The Camerata creative group of Jacopo Corsi (patron), Ottavio Rinuccini (poet), and Jacopo Peri (composer and singer) created Dafne—the first opera—in 1598 in Florence, Italy. Rinuccini and Peri had the opportunity to create something bigger for the wedding festivities for Maria de’ Medici and Henri IV of France in October 1600.
This would turn out to be L’Euridice, the first surviving opera. Based on the myth of Orpheus, it tells the story of the death of the demi-god singer’s wife Euridice on their wedding day, and his journey to the underworld of Hades to try and get her back. Unlike the actual Greek myth, the opera has a lieto fine—a happy ending—and Orpheus returns with Euridice, extolling the powers of music.
Peri seems to have been a slow composer, and another Camerata musician—Giulio Caccini—joined Peri and Rinuccini to write part of the music of the opera, so the first performance of L’Euridice on October 6, 1600 was a co-composed score. Caccini, who was a much faster composer than Peri, and went on to set Rinuccini’s entire text, and published the score of his version of L’Euridice in December of 1600. Peri would publish his setting in February of 1601..
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Then write a short 500-word comparison of the settings by the two composers of Rinuccini’s text. Some questions you might consider are:
Compare Peri’s and Caccini’s conception of this wedding song: how are they similar, and how are they different?
How do they differ in instrumentation?
How do they differ in form?
How do they differ in key and meter?
Finally, which one do you like better—and why?
effect on AOA of UF cheese. Khalifa and Wahdan7, reported that the addition of dehydrated cranberry fruit extract improved cheeses stability for oxidation. Cranberry fruit extract (containing phenolic compounds) has the ability to act as an antioxidant7. Khalifa and Wahdan7, also reported that cheese samples containing dehydrated cranberry fruit extract had lower acid value, lower proteolysis and lower lipolysis than control. These effects could be due to lower total viable counts, moisture content and titratable acidity7. Fortified samples had lower lipolysis than control sample (Tables 8 and 9). Lipolysis increased in all samples during storage. However, increasing of lipolysis in fortified cheeses was less than control sample. Heating process that was applied to fortified cheeses, and also asparagus and tomato powders have a negative effect on lipolysis. Driessen23 reported that the thermization of milk (63 °C, 20 s) as well as the cooking of Emmental curd grains (51 °C for 20 min) inactivates the lipase enzymes. The main agents responsible for lipolysis of aged cheese are the intracellular bacterial lipases of cheese fat. Thermoduric bacterial lipases which survive during pasteurization are responsible for increasing of free fatty acid in cheese23. Soluble nitrogen at pH 4.6 (SN) was used as an index of storage, includes peptides of medium to small molecular weight, proteoso peptones, whey proteins and free amino acids. These nitrogen compounds are the main results of rennet and plasmin proteolytic activity and/or microorganism peptidases31. Levels of SN of control samples did not significantly (P > 0.05) increase during storage (Tables 10 and 11). However, SN of fortified samples significantly increased (P < 0.05) during storage, which indicates that asparagus and tomato powders increased the proteolysis during storage.>GET ANSWER