Are you sure they're related?
Menus and MusicWhy? Lord why?
As a dancer and a DJ, I appreciate good music; likewise, as a cook, I know good food. But seeing something like this just makes my skin crawl. People nowadays spend way too much time trying to find connections between completely unrelated experiences. Music at its base level involves one sense, hearing. Eating involves taste, touch (especially for finger food), sight, smell and hearing (how attractive is the sizzle on a steak?).
Or, more simply. Music is music and food is food. We provide our own meanings by adding the contexts and, in all honesty, any connections, besides some tenuous ones involving culinary anthropology, are all in one's head.
For example, many people have this stereotype of associating blues with barbecue. Barbecue is not blues. Instead, the poboy would represent the blues best. Cheap, nutritious, and often times it was one of the few things a poor person could afford to buy to eat. The poboy also benefits from its association with New Orleans, which I feel is the real cultural heart of the blues. It's an association that takes a bit of insight and knowledge, but it rewards you with a truly genuine association, as opposed to pairing barbecue with a "generic white boy blues band."
But food nowadays has to be glamourized. You can't have straight Italian cooking done well. You have to have Giada De Laurentiis shoot food porn with her best sexy "oohs" and "ahhs." You have to have Emeril do his trademark money shot, "BAM!" You have to have Tyler Florence rescue the damsel in distress.
Thank god for the Alton Browns of the world, where food can still be food.
1 Comments:
I don't know Marty...mud bugs, Zydeco, 14 plastic cups of beer, and passing out on the grass next to a ferry boat are pretty tightly knit. And how about perfectly Seared Duck Magret Foie Gras and cherry jus sound with Beethoven. But you could be right, because me personally I prefer bluegrass with barbecue not blues.
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