Food and Music, are, to my way of thinking, synonymous.
Food has many roles in our lives the obvious being a staple necessity to remain on this earth, similarly, it can be used for comfort when we are at our lowest, but that is before we venture into the realms of the sublime artistry of the senses . Chefs and cooks alike acknowledge the splendiferous wonder of colour and taste upon the palette affecting mood, memory and imagination. Much is made of layering salt on acidity, sweet on sour, savoury on sweet creating a story, the main ingredient being the hero.
So too in music, a mathematical arrangement of notes and chords creates a sound rocking the senses into a state of oblivion. Classical composers arranged concertos for the piano, violin, cello or flute, every composition flavoured with the sweet and sour, telling a story creating a mood, awakening the imagination and memory for the listener. But the audience are not the only ones being carried away on the tide of sounds, so too are the performers who become one with their instrument, falling into the hypnotic swell of crescendo and fortissimo.
‘A Piano’ came about because of a pianist whose fingers when they flew across the keyboard created a sound of beauty which took me to a place long forgotten.