> First off, I recommend the film "Ghost World" to anyone on this list who
> hasn't seen it. It's definitely much more about record collectors than
> High Fidelity was and the characters are much more recognizable, more like
> people we might know or even people we might be.
>
> But I have a question about the great Hindi film clip that begins the
> film.
> I stayed for the credits. I'm pretty sure I got the correct name for the
> music. Mohammad Rafi? But I know I didn't get the name of the film that
> the clip came from. It was something like "Gunaam" but I think it's
> missing a syllable.
> Anyone know where this came from and if the music is available on some
> Bollywood compilation? I generally avoid these things but I think I'd
> like
> to have this music.
>
> AZ
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------------------------------
Date: Thu, 16 Aug 2001 12:02:14 +0200
From: Moritz R <tiki@netsurf.de>
Subject: Re: (exotica) New eXotica Releases Overview Update
Johan Dada Vis schrieb:
> * Ananda Shankar And His Orchestra: "2001"
> o LP, Shiva Sounds SS.004 reissue, Europe, 2001
>
> * Ananda Shankar: "Missing You"
> o LP, Shiva Sounds reissue, Europe?, 2001
> Shankar's beautiful tribute to his father, the great UDAY SHANKAR.
>
> * Ananda Shankar: "A Musical Discovery Of India"
> o LP, Shiva Sounds reissue, Europe?, 2001
>
> * Ananda Shankar: "Sa-re-ga-machan"
> o LP, Shiva Sounds reissue, Europe?, 2001
>
I had no idea, that Ananda Shankar has so many records out. I've never heard of or seen any of these. The only one I know - and own - is the one that's simply called "Ananda Shankar", a vinyl reissue. It's a great record. Are the others like it, I mean, less "serious" original Indian music spiced with a good deal of Pop?
BTW: I thought Ananda is the son of the recently deceased Ravi Shankar, of whom I found a nice record in a used record shop the other week, called "Ragas, Hameer & Gara". So who is Uday Shankar and what kind of music does/did he make?
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------------------------------
Date: Thu, 16 Aug 2001 12:04:27 +0100
From: Charles Moseley <charlesm@contentrepublic.com>
Subject: RE: (exotica) New eXotica Releases Overview Update
I know Anandar made a few records including the Indian publicity record A
Musical Discovery and a couple of others in the early eighties. I haven't
heard of the others. I know And His Music and Anandar Shankar.
I think he is a nephew of Ravi's. ie Uday is probably Ravi's Brother.
And from what I've heard nothing comes close to the amazing And His Music LP
- - the one on Reprise is pretty lame by comparison.
Charlie
Charles Moseley
Editor - C3 magazine
3 St Peters Street, London, N18JD
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Date: Thu, 16 Aug 2001 11:54:45 +0100
From: Michael Jemmeson <michael@moreover.com>
Subject: Re: (exotica) New eXotica Releases Overview Update
Moritz R wrote:
>
> I had no idea, that Ananda Shankar has so many records out. I've never heard of or seen any of these. The only one I know - and own - is the one that's simply called "Ananda Shankar", a vinyl reissue. It's a great record. Are the others like it, I mean, less "serious" original Indian music spiced with a good deal of Pop?
> BTW: I thought Ananda is the son of the recently deceased Ravi Shankar, of whom I found a nice record in a used record shop the other week, called "Ragas, Hameer & Gara". So who is Uday Shankar and what kind of music does/did he make?
The late (sadly) Ananda was Ravi's nephew, not son.
As always, the Wilds Scene has the info:
http://www.wildsscene.com/music/india_as.html
Looks like they've re-released most of the good stuff, with the
exception of "...and his music", which Blue Note UK (part of EMI) were
supposed to be re-releasing about 2 years ago, but never did as far as
I'm aware.
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Date: Thu, 16 Aug 2001 12:35:08 +0100
From: Charles Moseley <charlesm@contentrepublic.com>
Subject: RE: (exotica) New eXotica Releases Overview Update
Looks like they've re-released most of the good stuff, with the
exception of "...and his music", which Blue Note UK (part of EMI) were
supposed to be re-releasing about 2 years ago, but never did as far as
I'm aware.
That's been bootlegged recently but I never saw a copy - I think the boot
hails from France. My original copy sounds excellent but it's in terrible
condition so I need a better copy.
