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But what puts the roof over your head is a a result of that construct is it not? Hell, you made it very clear that you liken sampling to live instrumentation to a frozen vs fresh dilemma.and on that note, I don't entirely disagree.īut I do agree that music is people driven. Maybe you liken using a drum kit as opposed to designing chops from breaks.as fresh vs frozen. But I wasn't exactly debating that was I? Lol. Because I recognize the significance between cooking with fresh ingredients and frozen ones. The music industry is consumer-driven, but then, the music industry as we know (knew) it has been dying a slow death the past couple years, hasn't it? Music predates the "industry", and it will outlast it.Īnd if the people posting here are really making music solely for some imagined fan base (which, I'm sorry, but that whole concept just cracks me up), I'd argue that they're doin' it wrong, for the wrong reasons.You kind of strawmanned me. There's nothing inherently wrong with using prepackaged sounds, but I'll tell ya what: getting back to your food metaphor, as a foodie, I have a LOT more respect for my local chefs using fresh ingredients in original recipes.Īnd as it happens, many of my personal favorites actually do grow their own.Īs for the idea of music being consumer-driven: you are wrong. The same can be said for you as a beatmaker. I would argue that those millions of McDonald's fans have poor taste in cheeseburgers (or, at the very least, are susceptible to marketing, hype, and the temptation of inexpensive, readily-available, salty, and high-fat garbage that damages the ecosystem and ruins people's health). McDonald's is a highly successful business with a lot of fans. If you want to prepare music the same way McDonald's prepares cheeseburgers - using frozen patties made from shitty ingredients, assembled generically and with little care to be consumed by the masses - that's your prerogative.
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(and in Emeril's case, because he performs well on television, but I digress) A chef is a superstar because tastemakers, critics, other chefs and restauranteurs, and customers with sophisticated palettes - in other words, discerning people who care about these sorts of things - elevated him to such heights. Now, not everyone may be able to taste the difference, but then, a chef is not a superstar because everyone likes his food.
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Emeril Lagasse is arguably not a pure artist when he uses pre-packaged, frozen products that simply need to be re-heated.