I remember one of my very first meals in Italy. \u00a0I had already lived in New York several years at that point, had already traveled pretty widely and I considered myself pretty well-experienced in all things culinary, and I was to a certain extent. \u00a0However, it wasn’t until this meal that I really knew what a good bowl of pasta was. \u00a0I just knew that, up to that moment, I had never had quite a bowl of pasta so fine. \u00a0There wasn’t much of it – it was about the quarter of amount that I would have been served in most American restaurants. \u00a0It didn’t have all kinds of exotic accompaniments or wildly crazy things in the sauce. \u00a0It was just — perfect. \u00a0The pasta and cheese were handmade in the tradition of the region, the olive oil was delicate and sublime, and the basil was fragrant and intense. \u00a0After eating, I didn’t feel bloated or weighed down – I felt like I had eaten manna from heaven! \u00a0My spirit felt revived, my head clear, and it seemed that life had taken on an added dimension that I hadn’t previously been aware of. \u00a0I now knew what “good” was. \u00a0At least in the category of pasta.<\/p>\n
And what does this have to do with music or horn playing? \u00a0I think quite a bit! \u00a0As growing musicians, I feel that one of the greatest joys is the process of learning what “good” is. \u00a0 And it is definitely a process rather than a switch to be flipped. \u00a0(Thank goodness – or else we wouldn’t feel the need to be open to anything after the switch had been flipped!)<\/p>\n
Why the need to know what “good” is, or, in other words, to learn to recognize components of quality? \u00a0Going back to our food analogy, how can a chef train without developing his palate or having a wide experience of tasting food? \u00a0So it is with us “chefs of sound”: we must listen! \u00a0Not only that, we must listen with a certain attentiveness and desire to discern and understand.<\/p>\n
So, taking this a bit farther, I would conjecture that many of the same things that made that bowl of pasta so perfect are the same things that make for great music and great musicians:<\/p>\n
Skill <\/strong>– centuries of knowledge and experience went into harvesting and producing the ingredients of the dish as well as putting it all together in the kitchen. \u00a0One of the most wonderful things about classical music is that we become part of a tradition and craft that extends back centuries and extends to us over time and across geography to where we are today. \u00a0As far as our instrumental skills go, we learn from all those who come before us, inheriting their knowledge of how to recreate the composer’s intent in the most efficient and effective way possible.<\/p>\n Balance<\/strong> – In my bowl of pasta, there was not too much or too little of anything. \u00a0I was not overpowered by any one ingredient, but all the parts were expertly put together to make a beautiful, tasty whole. \u00a0So it is in good music and with good musicians. \u00a0There is a balance, naturalness, and effortless command when you see and hear a great musician or ensemble play, for instance.<\/p>\n Life-giving <\/strong><\/span>– So, not that you must have a life- altering experience every time you hear good music or a great musician play. \u00a0If that were the case, I would be an exhausted mess! \u00a0But there is something about an encounter with a great performance of great music that can expand our existence and broaden our awareness. \u00a0Or at the very least, let us get meditate on something of beauty for those moments we are fully engaged in listening.<\/p>\n Now, what if you don’t like pasta? \u00a0What if you hate the taste of basil? \u00a0That’s OK – \u00a0I only think a little less of you! \u00a0But you can still appreciate the artfulness and skill and care with which everything came together on that plate, even if you prefer a plate Kobe beef to a bowl of pasta. \u00a0And this is where music appreciation and art appreciation classes come in. \u00a0Contrary to popular belief, those classes aren’t meant to tell you what to like; rather, they are educating you in the traditions and skills at work, and shedding light on the various ways the human spirit of creativity manifests itself in these traditions. \u00a0You still get to follow your own path of exploration and find what you like.<\/p>\n So, how do you discover what is “good”, and beyond that, what you like? \u00a0I would say: repeated exposure, a spirit of exploration, and most of all, an open mind. \u00a0Fortunately, we don’t have to fly to Italy in order to experience the best of what music has to offer. \u00a0Listening is possible right where we are. \u00a0We can explore by attending musical events wherever we live, poking around online, and some libraries still have music sections where you can check out recordings. \u00a0My favorite way to explore is by “thread.” \u00a0I find something that appeals to me, or something I hear about in a music review, or through a friend, and find out all I can about it, and after I’ve absorbed it to the extent that interests me, it usually it leads me somewhere else – either to the composers other works, or to other pieces and composers that influenced him\/her.<\/p>\n The classical music world is HUGE with enough room for all kinds of people and all kinds of tastes. \u00a0If you are stumped at where to start, here are some of my faves: \u00a0If you love big, lush romantic sounds, try listening to Mahler’s Symphony No. 5 or to any Brahms Symphony or Piano Concerto. \u00a0If you’re a romantic, but would like something more intimate in feel than an orchestra, try listening to the songs of Reynaldo Hahn. \u00a0I especially love Susan Graham’s recording of these. \u00a0If life is feeling cluttered and you’d like to have something clean to clear out those cobwebs, try listening to Bach’s Cello Suites or a Mozart Piano Concerto (I love Richard Goode’s recordings with the Orpheus Chamber Orchestra). \u00a0If you’re in an edgy mood and would find it interesting to listen to something that caused riots when it premiered, listen to Stravinsky’s Rite of Spring. \u00a0If you want something that will shatter your perceptions of what you think classical music is, try listening to John Cage’s Sonatas for Prepared Piano.<\/p>\n The other thing to know is that music is not all Kobe beef or bowls of pasta. \u00a0We’ve also got appetizers, the finest and lightest of fluffy desserts, and a post-dinner sips of delicious things to help it all settle.<\/p>\n So have fun listening and adding to the “ingredient” list you will take with you into the practice room and on stage. \u00a0And if you are fortunate enough to visit Italy sometime soon, please have a bowl of pasta for me….<\/p>\n","protected":false},"excerpt":{"rendered":" I remember one of my very first meals in Italy. \u00a0I had already lived in New York several years at that point, had already traveled pretty widely and I considered myself pretty well-experienced in all things culinary, and I was … Continue reading