Charles Moseley
Editor - C3 magazine
3 St Peters Street, London, N18JD
Tel: +44 (0)20 7704 3313
Fax: +44 (0)20 7226 8586
ISDN: +44 (0)20 7359 6756
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------------------------------
Date: Thu, 16 Aug 2001 10:34:03 -0400
From: lousmith@pipeline.com
Subject: (exotica) strange brew: Micheladas
August 15, 2001
Mexican Micheladas: Pour Beer, Add Volcano and Drink
By TIM WEINER,NYTimes
Critic's Notebook: Just Add What?: Braving a Michelada (August 15, 2001)
Recipe: Michelada
Time: 5 minutes
1/2 lime, preferably a Key lime
Coarse salt
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco sauce
1 pinch black pepper
1 dash Maggi seasoning, optional
12 ounces beer, preferably a dark Mexican beer like Negra Modelo.
1. Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.
2. Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. Pour in beer, stir and serve, adding more beer as you sip.
Yield: 1 cocktail.
SAUCING THE SUDS A spicy beer-based cocktail, the michelada, is sweeping Mexico and moving north.
MEXICO CITY, Aug. 14 ù Life is full of deep mysteries. Who are we? Where do we come from? Where are we going? And why do millions of Mexicans drink micheladas?
Those kinds of questions lead into a labyrinth, and the michelada maze is a crazy one.
When I first came here a year ago, I noticed that people were ordering beer accompanied by a highball glass. The glass was rimmed with salt, filled with ice. At its base lay a weird primordial ooze. Combined with a lager like Sol or Pacifico, the mix took on a honeyed hue. With a dark beer, like Negra Modelo, it was the color of burnished mahogany. They called it a michelada (pronounced me-chel-LA-da), translated, more or less, as "my cold brewski."
Curiosity trumped reason. Reader, I ordered one.
I sipped, and was transported. The fine dark cerveza shimmered with hints of pepper and lime and spices. It tasted, strangely enough, a little like the best steak I had ever eaten. Clearly, it's not for everyone ù it's not even for every bar. El Nivel, one of Mexico City's oldest cantinas, won't mix a michelada. It simply lines up the makings along the bar with a whiff of do-it-yourself disdain.
And just what is in a michelada? In Mexico City, it consists of fresh lime juice, a trinity of Tabasco, Worcestershire and soy sauces, a pinch of black pepper and maybe (or maybe not) a dash of Maggi, the seasoning usually used for soups and stews. This mix makes up two or three fingers' worth of a tall glass. That glass needs ice in it. It needs beer. And it needs drinking. At least, I certainly think it does. It might sound like a hangover recipe, but to me it tastes like malted manna.
I set out to answer the big questions. When and where was the michelada born? And, for that matter, why? Experts were consulted: Diana Kennedy, the Mexican cooking authority. Ted Haigh, also known as Dr. Cocktail. Mary Going, a hot-sauce aficionada who uses the nom de Web FireGirl. And even a noted food-and-drink authority at an English- language broadsheet published in New York.
Nada. Complete blanks. Puzzled silence. Red-herring references to "red beer," the lager-and-tomato juice concoction served on the Great Plains from northern Texas to southern Saskatchewan. No answers, but no surprise: no one knows where the martini was born, for that matter.
Deeper investigation was demanded.
First the lime, the salt and the beer. Together those three form a wispy version of the michelada, sometimes called a chelada in these parts, and often served in Mexican beach resorts. It's refreshing and piquant, to be sure. Mexican limes are what people in the United States call Key limes ù sharper, more limey than the standard supermarket citrus. But the plain old chelada is in principle not so different from something you might find in Europe ù a shandy in England, a panache in France, a Radler in Germany ù basically, lager and lemonade. Weak beer indeed.
"When I went to college in Guadalajara in the late 60's, everybody drank Tecate beer with lime and salt," said Zarela Martinez, who serves micheladas at her Manhattan restaurants, Zarela and Danz≤n. Inquiries at the Tecate brewery proved to be old beer: stale, flat and unprofitable. Jorge Juraidini Rumilla, director of institutional relations at Cervecerφa Cuauhtemoc Moctezuma, which makes Tecate, could only trace the michelada back to a 15-year-old sales gimmick, when Tecate was sold with a slice of lime and salt. He had no theory for the present state of the michelada's spiciness, saying the drink "just got more and more sophisticated."
