Dear Colleague,
I recently had an exceptionally fine day with my wife at the State Fair. The usual things that come to mind were there: amusement park rides, textile and food exhibits, an extensive lumberjack competition, an exceptional plant exhibit (perennials and annuals), a formidable food gauntlet with everything from very good (crepes, Carolina bbq), to horrifying (corn dogs, and a place offering "mile-high fries"), livestock shows, a couple of horse competitions, and exhibits by the 4H and FFA.
Observing the young people involved in the FFA livestock exhibit brought home for me again the similarities between food and music. Surely you are thinking "of course the FFA and the Brandenburg concertos have many things in common." Or not. But, from my way of thinking, with which you are familiar, the fundamental elements involved here will not come as a surprise. It was a heart warming experience to see a group of young people so dedicated to something, with a sense of purpose, The discipline involved in caring for the animals from birth to whatever their final destination may be. A daily practice is involved, to be sure, in caring for the animals.
You ask, "I see how this dedication, routine, and respect for something is similar to music, but how does this relate to food?"
It is not the dedicated young people by themselves that provide the parallel. It is the interaction with the animals, some of which become food. Being part of this process gives one the opportunity to watch something grow, mature, and finally be part of something else. The animals that mutate into the food state go through another process and become part of something else, and at this point the young people are no longer involved. But they provided a unity in the food chain, similar to what Jean Philippe Rameau called in his Treatise on Harmony, the fundamental bass in music. Or as demonstrated in Francesco Gasparini's L'Armonico Pratico al Cimbalo, the building of harmony from the ground up.
An awareness of the source of our food, be it plant or animal, should be more a part of our daily eating. Ann Vileisis discusses this in captivating detail in her book Kitchen Literacy. And our daily practice of music should include an awareness of the composition process. Very few of us these days are performer-composers such as J. S. Bach, Giuseppe Tartini, or François Couperin, and fewer still of us have made the effort to study rhetoric and oration and their relevance in composition and performance. An awareness of the sources and processes is our foundation for food and music and are essential to a good understanding of them, and should be considered in our preparation of both.
When people speak of grassroots movements, they perhaps should think of Rameau or Gasparini, and build their structure from the bottom up, grass fed.
I remain,
y.m.h.&o.s.,
Quantzalcoatl