The relationship between music and food is nothing new. This Thanksgiving I invite you to explore what some of the world's most renowned musicologists and composers have shared in their very own, you guessed it, cookbooks. Dining with RILM So who is RILM anyway? Répertoire International de Littérature Musicale, more commonly known as RILM, is an international bibliography of writings on music covering scholarly publications on all kinds of music and published in any language. Essentially, they are the ultimate dinner guests from around the world. Copies of this rare compendium are difficult to find these days, but thankfully a copy of the Preface is still available online. Enjoy the puns, musicological jokes and off-the-wall references this Thanksgiving with your family. In the preface, Tina Frühauf, the books Editor-in-Chief, offers a taste of what's inside: "In addition to food as a subject in music literature, a variety of recipes are cited or abstracted in RILM, among them Tournedos Rossini; the Rezept für ein Schubert-Gulasch [Recipe for Schubert goulash]; ingredients for the Schubert-Kugeln (as opposed to Mozart-Kugeln); a special cocktail by Carl Stenborg, a Swedish singer and composer; recipes of the Shona people in Zimbabwe..." Care for more modern cuisine? Macrobiotic Cooking by John Cage Here is John Cage's own Macrobiotic Cookbook and a video of the renowned composer cooking in his own kitchen with Alison Knowles in 1987. The archival video, courtesy of Arleen Schloss, shows John Cage and Alison Knowles preparing a meal in John Cages kitchen.
For an insider's view of John Cage's kitchen, check out composer Jack Stub's blog here.