Ms. Martinez's thoughts ran deeper: "I think the origins go way, way back. Since pre-Hispanic times, Mexicans have a tradition of drinking foamy, frothy beverages. You can see them in the Mayan Codex."
So people in Mexico were drinking home-brew in their pyramids back when Europeans were living in mud huts and scrounging for roots and berries. German brewers began to make lager sometime around 1420, but the Aztecs, Incas and Maya were brewing beer, or something like it, for many centuries before the conquistadors took Mexico City in 1521.
Giving the Germans their due, they brought beer as we know it to Mexico, establishing the first breweries here nearly 150 years ago.
As for the rest of the recipe, soy sauce came to Mexico no later than the early 17th century, on Spanish ships built by the Chinese. Worcestershire sauce was born in 1835, when a certain Lord Sandys from the county of Worcestershire, England, asked two chemists, John Lea and William Perrins, to replicate a condiment he had tasted in India. A shipment reached New Orleans no later than 1848. Twenty years later, in 1868, a genius named Edmund McIlhenny invented Tabasco sauce in New Iberia, La. The peppers come from the state of Tabasco, which lies almost due south of New Orleans across the Gulf of Mexico.
And here the sauce thickens.
A. J. Liebling once observed that the Louisiana coast was really the western littoral of the Mediterranean, a place where deep currents of great food flowed together in a savory gumbo. All the active ingredients of the michelada ù the beer, the lime, the salt, the peppers, the fundamental sauces ù were for sale on the Gulf of Mexico by the 1870's. Ships then shuttled from New Orleans to Mexican ports like Tampico and Veracruz.
Was the michelada a 19th-century creation of thirsty sailors? Parched oil-field roughnecks? A lost relic, recently unearthed by chance, like the frescoes uncovered by the construction of the Roman subway?
At the oldest cantinas in the heart of Mexico City ù El Nivel, El Gallo de Oro and La Opera, gilded jewels of the 1870's ù a tenuous theory emerged among the oldest and wisest of the bartenders, who chronicle the passage of powermongers and philosophers like sportswriters covering palookas.
"Lime and salt ù that's primordial," said Vicente Cruz, 26 years behind the bar at the Gallo de Oro. "The rest of the ingredients have emerged within the past 10 years, and from where, and why, God knows."
But at El Nivel, they thought they knew.
In Veracruz, the port city that has been shipping and receiving goods across the gulf for ages, the oilmen drink a cocktail called a Petrolero ù which is, more or less, a michelada with tequila instead of beer. "So that's that," said Manuel Zapata, a barman at El Nivel for 21 years. "It showed up only in the last few years, but it's a migrant from Veracruz."
Interesting, if true. The questions of who and why remain.
Charles Davis, president of Habagallo Foods, in McAllen, Tex. (www.habagallo.com), aims to become Mr. Michelada. He says he is the only man in the United States marketing michelada mix: Worcestershire sauce, lime juice, tomato juice, celery salt, pepper and a dash of habanero pepper, $3.99 for a 32-ounce jug. But he says the michelada is only beginning to cross the border. "If I go further north than San Antonio, people don't know what I'm talking about," he said. "They serve micheladas in Houston, but not in Dallas."
At the Border Grill in Santa Monica, Calif., "the only people who order the drink are people who are either from Mexico City or who have recently visited there," said Carollyn Bartosh, the restaurant's marketing director. "Our kitchen staff is more familiar with the drink than the bartenders or servers."
This will change, and soon. Why? One of the most interesting things happening in the United States today is the imperceptible but inexorable erosion of its southern border. The michelada's origins may be murky, but mark this: The American tongue has an appetite for Mexican tastes. This taste is good, this taste is strong, and this taste is heading north.
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------------------------------
Date: Thu, 16 Aug 2001 11:18:49 -0500
From: Matt Marchese <mjmarch@charter.net>
Subject: (exotica) Things I learned in Spain
Well, I'm back from 2 weeks of vacation in Spain. Unfortunately, none of
my planned forays to Exotica bars panned out due to extraneous
circumstances, although I did come very close to to going to Hula Hula.
