Data from an experiment in which subjects listened to a series of pitches played on various instruments while tasting flavors such as lemon, peppermint, and salt showed significant connections between the sounds of the instruments and flavor perceptions.
For example, the taste of sugar was considered inappropriate for trombones, while it matched well with the piano. Orange-flower went with trombones but not with strings, while coffee failed to correspond with brass instruments but suited woodwinds nicely. “Our results”, the researchers noted cannily, “raise important questions about our representation of tastes and flavors, and could also lead to applications in the marketing of food products.”
Born in the South Bronx, New York, Willie Colón has been a leader in the salsa tradition for over 50 years. In an interview, he discussed the music and its background.
“A lot of people like to characterize salsa as a pastiche of Cuban son. There’s no denying that there is a Cuban influence and a Cuban base to it, but it’s so much more.”
“Salsa is not a rhythm, it’s a concept. It’s a way of making music. It’s an open concept and the reason that it became so popular is because it was able to evolve and accept all of these other musics. We put the bombas and plenas in it; we put calypso, samba, bossa, and cumbia in it. It’s definitely not even a Puerto Rican or a Cuban music. It’s a reconciliation of everything you can find.”
“I think it could have only happened here in New York, where you had so many different kinds of people living and playing together. We used to get a lot of the black jazz players. They wanted to come and play salsa so they can blow over the changes. Where are you going to find players like that other than in a big city like New York? This was not going to happen in Cuba or Puerto Rico; it had to be here.”
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