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Pascuala Ilabaca y Fauna

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Dynamic Chilean Revival

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Date:
Monday, Sep 25, 2017
Time:
7:00pm
Cost:
$37-32
Category:
,

BOX OFFICE 612-332-5299

Pascuala Ilabaca y Fauna Media

Website:
www.pascualailabaca.com/
Pascuala Ilabaca y Fauna

About Pascuala Ilabaca y Fauna

Pascuala Ilabaca is one of the leading exponents of the new prolific scene of young Chilean singer-songwriters. Her music is rooted in traditional sounds but has the ability to incorporate shades from jazz, pop and rock, and influences gathered throughout her life in such distant places as India or Mexico. On stage, she has a strong scenic presence, almost always armed with her accordion; and her voice has the power to sweeten the rhythms and melodies of the band that accompanies her: Fauna.

Pascuala Ilabaca was born in Valparaíso in 1985 and was interested in music since childhood. She learned it at the Pontifícal University of her native city, but she immediately understood that she had to extricate herself from the overly stringent rules imposed by her professors. In her debut album “Pascuala canta a Violeta” (2008), full of songs based on Chilean folklore, she incorporated a Hindu table and electric guitars. “Pascuala canta a Violeta” was a homage to Violeta Parra, her great inspiration, and a practice of recovery of the traditional sounds of her country. This action persuaded the then President of Chile, Michelle Bachelet, to invite her to a tour through India, a country where Ilabaca had lived as a child.

Convinced of the necessity of research on improvisation and expand their musical tools, Pascuala settled down again in India for a year to go deeply into the sounds and rhythms of that Asian country. From that experience two albums were born, both published in 2010. The first, “Perfume o Veneno”, was recorded with her side project Samadi and was strongly influenced by Hindu music. The second, already recorded with Fauna, was named “Diablo Rojo, Diablo Verde” and explored more purely Chilean sounds as the cumbia, the troteor the cueca. However, she did not stop adding her own ingredients from more modern recipes, some as remote from the folklore as drum’n’bass.