We spent a night in Blanes which is very close to Lloret de Mar where
Hula Hula is located. However we decided against going after discovering
that it would cost us 3200 pesetas for the 3 km taxi ride from Blanes to
Lloret. Our only other option was to ride the little choo-choo train
that shuttles tourists from the campgrounds to downtown and we didn't
feel that having the opportunity to drink a Suffering Bastard from a
cool mug was worth enduring a tram ride with 100 sweaty French tourists
wearing banana hammocks and buttfloss bathing suits. Besides, who needs
an umbrella drink when you can drink Sangria made with Cava?
I did have a chance to drink some Absinthe in Barcelona. All I can say
is that it's no wonder Rimbaud wrote such depressing poetry if he had to
suffer through the kind of hangover that it induced in me.
I also scored a couple of comp CDs of Spanish Ye Ye in the Corto Ingles
department store. Apparently Franco was unable to completely surpress
all youthful musical expression.
Finally, I thought I'd share a few cultural observations:
1) Breast-shaped cheese (Tetillas Gallegos) is available in most
supermarkets.
2) Those little muffins called Magdalenas make terrific faux nipples
while entertaining the rest of the sailboat crew during breakfast.
Magdelenas are now available in "Esponjoso" and "Mas Esponjoso"
varieties. I prefer Mas Esponjoso for their extra sensitivity.
3) "Pet" translates as "fart" in Catalan, thus rendering the name "Pet
Shop Boys" unbearably hilarious after your third or fourth can of
Estrella Damm beer.
4) The phrase "shut up and drink your Damm beer" becomes unbearably
hilarious after drinking your third or fourth can of the same.
5) When the Galactic Federation is formed, Catalan will become the
official language of the known universe, at least this is what most
Catalunyans believe.
6) Those little Speedo bathing suits ubiquitously worn by overweight
French and German tourists are colloquially known as "Phareheuvos" (ball
lighthouses) or "Lucepollas" (cock lights).
7) A genetically selective version of the Bubonic Plague needs to be
developed to rid the Costa Brava of all overweight tourists wearing
Speedos.
8) When the Temple Expiatori de la Sangrada Familia collapses due to
shoddy workmanship, a significant portion of the victims pulled from the
rubble will smell bad and be wearing no underwear.
9) In Spain, it is possible to be a licensed yacht skipper, private
pilot, professional diver, Viagra sales representative, and successfully
juggle 6 supermodel girlfriends simultaneously without ill effects.
10) Six or seven tall glasses of 7-year old Cuban rum with lemonade
seriously impairs one's ability to ride on the back of a Vespa Piaggio
while driving through the streets of Madrid at 4am going 140kph.
- --
Matt
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------------------------------
Date: Thu, 16 Aug 2001 12:04:48 -0500
From: "Indy Rutks" <rutks002@tc.umn.edu>
Subject: Re: (exotica) Things I learned in Spain
Matt Marchese wrote:
> 10) Six or seven tall glasses of 7-year old Cuban rum with lemonade
> seriously impairs one's ability to ride on the back of a Vespa Piaggio
> while driving through the streets of Madrid at 4am going 140kph.
Why doesn't PBS' Rick Steves ever cover this kind of pertinent info?
Thanks for the travelogue!!
- -Indy
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Date: Thu, 16 Aug 2001 13:02:21 -0400
From: Will Straw <wstraw@po-box.mcgill.ca>
Subject: (exotica) Syracuse
For reasons difficult to explain -- well, ok, a friend of mine was there
and found an antique store that has a desk with a drawer with some 1950s
magazines for sale inside -- Johanne and I are heading off to Syracuse for
a little road trip this weekend.
Anything in the area I should know about -- bars, motels, record stores?
Will
Will Straw
Associate Professor and Acting Chair,
Department of Art History and Communications Studies
McGill University
853 Sherbrooke Street W.
Montreal, QC H3A 2T6
Canada
Phone: (514) 398 7667 Fax: (514) 398 7247
Co-Investigator, Culture of Cities Project,
http://www.yorku.ca/culture_of_cities/
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------------------------------
Date: Thu, 16 Aug 2001 18:18:36 +0100
From: Charles Moseley <charlesm@contentrepublic.com>
Subject: (exotica) West Hampstead Hell
I have just been to three charity shops in West Hampstead, London's gently
aged and posh northern village. Never in my life have I seen so many James
Last and Bert Kaempfert records in one place (alright three places)!
I reckon there were at least 50 different James Last LPs. Including some of
a set of eight - 1 GoGo, 2 Beat, 8 Waltz, etc., box sets, doubles, specials,
best-ofs, a tribute LP, medley LPs, etc etc. I was almost sick in the shop!
