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This is a course for composers who have taken composition courses previously and have good notation skills. Enrollment is limited to 10 students. Each student will produce a sizable piece for String Quartet. The class time will be used for analysis and study of works composed for string quartet and for examination of the student’s works-in-progress.
This two-credit course involves working on the conceptualization and editing of the national print literary magazine Bennington Review. Students will serve as Editorial Assistants for the magazine. The course will also engage students in how to approach fiction as an editor: from the selection process, macro edits, and micro edits—to the conversation with the writer.
Balkan music is fierce brass, complex harmonies, and mind-bending asymmetrical dances. It is spirited Macedonian wedding music, dissonant village songs, devastating Bosnian love ballads, Greek polyphonic songs, and heart-pounding Turkish rhythms. In the Bennington Balkan Ensemble, we will learn to perform a variety of traditional, urban, village, and popular music from Southeast Europe. Singing and playing indigenous, orchestral, and electronic instruments, we’ll explore repertoire from Albania, Greece, Bosnia, Hungary, Bulgaria, Croatia, Kosova, Turkey, Macedonia, Romania, and Serbia.
This course explores the art and science of mixing and producing audio for both emergent immersive formats and traditional legacy platforms. Students will gain hands-on experience with spatial audio technologies such as Dolby Atmos, Ambisonics, and binaural mixing, while also mastering industry-standard techniques for stereo and 5.1 surround sound production.
This class will investigate various pedagogical approaches to food studies by examining curriculums, topics and discourses being taught at some academic institutions. More importantly, we will put focus on researching art collectives, contemporary civic engagement practices, and other non-institutional models developed by creative practitioners and activists, which engage with food as a conduit to undertake social, political and cultural identity issues and to enhance their community cohesion.