In 2004 the diversity among the staff at RILM’s International Center inspired the idea of compiling a cookbook, and the following year we quietly published Dining with RILM in a limited edition.
In her preface, Tina Frühauf,the book’s Editor-in-Chief, gives mouth-watering examples of RILM entries involving food—from David Tudor’s spice cabinet to Japanese rice planting ceremonies to the roles of eating and drinking in Verdi’s operas. Many of the recipes are music-related, if sometimes rather fancifully so (e.g., “A Faustian margarita”). Copies of this rare compendium are available from the International Center, though this information is not on our website—it’s a blog exclusive!
The cover photograph, reproduced above, was taken by our former Managing Editor, Murat Eyuboğlu. You are invited to post your own favorite music-related recipes below.
