Joel McNeely

Blog | 2007 July

Archive for July, 2007

More Thoughts on Igor and Thile

Monday, July 23rd, 2007 by Joel

Of course the idea that recorded music is in and of itself destructive, is not one I hold to. But one thing that I take away from Stravinsky’s amazingly prescient writing is how much the over saturation or availability of recorded music can cheapen music’s own value.

I once had a discussion with an (allegedly) educated man, who said that all recorded music should be free because record companies had ripped people off for so long. It was really hard not to hit him. Now obviously, for whatever reason there are a lot of people who feel perfectly fine about stealing music. If you think that it only affects the big labels, think again. Anyone care to look back and see when the last Varese rerecording was? File sharing has hurt everyone.

Because music is everywhere now, in the stores, in the malls, in the elevators, instantly attainable through free or paid means, somehow it’s value is lessened. I remember so well, the effort to save for a certain album, and then going to the record store to look through the bins, sometimes even smelling the records. And then finally buying one and not being able to contain myself until I got home to tear off the plastic and put it on. There was something to that. Now don’t get me wrong, I LOVE the convenience of iTunes. My son, who has grown up with virtually all music ever recorded, available to him at his fingertips all the time, thinks of music as something much less special. The accessibility we have to so much, and so many varied kinds of music is astonishing, but I think we have lost something in the process.

And finally, I think in general, people have lost the connection between recorded music and live performance. There was a time, when as a musician if you couldn’t play live what was represented on your record, there was real shame and ridicule. Now that’s the norm. I just don’t get it. But there ARE bright lights. When Chris Thile and his merry band of virtuosi choose to make a record of the most incredibly complex and difficult music, standing around two microphones, playing live with no editing, my heart soars. Because the music is phenomenal and yes, the fact that they can play it live with no mistakes makes it even more phenomenal to me. Knowing that the notes haven’t been tweezed to be perfectly in line or in tune makes that recording that much more special.

Gradual Paralysis

Thursday, July 19th, 2007 by Joel

From 1935, to perhaps spark discussion, these words from one of the greatest composers who ever lived:
“The propagation of music by mechanical means (for instance, the disc) and the broadcasting of music – that represent formidable scientific conquests, which are very likely to spread even more – merit close examination as for their importance and their effects in the domain of music. Of course, the possibility for both authors and performers to reach the masses, and the fact that these masses are able to make themselves acquainted with musical works, represent an unquestionable advantage. However, it cannot be concealed that this advantage is dangerous at the same time. In the past, someone like Johann-Sebastian Bach had to walk ten leagues in order to hear Buxtehude perform his works. Today, any inhabitant of any country simply has to either turn a knob or play a record in order to listen to the piece of his choice. Well! It is in this very incredible easiness, in this very lack of effort that lies the vice of that so-called progress. In music, more than in any other branch of art, comprehension is only given to those who actively contribute to it. In itself, the massive reception is not enough. The listening of certain combinations of sounds, and the automatic growing accustomed to them does not necessarily involve the fact of hearing and grasping them, for one can listen without hearing, the same way one can watch without seeing. What renders people lazy is their lack of active effort and their developing of a liking for this easiness. People no longer need to move about as Bach had to; the radio spares them the traveling. Neither do they absolutely need to make music themselves and to waste time studying an instrument in order to know the musical literature. The radio and the disc take over. As a result, the active faculties, without which music cannot be assimilated, gradually atrophy among the listeners who no longer train them. This gradual paralysis leads to extremely serious consequences. Overwhelmed with sounds, the most varied combinations of which leave them indifferent, people fall into a sort of mindless state, that deprives them of all ability to judge, and renders them indifferent to the very quality of what they are served. In the near future, such disorganized overfeeding is more than likely to make listeners lose their hunger and their liking for music. Indeed, there will always be some exceptions – some people within the hoard will be able to select what they like. However, concerning the masses, one has all the reasons to fear that instead of generating love for and understanding of music, the modern means involved in spreading music will lead absolutely to opposite results; it is to say, they will lead to indifference, to the inability to recognize them, to be guided by them, and to have any reaction of some value.”
Igor Stravinsky – “Chronicles of My Life” – 1935

Essence and Pretense

Tuesday, July 17th, 2007 by Joel

Poor neglected food blog. I’ve been really busy with a film, concerts and recordings and haven’t had time to cook, much less blog about it. But the nice thing about traveling is that I’ve collected some great culinary experiences.

Lyon, France is supposedly the gastronomic capital of Europe, if not the world. (So they say, whoever they is.) And yes, there are a lot of restaurants. Paul Bocuse, the legendary chef is from Lyon and has four restaurants there. So on my first night there I happened on one of his spots, which was right around the corner from my hotel. Café Le Sud. Traditional southern French cooking. It was very good with one extraordinary dish. Something as common as a salad with tomatoes, basil, feta and olive oil is a summer staple. I make it two or three times a week in the summer around here. Except that on this night, it was as if I were having it for the first time. I don’t think I’ve had tomatoes with such explosive and yet refined flavor, and feta that tasted as if it had just been made. But the real kicker was the olive oil. I kept looking around for ground up olives in the salad because it had a flavor exceptionally redolent of olives. And then I realized it was the oil. And I also realized that most olive oil is shit! I was tasting real olive oil for the first time. Incredible. With a little reading I learned that OO is best the moment it’s been pressed. It’s downhill from that moment. It doesn’t like light and it doesn’t age well. So the best OO is the freshest. This must’ve been really fresh. At any rate, this simple salad was the best thing I had in all my travels of France.

Now for the worst. I figured that I had been eating in brasseries, cafes and mid-level restaurants my whole trip. I should go for one meal in a really top Michelin-rated joint. And so, Nicolas Le Bec, with 2 shiny Michelin stars. The space was modern and inviting with an air of money. The staff was super snooty. All okay if they could really throw down on the food level. I ordered white asparagus and foie gras. No brainer. It came, presented in a checkerboard design, which must’ve taken the garde manger guy an eon to erect. And all this beautiful foie and asparagus, drowning in what tasted like vinaigrette out of a bottle. I swear it was a crime against foie. Shameful.

So, then came the duck, which my colleague’s wife had also. After 10 minutes of the table shaking furiously as we tried to cut even a bite of the fibrous, rubber fowl, I gave up. There was nothing remotely edible on this bird. Just tough stringy fatty meat. And it was drown in a gooey, sweet sauce that even if getting a bite were possible, tasting it beyond the sauce wouldn’t have been. I wanted to flee. And then the bill. Lets just say that lunch was more expensive than dinner at Per Se in NY, the best meal I’ve ever had or ever expect to have. Thomas Keller, you have nothing to worry about. In the end I decided that this place was all pretension and no substance. If the facade is impressive enough, I guess people will buy anything. The Emperor’s new reduction. Sheesh. Give me a simple tomato salad any day.
Oh and one more thing: in France they call the conductor of the orchestra, Chef! It even said Chef Joel McNeely on my dressing room. So for a few days, I could actually claim to be a real chef!