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Classical Cooks by Ira Braus

Classical Cooks
Title:
Classical Cooks
Author:
Ira Braus
ISBN:
1599269783
ISBN13:
978-1599269788
Formats available:
doc txt rtf azw
Category:
Music
Language:
English
Publisher:
Xlibris, Corp. (June 16, 2006)
Pages:
190 pages
PDF size:
1461 kb
FB2 size:
1353 kb
EPUB size:
1822 kb

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Classical Cooks by Ira Braus
PDF version

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Classical Cooks by Ira Braus
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Classical Cooks by Ira Braus
EPUB version

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CLASSICAL COOKS: A GASTROHISTORY OF WESTERN MUSIC by Ira Braus The expression, "Classical music is an acquired taste" takes on new meaning in Ira Braus's Classical Cooks: A Gastrohistory of Western Music. Unlike most classical music guides, Classical Cooks links music and food synaesthetically. Synaesthesia means experiencing one sense modality by stimulating another, such as "hearing" colors. Music and food, as my book shows, are close enough aesthetically, so that we can enjoy them synaesthetically. The book correlates the respective musical and culinary talents of composers living between 1350 and 2000; it also suggests ways for listeners to distinguish composers' styles by way of gastro-musical association. Classical Cooks complements a recent line of books dealing with food and culture, e.g., The Toulouse Lautrec Cookbook, Keats's Porridge, and Jazz Cooks. To be sure, American orchestras, like the Boston Symphony and New York Philharmonic, have published recipes contributed by their players. But no substantial anthology of composer recipes has thus far appeared. Classical Cooks has Three Courses, plus Dessert. Course 1, "Why Musicians Love to Talk Shop in the Kitchen," matches food categories with musical ones. Take fat. Musicians associate fat with lush, full-bodied orchestration as we hear in, say, Hollywood scores of the 1950s. These composers learned their craft from lipid composers like Puccini and Debussy. Puccini's "fat," mellifluous as it is, may be compared to olive oil - clear, fruity, digestible, while Debussy's is voluptuous, like butter - filmy, artery-clogging, and delectable. Course 2, "A Gastrohistory of Music in Documents" offers accounts of composers as gastro- nomes. Beethoven's culinary disasters are juxtaposed with Rossini's haute cuisine, so haute in fact, that one of his recipes ("Tournedos Rossini") appears in Larousse Gastronomique. One also reads stories of Liszt's food-fights with his pupils and of his chiding the American pianist, Amy Fay, for "making an omelette" when playing wrist-bending passages in his piano music. Course 3, "You Eat What you Compose, or, Will the Real Mozart Please Stand Up?" addresses riddles of music history: how knowledge of Mozart's favorite foods -- liver dumplings and sauerkraut -- might revise his popular image as a composer of "sweet" music, e.g. Eine kleine Nachtmusik; how a gastronomic kinship between J.S. Bach and Brahms -- their love of herring -- might reflect their dense musical expression, as well as Brahms's composing minuets and sarabandes during the mid-1800s; and how knowing Ravel's preference for "hot" food helps us to distinguish the sound of his music from the more understated style of Debussy. Dessert comprises "The Well-Tempered Cuisinier: Twenty-four Pastries and Foods from the Classical Cooks." Readers will find here a combination of recipes and menus suitable for diverse musical occasions (concert receptions, composer birthdays, opera café entreés).

Reviews:
  • Mash
"Classical Cooks" is such an interesting and enjoyable read that I could not put the book down when I first got it. It is a great read for any food and music lover regardless of their knowledge of Western Art music. I gave purchased this book as a gift for musicians and non-musicians. It can be very helpful to anyone studying for Music History entrance exams or comprehensive exams (it covers composers as early as Machaut and as current as Rouse). As an instructor of a college-level Music History and Appreciation class, I find using excerpts from this book a new (and fun) way to connect to my students (non-music majors). The WTC (well-tempered cuisinier) in the back of the book contains recipes of historic composers, and I am excited to try making some new dishes!
  • Ger
Dr. Braus has made a clear and persuasive connection between the type of food consumed by composers and the music that they created. It was impeccably documented from original letters and other sources, beautifully illustrated and written in a most entertaining style.
Not only is this a "must read" for every music scholar, but an intriguing experience for the curious and passionate music lover.