Food and music - the analogies between Indian music and food
When I arrived in Birmingham, I was told that the Indian food here is very famous. Don't ask me why isn't British cuisine - I don't know. I cook a lot, it is enjoyable (and to my finance). Thinking of cooking and composition, they have a lot in common. The article "Why Hindustani Musicians are Good Cooks: Analogies between Music and Food in North India" by Adrian McNeil is a good explanation of that. The title is very self-explaining.
According to McNeil, when you cook you have to identify the Primary, Secondary, and Tertiary ingredients. For chicken tikka masala, a very famous Indian dish invented in the UK. I reference the BBC recipe, hope it is better than fried rice.
- Primary ingredients - Chicken, red peppers, onions, mango chutney, tomatoes
- Secondary ingredients - tikka masala paste, double cream, yogurt
- Tertiary ingredients - ginger, garlic, oil, butter
In Indian music that McNeil suggests
- Primary - basic scale, mode.
- Secondary - vadi (the note of a rag requiring greatest emphasis); samvydl (the note requiring second greatest emphasis); chalan(outlines hierarchy of notes); pakad (characteristic phrase[s]).
- Tertiary - gamaks (ornamentation); shrutis (microtone)
- Primary - Melody, rhythm
- Secondary - Harmony, voicing
- Tertiary - Articulation, phasing
Reference:
McNeil, A. (1993) Why Hindustani Musicians are Good Cooks: Analogies between Music and Food in North India. Asian music. [Online] 25 (1/2), 69–80.
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