Beauty can only be determined in relationship to other notes. See ya!
The post is not pointless at all, and in fact is a veiled attempt to get at one of the biggestcontroversies about sound production that exists.
Given a single attempt and the physics involved with the instrument it would be possible for anyone in the world to produce the better tone by fluke.
m1469Thanks for thoughtful post. You got the point, i.e., that I was attempting to broach the topic in a seemingly preposterous way to prove my point. Had I gotten some intelligent discussion such as yours, the answer to the proposition I posed is -- and let's keep this our little secret -- that neither Lang or Mo made the "most beautiful sound in the world" since the pianist only has control over two elements of "tone" which are: the speed of the hammer into the string and the duration of the sound (up to a point until it will eventually die).
So, in terms of the "quality of sound", the pianist is largely expendable in that he's something of a "Johnny One Note" (not unlike Lang and Mo playing their Middle C) since all he can do is control the speed of the hammer into the string. Once a person accepts this fact, then one can move on to what is necessary to produce sound and what's not, and that most amateur pianists do a LOT that is not only not necessary, but which prevents them from developing an excellent technique and consistent sound. Even though this is provable and has been proven numerous times, I'm quite certain many will argue about this talking about so-in-so's "tone" being so "deeply soulful" or "warm and red" when they're really talking about the technician and not the piano player. And so, if all the pianist can do is control the speed with which the hammer goes into the string, or to put it another way, the speed of the piano key in its 3/8ths of an inch or so descent toward the key bed... what, exactly is the best way to produce this result. A hint is that the one thing all professional pianists have in common -- regardless of whatever else they do -- is their economy of motion. Another hint is that it takes only 50 grams of pressure to depress the key of a well regulated grand piano. So why all the flailing, grimacing, and pounding?With just a few more bits of information, one would have enough information to develop a professional technique with enough time, curiosity, study and work.
Topic removed due to lack of curiosity, imagination and presumably intelligence on part of responders.
You've already demonstrated your ability to pontificate [...] and dismissive imperiousness.