My own preference is:
1) Anything that affects tempo (including Accel. and Rit.) above the
staff in 14 pt. bold type.
2) All other techniques above the staff in in 12 pt. regular type,
except...
3) Expressions that affect dynamics: "sub. p", "sempre f", "cresc."
"dim." etc. -- these go below the staff in 12 pt. italic type.
Cheers,
- Darcy
-----
djar...@earthlink.net
Brooklyn, NY
On 7 Jul 2009, at 7:44 PM, Matthew Hindson (gmail) wrote:
Hi Paul,
For technique-type of things (telling the performers what to do or
how to play their instrument), I use Roman. For expressivo marking
(dolce etc) and indeed sim., sempre etc. I use italic.
Asyla is published by my publisher (Faber Music) and while they've
never conveyed any hard-and-fast rules to me (in spite of my
asking!), that seems to be the standard that they use.
In terms of fonts, the general rule is that you should stick to the
one family of fonts throughout the document. The general page-
design rule I was taught years ago is that you can use one serif
font and one sans-serif font per page.
Cheers
Matthew
Paul Hayden wrote:
I know that many of you are very particular about the fonts you use
for for tempos and tempo modifications, instrument names, technical
instructions (arco, pizz., a2, con sord., div., G.P., etc.), titles
and subtitles, composer's name, copyright info, etc. I've worked
out (not very methodically, I'll admit) a set of fonts, styles and
sizes that seem to work okay. But I have two questions:
1. For technical instructions (see above), do you use italic? Bold?
Roman? Some of both?
2. Is there a webpage somewhere that details a set of fonts
(including sizes and styles) that work well for text-related items
in a score?
I refer to a lot of scores, of course, but I've seen many
variations -- sometimes within a single score. Right now I'm
looking at page 10 of Thomas Ades's "Asyla" and I see "pizz." and
"sul tasto" in roman, while "legato" and "sim. sempre" are in italic.
Thanks.
Paul Hayden
Magnolia Music Press
<www.paulhayden.com>
Voice & Pre-arranged fax: 225-769-9604
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