Why Do Critics Keep Describing Early Music Performances As “Crisp”?

English-language writers seem to use the word over and over (as praise), though critics in other languages don’t use equivalents. (Croustillant or croquant? Non.) Certainly nothing like the word appears in old treatises. Baroque violinist and musicologist Addi Liu considers what crisp does and doesn’t really… Read entire story.

Source: MUSIC – ArtsJournal