cooking

May 15, 2013

Notes On Magnus Nilsson’s “Faviken”

In Bill Buford’s insightful essay that introduces Magnus Nilsson’s Faviken cookbook (Phaidon), Nilsson speaks of feeling, touch, and vibration when explaining the transcendent quality of French chef Michel Bras‘ cooking: “I don’t think I can describe it. Or not in technical terms, because it has nothing to do with technique (…) It’s in an extra Continue reading

analogies, culinary arts, synesthesia, vibration

cooking, food

Thomas Brett is a musician and writer who holds a PhD in ethnomusicology from New York University. He is the author of Principles of Electronic Music Production and The Creative Electronic Music Producer, a book described by Sound On Sound magazine as “a deep philosophical analysis of the various creative inspirations, ideas and processes involved in producing electronic music.” His essays have appeared in the journals Popular Music and Popular Music and Society, as well as edited collections by Routledge, Oxford, and Cambridge University presses. Thomas has played percussion on Broadway since 1997 and writes about music at brettworks.com.

cooking

Notes On Magnus Nilsson’s “Faviken”