HOTS Genre discovery IX.: WORLD MUSIC
HOTS Genre discovery IX.: WORLD MUSIC
Schedule
The HOTS – Hungarian Oncoming Tunes workshop series, which explores various musical genres and their specific industry characteristics, continues. The ninth session, taking place on February 18, will focus on World Music.
Free Registration: https://forms.gle/GzV1iNcikWREHHmo8
What to Expect
At this interactive event held at Turbina, participants can learn about current world music trends and regional industry specifics through presentations and panel discussions featuring both Hungarian and international music industry experts. The event also provides an excellent opportunity for networking and building new professional relationships.
The program includes:
Speed Meetings: Registered attendees can apply for one-on-one sessions with our guests.
Listening Session: Invited experts will provide professional feedback on submitted tracks.
Important Deadlines
We can only process applications for speed meetings and the listening session received by February 17.
About the Organizer
The export office’s goal is to help Hungarian productions navigate the international landscape of various music scenes and to showcase the opportunities and directions for growth within specific markets.
Program:
14:40 – 15:40 – How to develop an artist, how to promote on international level: Russ Slater Johnson (Songlines), Rok Košir (Most Music Agency)
15:40 – 15:50 – Break
15:50 – 16:50 – How to book and artist: Karoline Lucks (WOMEX),
Basti Hofmann (Köterhai & Flowfish Booking)
16:50 – 17:50 – Listening session
17:50 – 18:00 – Break
18:00 – 19:00 – Speed meetings
Moderator: Weyer Balázs (Hangvető)
Turbina Bistro
Our bistro was born with the belief that plant-based cuisine can be super exciting. Working in partnership with the Domovoj Project team, the Bistro tries to take inspiration from different technologies and climates of the world to incorporate them into the flavours, textures and colours of our dishes. Furthermore, seasonal ingredients and local suppliers are carefully selected to ensure a more conscious and sustainable cuisine. We use a number of labour- and attention-intensive processes that are rarely used in a restaurant setting: alongside our homemade ferments, we add our own intense, crispy lyophilized specialties to enhance the flavour of our dishes. We work with a diverse range of drinks in-house, with plenty of specialities to choose from, in addition to our seasonal offerings, from African gins to Indian rums and Japanese whiskies. You'll be welcomed in the bright, rustic spaces of our cultural venue, whether you're discovering the possibilities of Bistro with a small or large crew.