Aaaaaagggghhhh!
Charlie
Charles Moseley
Editor - C3 magazine
3 St Peters Street, London, N1 8JD
Tel: +44 (0)20 7704 3313
Fax: +44 (0)20 7226 8586
ISDN: +44 (0)20 7359 6756
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Date: Thu, 16 Aug 2001 16:11:51 -0400
From: bump@defectiverecords.com (Bump Stadelman)
Subject: (exotica) records to trade
hi y'all
just wanna drop a line to ya before i sell these records.
looking to trade something for...
Morricone 2000 - Dagored
The Third Millenium Vol 1- Studio Uno 60's70's Italian Easy Beat/Sndtrk stuff
TORRANCE, Calif. (AP) -- Psychiatrist Oscar Janiger, an early advocate of psychedelic drugs who was credited with turning on Cary Grant and numerous other celebrities to LSD, died Tuesday of kidney and heart failure. Janiger was 83.
Between 1954 and 1962, ``Oz,'' as he was known to friends, administered almost 3,000 doses of LSD to 1,000 volunteers. Among them were Grant, fellow actors Jack Nicholson and Rita Moreno, author Aldous Huxley and musician Andre Previn.
Janiger bought the drug, then legal, from Swiss pharmaceutical manufacturer Sandoz Laboratories and administered it at his Los Angeles office.
Although his work predated that of LSD guru Timothy Leary, he never gained widespread recognition for it.
Janiger, who took the drug 13 times himself, said he was interested in LSD's link to creativity and what he called the ability to access a state of crazy consciousness without losing control of one's surroundings.
In 1986, he formed the Albert Hofmann Foundation for psychedelic research, named after the chemist who first synthesized the drug.
He had abandoned his own LSD studies in 1962, however, after the federal government began investigating researchers. The drug was outlawed in the United States in 1966.
Born in New York City, Janiger, who was a cousin of poet Allen Ginsburg, moved to Los Angeles in 1950, setting up a private practice and later teaching at the University of California, Irvine.
While an associate professor of psychiatry at Irvine, he studied the connection between hormones and premenstrual depression in women.
Most recently, he was involved with a group studying dolphins in their natural environment.
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Date: Fri, 17 Aug 2001 11:00:46 -0400
From: "m.ace" <mace@ookworld.com>
Subject: (exotica) Thunderbird 6 airing
The second Thunderbirds feature film, "Thunderbird 6" is listed on TCM,
Sunday morning at 8:00am (eastern).
m.ace mace@ookworld.com
http://ookworld.com
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Date: Fri, 17 Aug 2001 12:22:03 -0400
From: itsvern@attglobal.net
Subject: (exotica) Hawaiian Documentary
The following is excerpted from an interview with 'Ghost World' director
Terry Zligoff that appeared on the Film Threat web-site. Let's hope
that he does find the resources to finish this project.
" I have a documentary thatÆs all shot. I shot it six years ago. But I
donÆt have the time or the money to finish it, but IÆd like to finish it
some day. ItÆs about Hawaiian music. ItÆs a completely uncommercial film
about this obscure Hawaiian steel guitar player who made eight records
with his family in 1929. The whole movie traces the decline of his music
to the fact that he had to keep pleasing audiences. He had to keep being
more commercial by adding gimmicks and acrobatics into his act. He
couldnÆt play this heartfelt music that he loved. He had to keep
pleasing the audience until finally in 1975 you see him playing in
leather bell-bottoms in a stage in Las Vegas. "
Vern
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Date: Fri, 17 Aug 2001 15:20:18 -0400
From: alan zweig <azed@pathcom.com>
Subject: Re: (exotica) Syracuse
At 01:02 PM 8/16/01 -0400, Will Straw wrote:
>
>For reasons difficult to explain -- well, ok, a friend of mine was there
>and found an antique store that has a desk with a drawer with some 1950s
>magazines for sale inside -- Johanne and I are heading off to Syracuse for
>a little road trip this weekend.
>Anything in the area I should know about -- bars, motels, record stores?
I'm pretty sure there's a legendary record store in Syracuse. It's mostly
renowned by jazz collectors but you have to assume it would have more than
jazz there. Perhaps you could find me a copy of that Mood Mosaic record I
covet so much.
AZ
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