La Salsa

The "Salsa" is the term used from the seventies to define the musical genre resulting from a synthesis of Cuban musical influences with other elements of Caribbean music, Latin American music and jazz, especially Afro-Cuban jazz. The sauce was developed by musicians of origin "Latin" ('Latin America') in the Hispanic Caribbean and New York City.The sauce covers various styles like salsa dura, salsa and timba romantic, but are generally used only the first two.

Features:

Key is in 2-3.This key pattern is also used in the sauce. In the above pattern, the first bar of 4/4 time has 2 black in the second and third parts of the compass, the second measure of 4/4 has 3 ratings, ranking the eighth to setback in the second beat of measureThe sauce has the following characteristics:Rhythm: Use key basis are, the rhythmic pattern of Cuban son, over two bars of 4/4.Melody: In many cases the melodies used in the sauce correspond to those used traditionally in the son montuno but can be assimilated to other genres of traditional Cuban and Caribbean music, including melodies of American popular music.Harmony: It corresponds to that used in Western music.Instrumentation: Use popularized Cuban percussion instruments from the twenties as pails or drums, bongos, Cuban guiro, cowbell, maracas and conga two. Arsenio Rodriguez was introduced as the first musician to incorporate the conga or "dairy" to orchestras baile.4Aside from the drums, the instrumentation is complete with piano, bass (electric bass in many cases), trumpet, saxophone, trombóns, flute and violin. The influence of Afro-Cuban jazz is determined by the arrangement but not a necessary condition in the sauce.