I’ve been to an unprecedented number of concerts this year; perhaps it was making up for lost time (two years without any live entertainment at all), or the nostalgia factor (most of the shows were bands or artists whose music made up the soundtrack of my 80s upbringing), and maybe even a YOLO component (sadly there were unexpected losses that really drove home the point that life is short and it’s meant to be lived to the best). No matter the reason, the music was magic for me, much like food.
In my life, melodies and meals are very much intertwined, food and music in fact, are my two greatest passions. The one love that I have held onto longer than my love of food, is my love of music. I even had dreams of being a Rockstar. While my days on stage were limited to singing in my high school choir, song still finds its way into many facets of my life, including the kitchen. Music permeates the room as do the aromas of whatever is simmering or searing on the stovetop; and it is not at all unusual for me to improvise with a wooden spoon and begin a culinary concerto.
There are the obvious songs that mention food or drink that make up my repertoire, Al Bano and Romina bursting into song about felicita’ being un bicchiere di vino con panino (happiness is a panino a glass of wine), Mina vocalizing che bonta’ (what a bounty), Zucchero crooning about Menta e Rosmarino (mint and rosemary) and Fiorella Mannoia belting out caffe nero bollente (hot black coffee).
It’s simply impossible for me to imagine there being no accompanying soundtrack to food. There is the music that brings back edible memories; the tormentone dell’estate (the big summer hit) that was playing loudly on the radio as I enjoyed snacks on southern Italian shores, the tarantelle that played as I perused the food stalls of the weekly artisan market in my parents’ small hometown in Calabria. The contemporary pop music that plays while enjoy pizza and drinks with friends, the live country blues band that entertains during the local ribfest, the slow rhythms that accompany a romantic dinner for two, even the backing chorus of singing Muppets as babies take their first bites.
In the aforementioned series of concerts, the evenings include dinner and drinks prior to the show (I love the offerings at the Amex Lounge prior to a performance at the Budweiser Stage), a treat after the show (there’s nothing so welcome as an ice-cream truck peddling soft serve after shouting song lyrics at the top of your lungs); and sometimes there’s a culinary connection with the artist (I was thrilled to try Ed Sheeran’s hot sauce moments before his epic one man show).
Further to the music and moment connection, there is also the correlation of the artists themselves. I remember about a decade ago, standing in line for two hours, one of hundreds gathered to get a glimpse of one of my favourite chefs, Jamie Oliver. When he entered, the room exploded into cheer much like when a rock star steps out onto a concert stage.
The association goes beyond that; a menu is very much like a song, and the cook or chef, very much like a musician. Every song has an intro, as does a meal, the appetizer. Verses are used for storytelling, much like multiple courses on a menu (particularly a tasting menu or themed dinner). A song culminates with a chorus, as does a meal, once you’ve had your first glorious taste. The outro of a song is the slowing down and eventual end of the song, which in effect is the same as dessert, concluding a meal. Are you starting to make connections here?
Last but not least, the comparison between culinarian and composer. Music is a form of self-expression and art, as is cooking. Both the chef and the musician devote their lives to their craft; they practice and may even make sacrifices to achieve their mastery. They each must begin with learning the basics to develop and grow, and, as they do, they achieve an understanding of harmony and balance. Each has an instrument (coincidentally both use a guitar as there is a tool for pasta making know as a chitarra, on which strands of pasta are strummed out). With their instruments and their creativity, they can both evoke emotion and offer comfort, and finally, they each have an audience, the musician, their concertgoers and the chef, their diners.
In the words of the great Shakespeare, if music be the food of love, play on, and I would add, always appreciate, and enjoy the connection between sugo and song. Buon Appetito!
