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The raw and the cooked in architectural acoustics

2013; Acoustical Society of America; Volume: 133; Issue: 5_Supplement Linguagem: Inglês

10.1121/1.4805486

1520-9024

William L. Martens, Dagmar Reinhardt,

Hearing Loss and Rehabilitation

Whereas the “raw” experience of live sound events is often quite far removed from the “cooked” auditory imagery that is presented when live acoustical events are amplified by a sound reinforcement system, there are many audio signal processing tools that can be applied in the attempt to simulate the more natural auditory characteristics of live (unplugged?) musical performances. This paper builds a discussion of perceptual results of modern sound reinforcement technology based upon the Lévi-Strauss notion regarding what modern culture does to the “raw” to make it “cooked”). A key concept in evaluating the quality of a sound reinforcement system is that of the standard of reference against which the perceptual results can be compared. As there is no shared opinion nor well-established optimal acoustical character for a space upon which some consensus could be built, the question presents itself again and again. This paper will address related issues of reference, preference, and adequacy in sound reinforcement.