a bite of chocolate milk

a bite of chocolate milk for speaking bass clarinet

derek douglas carter 2018

text and techniques a bite of chocolate milk (2018) i want some chocolate a south american twist of cocoa with some swiss cream. so creamy and so swiss. the chocolate industry never made it big in china. i understand, rice can be just as sweet but imagine eating both; not necessarily at the same time, but why not at the same time? the rest of the world embraced the industry, drizzle it over everything: chocolate covered peaches even though it was illegal until recently. i would love to eat some more chocolate maybe i’ll go to australia to eat a bertie beetle ready to be squashed and forgotten the warm, gooey, melted lolly spread over a huge des(s)ert like a sea of chocolate milk, almost the color of dried blood i never liked white chocolate, white chocolate has a bite it feels so unnatural, we don’t even call it by its proper name we just reduce it to white just like we reduce dark chocolate to a tart and bitter chocolate. it’s rich with taste, protects your skin from the sun, fills your heart with warm smiles and a sweetness that lasts longer than the bitters it seems silly to say brown chocolate even though thats how my dad sees me even though thats how the world sees me i prefer to just be called chocolate. it gives me potential to be sweet, or warm, soft and gooey, or bitter and tart, or creamy. so creamy. too creamy.

prolation meters indicate the lack of a clear pulse. bars in prolation meter will use dashed barlines. keep approximate duration relationships of note values. x-noteheads are spoken text. quarter note is your most natural pattern. a tie indicates to avoid pausing between measures. an eighth note is a quicker natural pattern. dotted quarter is a slower pattern, etc. square-noteheads indicate breath. the breath should be audible. up-bow marking is an inhalation, down-bow marking is an exhalation. underlined words are gracenotes to the gestures within the bar. the first underlined word will go to the first gesture, and the second word to the second gesture. notes sharing a beam should be considered a single gesture. words in quotations should be spoken while making key clicks with the clarinet. key clicks last as long as it takes to recite the word. diamond note heads should be spoken through the body of the clarinet. this will be in an extremely muffled sound and the text should not be intelligible, but it should be obvious you are attempting to recite text. arrows show a gradual change of technique.

text and techniques, cont. movements: I. II. III. IV. V. VI.

Pre-contemplation Contemplation Preparation Action Maintenance Relapse

Seldom mentioned on the radio Build a tent and say the world is dry History quickly crashing through your veins Cleans the sewers out beneath Mumbai The prisons make you wonder where it went Zoom the camera out and see the lie -Tay Zonday

contact: derekdouglascarter@gmail.com

this piece is dedicated to anyone that feels the labels given to them by society limit them, and seek to transcend them

for Raymond Brien

a bite of chocolate milk transposed score derek douglas carter (2018)

a poem I. Pre-contemplation, q. = 60, rhythmic and naïve

°/

89 ¿ ™

¿

I

j ¿ ¿ ¿ ¿ ‰

‰ ‰ ¿j ¿ ¿ ¿ ¿ ¿

Ϊ

want some cho co-late.

j ¿ ‰ ‰ Œ™

‰ ‰ ¿j ¿ ¿ ‰ ‰

a south a-mer i-can twist

of

Ϊ

Ϊ

co-coa

speaking bass clarinet

9 Œ™ Œ™ ¢& 8 °5 /

Ϊ

‰ j ‰ Œ™ # œ œ œ™œ œ#œ

‰

‰ n œj b œ œ œ. # œ # œ œ n œ . n œ.

‰ bœ j ‰ ‰ ‰ . b œ. œ b œ b œj

Œ™ ‰ ¿

¿

¿ ‰

¿

‰ ¿

¿

12 8

¿ ‰

¿

∑ with some swiss cream

with some swiss cream

sp. b.cl.

3 3 3 3 3 3 12 ‰ ‰ n œj j ‰ ‰ ‰ ‰ œj 8 b œ œ œ b œ œ œ b œ œ bœ nœ œ # œ œ b œ. n œ # œ œ œ œ nœ œ œ

^ Œ™ ¢& # œ # œ œ œ œ œ. œ œ œ # œ . fz

°8 /

™ 12 8 Œ

¿

> ¿ ¿ U‰

so cream -y

> ¿ ¿ U‰

¿

j 89 ¿

‰

so cream -y

¿

¿

and

so

Œ™ ‰

Ϊ

‰

swiss!

sp. b.cl.

^ 12 8 & ¢ n œ.

U ‰ Œ

‰ Œ

U ™ ‰ Œ

89 ‰ ≈ œ. œ. œ. œ # œ œ # œ. # >œ œ œ # œ. œ œ. œ œ. . . > p II. Contemplation natural speaking pattern (n.s.p.)

10

°/

D ¿ ∑

∑ The chocolate industry never made it big in china

sp. b.cl.

