General Discussion 13

Musical Menus

wyogal | Oct 11, 201102:23 PM

At the suggestion of someone on another thread, I'm starting this one.
I have been teaching adult education classes in our community, combining my love (and expertise) of music, and cooking. The first class was called Beethoven Soup. The composer had once fired a housekeeper for lying, saying that if you lie, you do not have a good heart and if you do not have a good heart, you cannot make good soup. I chose 4 major works (4 session class) and prepared 4 different soups, mostly Austrian, with the last being borscht because "Beethoven" means "beet garden."
It was very successful and they wanted more.
Last year's classes were Aaron Copland and American Cuisine. Again, 4 major works. Fanfare for the Common Man featured common fan fare: pretzels with mustard and cheese dips, and coney dogs using Nathans' hot dogs and Cincinnati chilil (he wrote the piece for that orchestra).
Billy the Kid featured a corn chowder with New Mexican green chilies, and a chipotle cheesecake with a mango/jalapeno compote.
Rodeo featured chuckwagon food, "cowboy" beans, sourdough biscuits, applebutter.
Appalachain Spring featured Pennsylvania Dutch Chicken "bot boi" (a thick c. noodle soup), shoo fly pie, and a Shaker Lemon pie.
Then in November, I did a very corny class: Tchaikovsky's Nutcracker Sweets, featuring drink mix recipes and desserts taken from the 2nd act... chocolate, coffee, tea... and of course, sugarplums!
They asked again, so am in the midst of a world music/world cuisine class... Sub-Saharan Africa featuring fou fou (Americanized, because I couldn't get the right ingredients), yellow rice, and a west African chicken stew, Middle East/North Africa (a feast of hummus, falafel, pita bread, and a variety of condiments like preserved lemon, olives, feta, tomatoes,) , India, and Indonesia.
Next month will feature history... Baroque, Classical, and Romantic eras, featuring historical foods.
I have a masters degree in music, and went to 2 semesters of cooking school a couple of years ago (after quitting my teaching job.)
I combine music history, appreciation, lecturing while cooking. I use a variety of materials, cookbooks, media, children's books (because they have such awesome illustrations!).
So..... if you were to pair music and food, what would you do?

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