Vale Tristram Cary, 1925-2008

Photograph of Tristram Cary

The godfather of British electronic music, composer Tristram Ogilvie Cary OAM, died on 24 April 2008. He was aged 82.

Cary’s story is told in his Wikipedia profile and the Times Online obituary. If anyone outside the “serious music” world knows him, it’s usually for writing the soundtracks for early Doctor Who episodes and films (which he hated talking about), or the Hammer Horror movies Quatermass and the Pit (1967) and Blood from the Mummy’s Tomb (1971).

However Cary was also a pioneer of music synthesisers. Trained as a radar technician in WWII, he co-founded Electronic Music Studios (EMS), which created the first portable synthesiser, the VCS 3.

I worked briefly with Cary one summer as a programmer. He was director of the electronic music studio at the Elder Conservatorium of Music in Adelaide. I wrote a digital filter in PL/1 (!) for what I think was the Synclavier synthesiser — though it may have been something else, because as a hardware hacker Cary was well wicked. In his studio, it was difficult to see where one machine ended and the next began, they were so cross-linked.

I remember he was particularly fascinated with the sounds of bells, which then were starting to become achievable through digital synthesis. It was the first time I’ve ever found my applied mathematics knowledge of Fourier Transforms to be even remotely useful.

If you enjoy any kind of electronic music, you should take an hour of your day to learn more about Tristram Cary. He made your world.

[Footnote: I found out about Tristram Cary’s death from a most unusual source: the end credits to Shaun Micaleff’s program Newstopia. The more I discover about you, Shaun, the more I think my initial assessment of you as an arsehole was a mistake.]

Wooden Anniversary

4 photographs of Trinn Suwannapha. In 3 of them he is drinking. In one he looks exhausted.

Today ’Pong and I celebrate 7 years together. As these photographs show, he’s found his own way of coping.

I haven’t been writing here for all that time, but the posts tagged Trinn Suwannapha will give you an interesting if unrepresentative overview.

And now, since I was inside all day yesterday staying warm fighting a cold, where the hell can I find a suitable wooden gift before he wakes up? I guess there’s always that broken chair leg in the cellar…

Pom rak kun maak krub, Khun ’Pong! ขอโทษน่ะครับ! ขอให้โชคดครับี ห้องน้ำอยู่ที่ไหนน่ะครับ?

Social networks: the Nuclear Option

Photograph of a feral goldfish

I’d planned to write something else today, but if I don’t mention this article now then I’ll appear way out of touch. Mark Pesce has just posted another magnificent essay: The Nuclear Option.

It’s a commentary on how Twitter and similar tools which help us create instantaneously-connected global social networks are changing the world. Entertainingly written too, as always — and not just because he mentions me.

I won’t quote it. Just read it. Then make a cup of tea, read it again, and stare out of the window for a while.

Music industry internetz FAIL

Ah, the music industry really doesn’t grok teh intenetz. Music Industry Piracy Investigations (MIPI), who coordinated the Australian Music In Tune propaganda flick I mentioned on the weekend, didn’t know their website was offline until phoned them. Meanwhile I’ve written a piece on this for Crikey, to appear a couple hours from now. [Update 1.20pm: It’s being held over until tomorrow. Apparently Crikey found something more important than me.]

ผัดพริกแกงจิงโจ้อร่อยมากๆ!

Photographs of kangaroo red curry stir-fry being prepared in a wok and served on a plate

Or, as we say in English, “Kangaroo red curry stir-fry is very yummy!” And it is. Kangaroo goes so well with curry you’d almost think they were Thai beasts to begin with.

The Marrickville Organic Food Market provided both the kangaroo rump and most of the vegetables this morning — snow peas, capsicum, Swiss brown mushrooms and green pepper.

The Chinese greengrocer told us that kangaroo meat smells too strongly. She feeds it to her dogs. She has no idea what she’s missing. Still, her fresh vegetables are one of the bonuses of the Markets, as are the fresh steamed dumplings from Chinese Dim Sum King. The King will do your catering, too: chinese_dim_sum@hotmail.com or 0411 456 750.

Now I’m wondering whether I should get ’Pong to write up the recipe. Maybe it should stay our secret.