
Our World Music class this semester includes a presentation by each student about a topic of choice. Here, Eli discusses the details of Tuvan throat singing. LynnAnne presented the polyphonic vocal music of Corsica, a type of singing related to Gregorian chant that has been preserved on this isolated mountainous island.

"Close your eyes and open your mouth!"

Some people appeared in some quite unusual costumes for dart-skiing. Maybe they wanted to conceal their identity?

Then there were the more-or-less normal people.

Everyone threw darts at the same board.
Greetings from Finland!
Judging from the feedback from the last Finmail about sledding, way too many of you out there think that our lives are all fun and play. Actually, a lot of the time it is just play, and play, and play. We actually do have academic class obligations, but up until now we figured that other non-academic aspects of our experience would generally be more interesting. So now you're in for it: we're going to tell you about music theory. Run...hide:) Additionally, we will lighten the message by sharing some of our unusual extracurricular experiences related to Easter.
We have had music theory class almost every school-week since we started in September. The idea of music theory for many people seems very theoretical and mysterious. But here, when applied to folk music, it seems much more accessible. One of the main topics is what musicians commonly call "church" modes. The easiest way to think about modes is to think of the white keys on the piano. In a "normal" C-scale, you play the white keys, starting on C. The modal scales use the same white keys, but the scale starts on a different note. For example, if you start on "D" and play a scale on the white keys, you play a Dorian scale. The Dorian mode is the most common mode in Nordic folk music; Scarborough Fair (though not nordic), is a relatively popular example of a tune in the Dorian mode. The "feel" of this mode could be described as "melancholy, but with a silver lining." This might explain why the Dorian mode is so popular in Scandinavia, where people annually experience pronounced periods of both darkness and light. The other modes used in folk music are Phrygian (starting on E), Lydian (starting on F), Mixolydian (starting on G), and Aeolian or natural minor (starting on A). We have also learned about some special minor scales: harmonic minor, melodic minor, and gypsy minor.
There is an individual mode corresponding to each of the seven individual white keys (CDEFGAB). Some of them basically sound major and some minor. In regards to composing and arranging music, the use of modes opens up a relatively alternative, yet systematic way of constructing both melody and harmony. For those who have previous theory training, the modal harmonic alternatives mainly involve "dominant" chord alternatives (minor "V" or replacing an inherently diminished "V" with major "VII") and "dominant preparation" chord alternatives (unconventional dominant preparation progressions). We find the modal fiddle tunes of western Swedish-speaking Finland to be particuarly interesting, as they often cleverly blend two to three different modes into one tune. One particularly gifted late 19th-century Finnish-Swedish composer of fiddle tunes was Johan Taklax.
Our other classes are: Finnish Folk Music History, Modern Finnish Folk Music, World Music, Folk Singing, Folk Dance, Kantele History, Improvisation, Studio Equipment and Recording, and Work Life for the Musician. Each student also has a private lesson each week (Eli on violin and LynnAnne on kantele this semester). One characteristic of Finnish folk music today is that musicians draw inspiration from many sources, not exclusively Finnish ones. The material many of our classes (folk song and folk dance especially) includes music from other Finno-Ugric areas such as Estonia and Hungary, and other Nordic countries, mainly Sweden and Norway.
All that studying makes us hungry! When last we wrote, we were enjoying the sweet buns called laskiaispulla. A different food is eaten in Finland during Lent, and we have to say it is not nearly so tasty, but oh, so Finnish. Before Easter, our classmates were very eager to have us taste mämmi. "It's very traditional," they told us. "You should try it," they insisted. Curiosity got the better of our suspicions, and we agreed to meet our classmate Maarit at her place for mämmi tasting. Mämmi is made out of rye meal that is fermented with malt and baked. In traditional times, it was valued as a very nutritious food eaten during Lent (when animal products were forbidden). Mämmi takes little effort to prepare, so it was also commonly eaten on Good Friday when no cooking was to be done. Maarit took a rectangular box from her refrigerator. When she opened it, we got our first glimpse of the dark brown, nearly black, paste. Mämmi is about the consistency of chunky peanut butter, and Maarit, with a certain sadistic flourish, used a spoon to transfer the dark fiber to our bowls. "Mmm, this will be good," she assured us. She also offered us cream and sugar, which is how mämmi is usually eaten in Finland today. In the several days following our first taste of mämmi, a quick poll among our circle of friends and acquaintances in Finland revealed that most of them like mämmi, and most of them agree that it is probably an acquired taste. Oh, and we did like mämmi enough to get our own, and we definitely value its taste as a part of our cultural experience. We put lingonberries in the mixture, much to the horror of those Finns we told about it. We still don't know why this was objectionable -- it made the dish quite palatable. Has anyone heard of this food before? If anyone wants to know more, Wikipedia comes through again with some interesting historical details:
http://en.wikipedia.org/wiki/M%C3%A4mmiOne chef in the Helsinki area has collected about 50 recipes featuring mämmi, many of his own invention. Tunisian-born Ahmed Ladarsi, former chef at the Italian embassy in Helsinki, founded the Finnish Mämmi Society a few years ago. His book, titled appropriately, Mämmi, was published in February of this year (in Finnish). How about mämmi pizza, anyone?
We have been doing more than eating and studying. On the day before Easter, we participated in a traditional local fest. "Tikkahiihta" translates to something like "dart-ski." We had heard about dart-skiing from our teacher, who conveniently went out of town for the weekend. The event is a competition, but it is not a test of speed, and not really of skill. The dart-ski course consists of a 1.5km groomed ski loop and a dart board. Each participant skis the loop and then throws 5 darts at the board, completing the cycle three times. An alternative walking loop is available for those who don't prefer to ski. Competitors start individually, at 30-second intervals. Before the start, each competitor has to declare how many minutes it will take him to complete the event. (One's estimate should allow time to spend in line to throw darts.) Timepieces are not allowed. The person who finishes closest to his or her declared time is the winner (a good dart score can be used as a tie-breaker, or a deciding factor if two individuals have the same timing). All the other prizes are awarded as door prizes (by lottery). This annual event is organized by the local "Pelimanni" restaurant / bar, and at 1:30 in the afternoon, we were in the minority because we hadn't yet had a sip of alcohol. We were actually casually admonished for not "doping" sufficiently when we first arrived. A few of the participants fell down before they had skied 100 yards. Several participants came clad in costume, and it seemed like a lot of local residents save their oldest, rattiest pair of skis just for this event every year. Before the event we saw one competitor smoking and waxing his skis by dripping candle wax on them from a lit candle. Then he used a caulk gun and smeared them with a bead of silicone. (Don't get any ideas, Wintergreen people!) The authorities turn a blind eye to this fairly harmless revelry, and we thought it was great fun. LynnAnne finished 4 minutes slower than she said she would, and Eli turned in a stellar performance, only 35 seconds off of his stated time of 50 minutes. We spent the rest of the afternoon socializing with the sound engineer we will work with during a recording session in a few weeks.
We hope each of you had a restful Easter holiday. Now we have to get back to composing a schottische in the Phrygian mode!
Take care and have fun!
LynnAnne and Eli