Here is request for advice, not critical at the moment.
Froberger sounds fabulous in 1/4 meantone.
What do we think would have been done by the master, given some pieces need sharps, and others flats?
I threw a Froberger Festival party a few years back and switched at dessert. Might that be a historically informed practice? Not sure I had the correct desserts, though.
Bruce Jacobs
St. Paul, MN
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