3

3

3

3

3

3

bœ œ œ œ œ œ œ ≈ ‰ ‰ Œ™ ¢& œ # œ # œ œ œ œ œ œ œ œ œ œ œ œ œ œ œ œ . b œ. n œ. b œ. œ b œ r . . œ . p

Ϊ

D

spoken, n.s.p. play and "speak" line as best as possible, prioritize pitch over text///indestiguishable:

°13/

O i understand... rice can be just as sweet, but imagine... eating both!

sp. b.cl.

O

I

now

O

O

O

pre - sent

to

O you,

œ ¢&

#œ œ œ

œ

O

O

a

O

rain - bow!

¿ not necessarily at the same time...

œ #œ #œ

#œ faster, still n.s.p. calm down: in shock:

°16/

j ¿ chocolate covered peaches?!

but why not at the same time?

the rest of the world* embraced the industry, drizzle it over everything!

even though it was illegal until recently

sp. b.cl.

more dry:

dry:

j bœ

¢&

b œ. œ . f

III. Preparation breathe in and get ready to play clarinet, exhale as if to play, then:

°/

inhale

≤ )™

j ¿

D )≥ louder, determined, slightly anxious:

j ¿

i would love to eat maybe i'll go to Australia to some chocolate

sp. b.cl.

eat a bertie beetle

¢& D

bœ bœ bœ œ z *underlined words are grace notes to the pitches within the measure.

Do not break beamed groups

≤ )

slower, calm, like an ocean:

2

≥ )

23

°/

≤ 6™

¿

≤ )

¿™

ΠY

Ó

like a sea of chocolate... forlorn: ready to be

slower: the warm, gooey, melted

almost the color of dried blood squashed, and lolly, spread over a huge desert sp. b.cl.

forgotten...

≥ )™

rall...

6

^j œ.

™™ î í ™™ œ bœ bœ œ œ œ

¢& bœ™

Ϫ o

o

squeak!

^ j n œj j b œ. >œ

exhale through instrument

1^ J

Uœ kÅœ kœ

p

f

z

f

f

IV. Action n.s.p., spoken through instrument: (muffled) 26

like waves crashing on the shore

°/

D Ó

UÓ

O

Ó

O

i never liked white

U˙ kÅ ˙ k˙

chocolate sp. b.cl.

≤ ™ ¢& )

≥ )™

≤ )

≥ )

≥ )™

Œ

≤ D)

≤ )™

white chocolate has a bite... it feels so

≤ )

inhale through instrument

f slower:

^ O

31

°/

UÓ

UÓ

Ó

UÓ

O

j O

Œ ‰ ¿

Ó

we don't even call it

j ¿

UÓ

just like we reduce we just reduce it...

unnatural by its proper name

dark chocolate to white

U # ˙˙ ˙˙

sp. b.cl.

U & ¢ Ó

U # ˙˙ ˙˙

≤ )

U k Å ˙˙ k˙

≤ 6™ # ˙-

°35/

≤ )

j ¿

‰ ¿

UÓ

p

U Œ

Œ Ó

¿ fills your heart with

to a tart bitter chocolate

it's rich with "taste,"* protects your skin from the sun

U k Å ˙˙ k˙

≤j 6

sp. b.cl.

^ # œ. ^ j ^ j & ¢ J # œ. œ. tongue ram:

≤ )™

"warm" smiles and a sweetness

#Uœœ k œ œ œ

p V. Maintenance calm, self-aware, and direct.

≤ )™

38

°/

an intense connection U buildwith the audience: D ¿

¿

it seems silly to say brown chocolate. even though that's how my dad sees me. even though that's how the world sees me. i prefer to be called just, chocolate. it gives me potential to be sweet, or warm, soft and gooey, bitter and tart, or...

that lasts longer than the bitterness.

as long as possible

very long sp. b.cl.

≤ ™ ¢& )

#Uœœ k œ œ œ

#Uœœ k œ œ œ

f

f

≤ )

D

VI. Relapse, rit. q. = 60, rhythmic but no longer naïve n.s.p.

40

°/

89 ¿ ¿ ‰ ‰ crea-my

‰ ‰ ¿j ¿ ¿ ‰ ‰

Ϊ

Ϊ

¿ ¿ ¿ ‰ UÓ ™

‰ ¿ ¿ ¿

¿ ¿ ¿ ‰ UÓ ™

∑ so crea-my

so crea-my

so crea-my

too crea-my

sp. b.cl.

U

9 ¢& 8 ‰

‰ œj j ‰ ‰ ‰ b œ-

‰ œj

j ‰ ‰ Œ™ b œ- ™ œ

Ϊ

Œ™ ˙™ p

*words in "quotes" should be colored with key clicks. clicks last duration of word.

U Ϊ

#˙™

˙™