[What follows here and in subsequent installments is a somewhat more succinct version of the talk I gave at New England Conservatory last week.]
WARNING: these vivisections are, necessarily, unapologetically technical. As I mentioned in the comments to the previous post, I don't think listeners ought to feel they need to be concerned about process. The important thing is the art, not the steps along the way. That said, should you, for reasons of your own, actually want to see how the sausage is made, click below to continue reading.