In this episode, I chat with Tamara O’Brien about the Orff Approach to music education. Tamara explains the approach and we include links to videos which show Tamara using the Approach with children. She demonstrates in these videos how to put together units of work for lower, middle and upper primary/elementary students.
MUSIC ROOM PODCAST HOME PAGE:
- Tamara’s Orff journey with Christoph Maubach, Richard Gill, Stephen Callantropio in the USA and the Orff Institute in Salzburg.
- Orff’s books – elemental music.
- Learning through exploring and creation.
- Inclusivity – Orff in the multi-ability classroom.
- Developing a unit of work.
- The portability of Orff into any culture.
- The pentatonic scale.
- The flexibility of the Orff approach.
Tamara O’Brien is an award-winning composer for the screen, an engaging educator and workshop presenter. She has published 4 books (Bushfire Press), and taught in institutions across Sydney and the UK, including the Sydney Conservatorium of Music Open Academy and University of Exeter. Her work focuses on the Orff Schulwerk Approach.
Videos of Tamara using the Orff Approach with children
FIDDLE DIDDLE DEE:
Tamara works through a unit of work with preschool/lower primary/elementary students
from ‘We’re Orff level 1’ by Tamara O’Brien & Mark Carthew
Available in print form here
or as ebooks here
Tamara works through a unit of work with middle primary/elementary students
from ‘We’re Orff level 2’ by Tamara O’Brien & Mark Carthew
WHAT IS ORFF?:
Tamara chats with Mark Leehy about the Orff Approach.
Tamara introduces herself and explains her aims with the ‘We’re Orff!’ program.
Tamara’s contact details
For discussions and info, visit
Or address us directly with questions, suggestions or hints & tips:
Verdi’s recipe for ham shoulder
Verdi sent a recipe for ham shoulder to the soprano Teresa Stolz, who premiered the title role in his masterpiece Aida, along with many other roles in Verdi’s operas. He instructed her to prepare the meat as follows:
- Put in tepid water for about 12 hours to remove salt.
- Put it afterward in cold water and boil over a slow fire, so it won’t blow up, for about 3 and ½ hours, perhaps for the larger one. To see if it’s done, prick the shoulder with a toothpick and, if it enters easily, the shoulder is done.
- Let it cool in its own broth and serve. Take special care in the cooking; if it is hard, it is not good, if it is overcooked it becomes dry and difficult to chew.
If music be the food of love, play on, give me excess of it; that surfeiting, The appetite may sicken, and so die.
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