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Archive for the ‘Mary Miley Theobald’ Category

Mary Miley Theobald–“Putting the Red in Recoats” (Colonial Williamsburg, Summer 2012)

Posted in 18th Century, Colonial Williamsburg, Essays, Field Recordings, Field Recordings, Food, History, Mary Miley Theobald, Metric, NPR/PRI/PBS, Pirates, Yuck! on August 19, 2012| Leave a Comment »

SOUNDTRACK: METRIC-“Synthetica” (Field Recordings, June 20, 2012).

After playing the Sasquatch festival, Emily Haines and James Shaw of Metric went behind the stadium and played a beautiful acoustic rendition of the title song from their latest album.  This Field Recording [Metric In A Non-Synthetic Situation] is just so wide open as to be inconceivable–especially since they’d just played a festival.

Metric make beautiful music which is rocking and usually full of all manner of electronic noises.  To hear Haines’ voice stripped from any effects shows just what a great and interesting voice she has.   It’s always nice to hear the song underneath the song.  This is a great version of the song.  Watch it here.

[READ: July 25, 2012] “Putting the Red in Redcoats”

Have you ever thought about how the redcoats’ coats became red?  No, me either.  Well, amazingly, it came from the Cochineal, the same bug that is still used today to color foods.

Cochineal bugs are pretty bizarre.  The female lives her entire life on a prickly pear cactus.  When she hatches, she clamps onto the prickly pear and starts feeding.  She grows to the size of a head of a pin. but never leaves the spot.  The male flies around, but only lives for a week.  The female lays eggs and the babies continue the process.

Although she is immobile, she is also armed with carminic acid, which predators don’t like.  Carminic acid is a vibrant red colorant.  Aztecs first mined this amazing color, which naturally impressed Spanish conquistadores who wanted to take it for themselves.  And they made a lot of money selling it to Europe.  But the Spanish never told anyone that the color came from bugs–they kept the secret for themselves.

Of course pirates and privateers would often hijack ships (one score captured 27 tons of cochineal!). (more…)

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Mary Miley Theobald–“A Cup of Hot Chocolate, S’good for What Ails Ya” (Colonial Williamsburg: The Journal of the Colonial Williamsburg Foundation, Winter 2012)

Posted in 18th Century, 19th Century, Colonial Williamsburg, Essays, History, Mary Miley Theobald, Quasi, The 3Ds on April 3, 2012| 4 Comments »

SOUNDTRACK: QUASI-“Beautiful Things” from Score! 20 Years of Merge Records: The Covers (2009).

I’ve had this CD for a pretty long time just waiting for me to devote some time to listening to it.  The collection is a compilation of non-Merge label bands covers songs by Merge bands.

Quasi was a great band (I guess they are still together, so they are a great band).  I have their records from around the turn of the century (I love writing that!).  Sam Coombs and the wonderful Janet Weiss comprise the band (there’s a bassist, Joanna Bolme, added in 2007). And they sing wonderful, political alt-pop.

This is a cover of a song by the New Zealand band The 3Ds.  I don’t know the original (although I do know (and like) a few songs by them–mostly from the Topless Women Talk about Their Lives soundtrack.  This version has heavy keyboard prominence, but he sweet verses (sung largely by Janet with Tom doing backing vocals) are interspersed with some cool buzzy guitar solos.

  I just found the original online, and the cover is pretty accurate–although the Quasi version is a bit more dynamic.  Nevertheless, it makes me want to listen to The 3Ds a bit more.

[READ: March 15, 2012] “A Cup of Hot Chocolate, S’good for What Ails Ya”

Have you ever wanted to read about the history of hot chocolate?  No, of course not.  No one has.  And yet, when I started flipping through this article, Theobald introduced plenty of ideas that I found not only interesting but compelling.

Theobald explains how the Aztecs called this (at the time) very hearty, spicy and bitter) drink cacahuatl.  The Aztecs got the drink from the Mayans, who got it from the Olmecs.  The first Europeans to try this drink loathed it (one even called it a drink for pigs).

It was the conquistadors who mixed cacahuatl with sugar to make what we now know as chocolate.  Chocolate was a luxury back then–time consuming and difficult to make.

The Spaniards found the drink very hearty–hearty enough to be considered a meal.  This put Catholics in a tizzy about the state of the item.  They feared that if it was food it could not be consumed on fast days–it was ultimately deemed a drink.  The drink made its way through Europe and into England.  The first known English recipe called for sugar, long red pepper, cloves, aniseed, almonds, nuts, orange flower water and cacao. (more…)

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