The emotional qualities of different shruti (was: The Music of DNA)

Hi Haresh,

You wrote:
________________________________________________________________________
Date: Thu, 14 Apr 2005 16:16:45 -0000
From: "Haresh BAKSHI" <hareshbakshi@...>
...
--- In tuning@yahoogroups.com, Kraig Grady <kraiggrady@a...> wrote:
.....
>>>> while it might be nice to do any emotion with any tuning, the music of
India with there Shuti system and ragas has done thousands of years
exploring the emotional qualities of different scales and what effect slight
tunings can make. >>>>

Seldom is our attention drawn to the fact that the microtones (shruti-s) act
as the vehicles for aesthetic expressions. Verses 27-38 of Section 3 of
chapter I of Sangita-ratnakara (a treatise from the 13th century), written
by Sharngadeva, deal with the shruti-s, their classes, and their
distribution among swara-s (notes). According to this, there are five
classes of shruti-s: (1) dipta [pronounced deeptaa], meaning blazing,
brilliant; (2) ayata [pronounced aayataa], meaning spread over, extended;
(3) karuna [pronounced karuNaa], meaning compassion, pathos; (4) mrudu,
meaning tender; and (5) madhyaa, meaning moderate, medium.

The combination of these classes found in each note:
Sa: all except #3; Re: all except #1 & #2; Ga: only #1 & #2 present; Ma: all
except #3; Pa: all except #1; Dha: all except #1 & #4; Ni: only #1 & #5
present.

The significance of this classification has not been studied as far as we
know, and so least understood.
________________________________________________________________________

Based on your experience, what is your interpretation of "the significance
of this classification"?

For example, could you confidently assign different inflections of Re, such
as Re ati komal or Re tivra, to one or the other of these classes? Or
perhaps I have misunderstood how to apply the classification ...

Regards,
Yahya

--
No virus found in this outgoing message.
Checked by AVG Anti-Virus.
Version: 7.0.308 / Virus Database: 266.9.13 - Release Date: 16/4/05