Terje Rypdal

Terje Rypdal (born 23 August 1947) is a Norwegian guitarist and composer. Most of his music has been released on albums of the German record label ECM. Rypdal has collaborated both as a guitarist and as a composer with other ECM artists such as Ketil Bjørnstad and David Darling. Over the years, he has been an important member in the Norwegian jazz community, and has also given show concerts with guitarists Ronni Le Tekrø and Mads Eriksen as "N3".

Career

Fypdal was born in Oslo, the son of a composer and orchestra leader. He studied classical piano and trumpet as a child, and then taught himself to play guitar as he entered his teens. Starting out as a Hank Marvin-influenced rock guitarist with The Vanguards, Rypdal turned towards jazz in 1968 and joined Jan Garbarek's group and later George Russell's sextet and orchestra. An important step towards international attention was his participation in the free jazz festival in Baden-Baden, Germany, in 1969, where he was part of a band led by Lester Bowie. During his musical studies at Oslo university and conservatory, he led the orchestra of the Norwegian version of the musical Hair. He has often been recorded on the ECM record label, both jazz-oriented material and classical compositions (some of which do not feature Rypdal's guitar).

Terje Rypdal (album)

Terje Rypdal is the second album by Norwegian jazz guitarist Terje Rypdal recorded in 1971 and released on the ECM label.

Reception

The Allmusic review awarded the album 3 stars.

Track listing

Personnel

References

Pâté

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Variations

In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. The most famous pâté is probably pâté de foie gras, made from the livers of fattened geese. Foie gras entier is fattened goose liver cooked and sliced, not made into pâté. Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Baked pâté en croûte usually develops an air bubble under the crust top as the meat mixture shrinks during baking; this is traditionally dealt with by infusing semi-liquid aspic in the hollow space before chilling.

Taking the piss

Taking the piss is a Commonwealth term meaning to take liberties at the expense of others, or to be unreasonable. It is often used to mean (or confused with) taking the piss out of, which is an expression meaning to mock, tease, ridicule, or scoff. It is also not to be confused with "taking a piss", which refers to the act of urinating. Taking the Mickey (Mickey Bliss, Cockney rhyming slang) or taking the Michael is another term for making fun of someone. These terms are most widely used in the United Kingdom, Ireland, South Africa, New Zealand and Australia.

Usage

The term sometimes refers to a form of mockery in which the mocker exaggerates the other person's characteristics; pretending to take on his or her attitudes, etc., in order to make them look funny. Or it may be used to refer to a ruse where a person is led to believe something is true that is not (usually a fairly unbelievable story) for the purpose of ridicule of the subject.

The phrase is in common usage throughout British society, employed by headline writers in broadsheet gazettes and tabloids as well as colloquially. It is also used in English speaking countries such as Australia.

PT

PT, Pt, or pt may stand for:

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