (Your Lie in April)
Ano Hi Mita Hana no Namae wo Bokutachi wa Mada Shiranai. ( AnoHana: The Flower We Saw That Day)
Kokoro Connect.
Answer:
The carvings found spiraling the column depict the events of the Dacian Wars, which are incredibly accurate according to scholars. The carving and the gilded statue of the emperor on top serve to document the past, as a history book does, and also to commemorate a great time in Roman History.
Firstly, around the time of the French revolution brought about the very first Restaurants. Initially from memory a restaurant was a dish, like a soup or consomme which was used as a restorative for patrons who were feeling 'weak'. What differentiated these places from other Inn's and places where one could buy food was that it was they were the first places to offer choices of what one could eat. They were also places where one could essentially be 'seen' in public but still dine in a 'private' space (ie you didn't have to share tables with strangers as was the case in Inn's and the like. In fact some of these restaurants had private rooms as they still do). Many of the chefs in these early restaurants were previous employed by the French aristocracy. As the royals were now spending much of their time either running away from France or getting their heads chopped off, these chefs were now unemployed. Many of them opened restaurants as a means of keeping employed, the difference being that now in a France where there was indeed 'power to the people', many of these people were now enjoying haute cuisine that was previously only ever enjoyed by those of noble origin. As part of this we also got the first celebrity chefs and food writers who celebrated food in ways not often done before. One could argue that Archestratus was the first food and travel writer and that there were other chefs too before this time who were held in high esteem but during this time we got Careme (chef), Grimod de la Reyniere and Brillat Savarin (writers) who were all in their own right much like the celebrity chefs and food writers that we have today (Does anyone reading this think Steingarten is a bit like a modern day Brillat-Savarin?). Another one to look at is Escoffier who perhaps was the ultimate celebrity chef and cooked the greatest food for the rich and wealthy all over Europe. What he also developed though was a highly codified and rigid standard for cooking that was exceptionally well documented. All this information here is very much in short hand and written from memory. It probably excludes a lot of very important people and dates and times and so forth. I think though that the reason why it was so important is partly one of timing. So the French revolution happened and we got restaurants and celeb chefs and food writers. During and after this time, we also got the British colonizing half of the world, the development of the USA and the Industrial revolution. So when big hotels opened up in big cities the world over, the French way of cooling in restaurants was a great model to use and a relatively recently developed and highly popular phenomenon. The French restaurant brigade was a good way to run a high class food outlet that needed to cater to the different needs of well-heeled clientele. The French it seems were the ones who it seems venerated their chefs the most at this time. I once heard Giorgio Locatelli say that the difference between French and Italian food was that French food was all about the chef whereas Italian food was all about the ingredients. If this is true then if you wanted to open the best restaurant for your hotel, you needed both the best chefs and best ingredients. I suspect the French chefs were the ones of yelled the loudest!!
I got this from the interweb, I hope this helps!
