Category Archives: Food

by | December 31, 2015 · 6:00 am

Music and wine choice

 

If you plan to welcome the new year with a ritual libation, you might consider whether subliminal factors are at play.

In an experiment, French and German music was played on alternate days from an in-store display of French and German wines over a 2-week period. French music led to French wines outselling German ones, whereas German music led to the opposite effect on sales of French wine.

Responses to a questionnaire suggested that customers were unaware of these effects of music on their product choices. The results may be discussed in terms of their theoretical implications for research on music and consumer behavior and their ethical implications for the use of in-store music.

This according to “The influence of in-store music on wine selections” by Adrian C. North, David J, Hargreaves, and Jennifer McKendrick (Journal of applied psychology LXXXIV/2 [April 1999] pp. 271–76).

Below, what would you pair with the German-born French composer Jacques Offenbach’s Glou! Glou! Je suis le vin (Glug! Glug! I am the wine)?

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by | December 17, 2015 · 6:00 am

Gamelunch

 

Gamelunch

Gamelunch is a sonically augmented dining table that exploits the power and flexibility of physically-based sound models towards the investigation of the closed loop between interaction, sound, and emotion.

Continuous interaction gestures are captured by means of contact microphones and various force transducers, providing data that are coherently mapped onto physically-based sound synthesis algorithms. While performing usual dining movements, the user encounters contradicting and unexpected sound feedback, thus experiencing the importance of sound in the actions of everyday life.

This according to “Gamelunch: A physics-based sonic dining table” by Stefano Delle Monache, Pietro Polotti, Stefano Papetti, and Davide Rocchesso, a paper included in Proceedings of the 33rd International Computer Music Conference (San Francisco: International Computer Music Association, 2007, pp. 41–44).

Above and below, Gamelunch in action.

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by | October 19, 2015 · 6:00 am

The Elvis sandwich

Some pop stars are remembered for their music, some for their style; but Elvis Presley may be the only one who’s also remembered for a peanut butter sandwich—not just any peanut butter sandwich, but one that adds bananas and sometimes bacon to the mix and is typically pan-fried or finished on a griddle.

The Elvis actually predates Elvis Presley. Indeed, the sandwich has its roots in what the food blogger Tina the Mom describes as “Southern po’ folks cuisine”. It seems as if every celebrity chef now offers a recipe for it, and in a food world that can never leave well enough alone there’s been a push to reinvent the sandwich in myriad ways.

What’s behind the fascination with this dense mess of comfort food? It begins with the fact that Presley, despite his royal status, always retained a fondness for the simple things in life. Then again, the Elvis isn’t quite so simple, and its over-the-top aspect is perhaps key to the appreciation of both man and sandwich.

This according to “Celebrate Elvis Presley’s birthday with a sandwich fit for a king” by Charles Passy (Speakeasy 8 January 2014).

Below, the King recommends milk with that.

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by | August 3, 2015 · 6:00 am

Beethoven at the table

Beethoven’s conversation books indicate that he particularly liked pasta with parmesan cheese and salami.

He also liked veal, beef, liver, chicken, oysters, fish, spinach, fruit, cream, sugar, soup, eggs, very strong coffee and, last but not least, wine. He didn’t like pork and he was not really fond of beer.

This according to Die gute Kocherey: Aus Beethovens Speiseplänen by Martella Gutiérrez-Denhoff (Bonn: Beethoven-Haus, 1988); the book includes several recipies.

Below, a chance to enjoy Beethoven’s music with some street food.

More posts about Beethoven are here.

 

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by | June 29, 2015 · 6:00 am

Bach at the table

Bach food

The holdings of the Bachhaus in Eisenach include a polished goblet that was presented to J.S. Bach around 1735; the word VIVAT inscribed on it was meant as an invitation to enjoy a glass of wine.

Sources including letters, pay slips, stipends, and the 1750 catalog of his estate suggest that Bach’s life was sometimes cheerfully informal.  The table of this choral street-singer, organist, cantor, court musician, and municipal music director—whose salary as an employee was, throughout his life, paid not only in money but also in kind (grain, fish, beer, wine, wood)—was abundantly set for his large family and for the many welcome guests, and his comfortable standard of living was provided for on a corresponding scale.

This according to Zu Tisch bei Johann Sebastian Bach: Einnahmen und “Consumtionen” einer Musikerfamilie by Walter Salmen (Hildesheim: Georg Olms, 2009).

Below, Bach’s jovial Mer hahn en neue Oberkeet (“Bauernkantate”), BWV #212, which includes the encouraging words “Wave if you’re thirsty!”

More posts about J.S. Bach are here.

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by | January 6, 2015 · 6:00 am

Heavy metal cookbooks

hellbent4cooking

Heavy metal, a genre once considered a dangerous and transgressive force in popular culture, is now increasingly constructed as a light-hearted source of fun, comedy, and entertainment in a growing number of popular cultural forms.

Nowhere is this development clearer than in the recent phenomenon of the heavy metal cookbook, whereby domestic cookery is (sometimes seriously, sometimes comically) reimagined as part of a metal identity. Such cookbooks reveal not only how transgressive cultural forms can become incorporated and domesticated by the mainstream, but also how transgression can be repurposed to suit the changing lives of music fans as they age.

