RIP SOPHIE
SOPHIE, one of the most influential forces in the underground electronic pop circuit, tragically died in an accidental fall Saturday morning. She was 34.
Known for pushing the boundaries of avant-garde pop, SOPHIE's convention breaching aesthetic is by turns hyperactive and ecstatic, burbling and morphing with a stylish grace — like tectonic plates shifting beneath her distinctive vocals — with her anthemic pop confections and abrasive sonic experiments accompanied by rhythmic electronics that have the tone and timbre of machinery, clunking and rattling with metallic intensity.
She "transformed underground dance music, melding the worlds of house, techno, trance, pop and the avant-garde into something brazenly new and undeniable."
In a 2013 interview with Pitchfork, she compared music to molecular gastronomy. "It's about getting to the molecular level of a particular sound — realising what that sound actually is made of, and why it behaves a certain way when processed or cooked. Then you use those molecules to build new forms, mixing and reappropriating those raw materials, and of course, it should be bloody delicious." While the news has come as a shock, here's my list of favourites from the visionary producer -
Known for pushing the boundaries of avant-garde pop, SOPHIE's convention breaching aesthetic is by turns hyperactive and ecstatic, burbling and morphing with a stylish grace — like tectonic plates shifting beneath her distinctive vocals — with her anthemic pop confections and abrasive sonic experiments accompanied by rhythmic electronics that have the tone and timbre of machinery, clunking and rattling with metallic intensity.
She "transformed underground dance music, melding the worlds of house, techno, trance, pop and the avant-garde into something brazenly new and undeniable."
In a 2013 interview with Pitchfork, she compared music to molecular gastronomy. "It's about getting to the molecular level of a particular sound — realising what that sound actually is made of, and why it behaves a certain way when processed or cooked. Then you use those molecules to build new forms, mixing and reappropriating those raw materials, and of course, it should be bloody delicious." While the news has come as a shock, here's my list of favourites from the visionary producer -
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