Richard Strauss
Richard Strauss
Richard Georg Strausswas a leading German composer of the late Romantic and early modern eras. He is known for his operas, which include Der Rosenkavalier, Elektra, Die Frau ohne Schatten and Salome; his Lieder, especially his Four Last Songs; his tone poems, including Don Juan, Death and Transfiguration, Till Eulenspiegel's Merry Pranks, Also sprach Zarathustra, Ein Heldenleben, Symphonia Domestica, and An Alpine Symphony; and other instrumental works such as Metamorphosen and his Oboe Concerto. Strauss was also a prominent conductor...
NationalityGerman
ProfessionComposer
Date of Birth11 June 1864
CityMunich, Germany
CountryGermany
Richard Strauss quotes about
We've actually been at the low-end of the Street range for the fourth quarter ... (and) felt that we had to go even lower, so we did -- a nine percent across-the-board trimming here for the fourth quarter, ... The backlogs are still very significant, but the current environment is just not allowing deals to get done.
Bear in mind that you are not making music for your own pleasure, but for the pleasure of your audience.
Never let the horns and woodwinds out of your sight; if you can hear them at all, they are too loud.
The human voice is the most beautiful instrument of all, but it is the most difficult to play.
Never look at the trombones. You'll only encourage them.
Building brand name is key. That's what America is all about,
It's a wonderful networking opportunity. I've definitely furthered deals. I meet high-level and influential people here, and it's a good way to touch base.
don't perspire while conducting - only the audience should get warm.
Its a funny thing Alice, dying is just the way I composed it in Tod und Verklärung.
The aria, after all, is the soul of opera.
Never look at the brass - it only encourages them.
He'd be better off shoveling snow.
Must one become seventy years old to recognize that one's greatest strength lies in creating musical kitsch?
Ideas, like young wine, should be put in storage and taken up again only after they have been allowed to ferment and to ripen.