This according to “Hamburgers of devastation: The pleasures and politics of heavy metal cooking” by Michelle Phillipov (International journal of community music VII/2 [2014] pp. 259–72).

Above, the cover of Hellbent for cooking; below, the members of Warrant discuss a popular dessert with a friend.

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by | August 4, 2014 · 1:00 am

Corn chip music

corn chip music

US patent 7942311, granted 17 May 2011 to George Eapen of Frisco, Texas, describes a  method for identifying sequenced flavor notes in a food product and developing a musical passage that represents or artistically relates to the tasting experience of the flavor notes. The passage is played and listened to concurrently with tasting the food product, thus producing a combined sensory experience.

The document includes data from a panel testing of a salsa verde flavored corn chip, which identified the flavor notes cilantro, tomatillo, lime, and an unspecified “spice flavor”. The inventor explains how these flavor notes can generate musical passages.

Eapen assigned rights to the patent to the corn chip giant Frito-Lay, presumably for its use in their marketing of corn chips.

This according to “Music to your tongue: In a bid for more emotional snacking, Frito-Lay patents culinary theme songs” by Marc Abrahams (BetaBoston 17 July 2014). Above, Eapen’s musical depiction of salsa verde flavor notes (click to enlarge); below, some of his related work for Frito-Lay, with cameos by The Black Eyed Peas.

More posts about synesthesia are here.

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by | November 25, 2013 · 1:00 am

Marie-Louise Desmâtins in life and death

4069-2559

The novel La musique du diable, ou Le Mercure galant devalisé (Paris: Robert le Turc, 1711) describes  the arrival and subsequent activities of Marie-Louise Desmâtins and Lully in Hell; it also recounts events leading up to the soprano’s demise.

In the absence of any historical record of her last days, one might ask whether there could be a modicum of truth in the novel’s reports that Desmâtins had grown so obese that she engaged the finest butcher of the day to remove her fat; that she then mounted a lavish party for which all of the food had been prepared using this fat; at that she died soon thereafter from unknown causes. The reader is assured that she was welcomed to Hell with the highest honors, and that she is happier there than she ever was in her earthly life.

This according to “La musique du diable (1711): An obscure specimen of fantastic literature throws light on the elusive opera diva Marie-Louise Desmatins (fl. 1682–1708)” by Ilias Chrissochoidis (Society for Eighteenth-Century Music newsletter 11 [October 2007] pp. 7–9).

Above, a rather alarmingly corseted Desmâtins in a contemporaneous portrait; below, the final scene of Lully’s Armide, which Desmâtins starred in in 1703 (note that this is not an attempt to replicate the original staging).

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by | October 9, 2013 · 1:00 am

Verdi’s pigs

verdi-pig

Archivists at the American Institute for Verdi Studies discovered a document that sheds new light on Verdi’s activity just prior to the composition of his final opera, Falstaff.

A letter from the publisher Giulio Ricordi dated 22 August 1890 congratulates Verdi on the successful launching of a new business devoted to the sale of pork prepared at the composer’s Sant’Agata farm.

Ricordi, having purchased a “G.V. brand” pork shoulder, reports that he found the bill “a bit salty”, but for such exquisite meat he would pay “neither a lira more nor a lira less”.

This according to “New Verdi document discovered” by Martin Chusid (Verdi newsletter XX [1992] p. 23). (The information in this article, delicious as it is, appears to be outdated; see the comment below.)

Today is Verdi’s 200th birthday! Below, in Falstaff’s finale, the opera’s characters prepare to dine together—no doubt anticipating the composer’s own homegrown prosciutto.

Related article: Verdi’s gastromusicology

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by | September 13, 2011 · 1:01 am

Schoenberg’s birthday bash

Today, on Arnold Schoenberg’s birthday, let’s eavesdrop on his 60th birthday party in Los Angeles, as recalled by his student Dika Newlin:

“About an hour after we arrived, the eating and drinking began. There was coffee with whipped cream (lots), six or seven kinds of sandwiches made with cheese, liverwurst, and such good things: whole platefuls of rich little pastries, coffee cake, chocolate raisin cake, peach cake and orange cake.

“This, keep in mind, was just a little light afternoon tea. The real feast of the day, the birthday dinner, hadn’t arrived yet, nor had the birthday drinks, of which more anon. After eating all these good things, we drifted back into the yard.

“At this point, the strictly musical portion of the evening was interrupted by the advent of some more pastries, a bottle of Black and White whiskey (one of several bottles which had been most appropriately brought to the old man in honor of the great day) and some glasses. I tried a little—a very little—of the whiskey, in spite of Uncle Arnold’s merciless twitting. Then…supper was called!

“I waded through a platter of sweetened sauerkraut, frankfurters, baked potatoes, salami, shrimp salad, rye bread, anchovies, all washed down with plenty of red wine. Then the circlet of birthday candles was brought in and the old man miraculously blew them all out with a single puff. After Nuria had played Happy birthday on her violin, and Ronnie had sung slightly off key, one more round of wine was served…and a large Apfelstrudel made its triumphant appearance.”

This according to Newlin’s Schoenberg remembered: Diaries and recollections, 1938–76 (New York: Pendragon, 1980). Many thanks to Tina Frühauf for bringing this to our attention!

Above, the inventor of serialism playing ping-pong in L.A.; below, Dr. Newlin sings Lee Hazlewood’s These boots are made for walkin’.

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