Lost Sounds consists of new generation Taiwanese musicians Yi-Wei Yang, Hsuan-Jung Huang and Sze-Ting Huang with the trio’s instruments zheng, pipa, liuqin and zhongruan. Name of the group originates from a certain type of “dotty sound” which the three instruments share that brings to mind works by Japanese artist Yayoi Kusama whose name, when read in Chinese (Míshēng) forms a homonym with Lost Sounds in Chinese. ‘Lost’ means trying to find a way to balance traditional instruments and all styles of music when exploring the limitless possibilities of sound.
After formed in January 2017, the unique Lost Sounds music pieces are composed by the members of the trio, or are rearrangements or tailor-made commissions from other composers in the hope of deeper experience, and to think in a new way of traditional instruments in the contemporary life.
In 2017, Lost Sounds was chosen as a part of Taipei Fringe Festival program to perform actively in the streets and in music events. Experimental nature of their performance received appraisal. In addition to performing in concerts, Lost Sounds have worked together for example with tea business, having performed in Taoyuan International Airport for international visitors who stopped for a tea and Taiwanese music.
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Lost Sounds (迷聲) – The story of Taipei City-Passenger
“Though healthiest cereal, unlike wheat or rye, oat is challenging, almost impossible to bake with.”
I remember my grandma, born in North Karelia, the easternmost part of Finland. She used to bless the sourdough by using her fingers to form a cross gently on the dough when baking. This small gesture has two meanings. One is to bless the dough and bread. Secondly, when the cross has disappeared, it was sign that the dough was risen or proofed enough, or as professionals may say, it has fermented enough to be baked. The practice is still very typical for that region.
My roots and half of my family have always been farmers; furthermore, as a kid and teenager I used to spend almost every summer with my cousin and work at his place in the countryside. Several years later, when I was studying baking and working as a baker, I found this magical ingredient or, as my teacher put it, the oat found me. Ever since, it all has been clear to me: using that know-how, I want to develop more novel and innovative oat bread – to bake the best oat bread.
But is baking oat bread art or just hard science? Either way, it is for our blessings, and I let you to decide it by yourself.