Relax everyone – I’m not going where you think I’m heading. I am hopefully about to grab your senses and your emotions and tear you down, drag you through the gutter, pick you up, wipe you off and build you back up. Ok, I may not do all of that; but, when you speak of music perfected through incredible vocals and unbelievable intonation and the vocalists ability to tweak their voice that creates an emission of perfect pitch . . . it is like that ability of a fine chef to tweak flavors to the maximum extent, yet not overpowering one specific flavor that makes it stand out . . . unless that flavor was to be specifically emphasised or that note was to have a specific accent. Are you with me here?
Now take Adele. Listen to her ability to bend and shape a specific note, emphasising the accent, bending the intonation and presenting that note with an emotional passion that captures her audience like nobody else. Combine that with her ability to write moving, powerful songs and present them in a captivating manner. Is music different from food? Is Adele different from Grant Achatz? Is Alecia Keys different from Bobby Flay? Is Michelle Cerneant different from John Mayer? I think the answer that the professor is looking for here is, “NO”! Each of these wonderful artists, composers, writers and chefs have different skills that accomplish one similar thing . . . they capture and satisfy their audience.
Now take any one of the musical artists named above and listen to them in a car or home through a standard automobile’s factory installed equipment available in a basic model of that particular brand. Crank up the volume on those “full-range” speakers . . . listen to the wonderful voice and emotional outlay of each of Adele’s songs. Now play that same song on a premium audio system installed in a Lexus, Mercedes or Porsche. Listen to the same recording on a professional audio system in a music studio, audiophile’s (look that one up you tweekers) home or a concert venue. Enjoy Adeles’s music at audible levels that challenge your humanly perceivable audible range of 20-20,000 hz, crisply reproducing each frequency with unbelievable clarity; and since the music was produced by the finest engineers in a studio environment, each note is perfectly reproduced with just the right accent, intonation, volume, amplitude and pitch . . . at just the right moment.
Why cannot the emotional enjoyment of food and beverage be the same? When you bite into something, relax a moment . . . relax . . . savor the flavors, the seasoning, the herbs, the salt and pepper that is helping accent whatever it is that you just stuck in your pie hole. When something is incredibly reproduced with just the right amount salt, just the right amount of pepper detectable in the back of your throat, the hint of an added spice or freshness of a special herb, the perfection of the broccoli cooked to retain the color, but also the texture and perfect “aldente” bite, that perfect bite of the Prime New York or Fillet. The umami! Everything served perfectly, at just the right moment, in just the perfect ambiance . . . the perfect plate. When you listen to the most wonderful music being reproduced through sophisticated audible surroundings . . . or even a perfect live “unplugged” set, you are momentarily taken into the same world as that perfect bite of food. Your senses feel the same thing . . . they travel a similar rollercoaster of emotions. Now I ain’t no scientist, nor am I much of a linguist . . . or writer for all that matters; but, I am an avid follower of many things . . . food and music being just two. I’m sure there’s some stupid Harvard or Yale study that came up with a connecting nerve in the base of the thalamus gland that now has some name connecting all of this emotional crap; but . . . Now if you really want to spark emotion from me, add in the element of fresh burned JP-5 jet fuel.
I wonder what gland gets excited with JP-5? Sailors . . . help me here!
I guess what I’m saying with all of this is, music and food definately go hand in hand. People will say that it has to be opera, or classical . . . Whatever! When emotional music strikes the heart hammer of our senses, it can move us in such a way that we remember each word . . . each note . . . each breath sung into the studio’s ribbon microphone, like in Pink’s “Glitter in the Air”, we become emotionally taken to a place that is like no other.
When we place something in our mouth and allow every sweetness, sourness, saltiness, bitterness, and umami component of whatever is that is now to take hold, we also escape for a moment and have really only one thing to say if its perfect, “Wow!” And if the chef happens to be standing by, he or she is watching your face to see your reaction. Did you just roll your eyes into the back of your head . . . slightly sloutch your shoulders, bend your knees? Or did you thrust your hips forward and pump your fist in the air? Maybe a high five to the cook also standing next to you. Because as the chef, you realize you just nailed it. Cause when you nailed it . . . you realize you just made a new hit song that hit your listeners ears for the very first time.
I think the sensation of great food and great music will always go together. I feel both can always be made better depending on the method of presentation. Eating the right food while listening to the right music with the right audio system, in the right environment (e.g. ocean view, with waves and breeze); and the food being cooked to perfection, perfect temperature, perfect flavor, perfect wine or spirit, a perfect composition, a perfect song . . . a perfect moment!
Slow down . . . enjoy what someone just created for you.
Artists . . . give ’em some love, and money!