The Fugal Gourmet’s New Site

Dear Food Enthusiasts, Welcome to the new location for The Fugal Gourmet. I started the blog in February 2008 on another hosting platform, and in January 2015 I added a collaborator. Since 2018 I have been doing this alone. It began as a form of correspondence between music colleagues who have an interest in all …

Talk is Cheap (or, “I can show you better than I can tell you”)

Previously, on The Fugal Gourmet, I paraphrased Mark Bittman's statement that one should be able to make at least 5 recipes without referring to a recipe. Elsewhere, I have discussed being able to improvise something with a set of ingredients. Today, at the Home for Wayward Muses, we harvested the first of what looks to …

Making the Cut: Deliberate Practice with Julienne Brunoise, Chiffonade Mirepoix, et al.

03 June 2019 This started out as a New Year's resolution and its back story. The New Year is now 5 months old so this is just about the back story and its underlying theme, the relationship between motivation and creativity. In the final 4.5 months of finishing and defending my dissertation I lost 45 …

Tacos are like ogres: they’re complicated (étude or essay: what’s the diff?)

18 December 2018 Dear Colleague, It has been too long since we've had a discussion about food and music. The circumstances behind the hiatus are not important; it will suffice to say that I have been thinking about many posts and the connections between food and my own music practice for the past few years. I …

Who are you? (or, Les goûts réunis en Latinoamericana)

14 August 2013 I was, as usual, thinking about tacos. Tacos de carne asada with tomatillo salsa and the ubiquitous signifier of Mexican food, the lime. But what got me started thinking about tacos? I believe it was this article by Coriún Aharonián about a Latin American musical identity. Here is the full citation:Coriún Aharonián, …

“Sweeter than roses” (or, Can we come to an agrément?)

9 October 2012 Dear Colleague, Today I wanted to discuss the humble sweet potato. Or is it the unpretentious yam? Tasty and versatile, regardless of which plant, but the task of discussing this food item became formidable when I realized that, like trills, mordents, and flattements, sweet potatoes and yams are completely different plants. How different? …

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