What’s cooking on the orchestra stage?

A concert has been announced this Saturday in which four star chefs will prepare a meal on stage while the Minnesota Orchestra performs ‘matched’ symphonic works. Have they totally lost the plot?

Read here.


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  • Perhaps a woman’s place is in the kitchen after all. Sorry…

    In the marketing battle between gimmick and content, the balance must always be toward the content. If not, we go down a path from which there is no return.

  • Well, it was presumably only a matter of time before this internationally widespread obsession with food & cooking shows made it’s way into classical music. I remember a cooking show that featured a string quartet and string octet in Cologne and even the Boston Symphony Orchestra is posting culinary advice…

    According to the BSO, a “matched” symphonic work would be something German for sausages and something French for French cheeses.

    • Somewhere around here I have an old BSO cookbook, probably from the ’60s or ’70s. I’ve even cooked a few recipes from it.

      The connections between food and music go back much further. Think about all the music that was composed as background music for dinners.

      • That is very true. What sort of recipes does the BSO cookbook have? Are they recipes inspired by composers, pieces or musicians?

        • I don’t have it in front of me. It may be in a box.

          I remember cooking “chili with gin,” a recipe from the late Sherman Walt. (I had to go buy a bottle of gin just for the recipe.)

          • That sounds interesting. It brought back a rather piquant memory of a chilli infused gin I once tried in Oslo.

  • I will repeat it 10000000000 times if necessary norman: The institutions will survive, not the music.

    Once your generation is gone (and you have, MAYBE, 15 years until numbers are insignificant) Millenial retirees will impose globally THEIR definition if classical music: Acoustic Pop!!

    POP MUSIC, played in the violin.

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