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A stereotype that has been proven again and again is the belief that musicians love to cook. Growing up as a classically trained musician, I’ve heard countless times that preparing food is analogous to creating music. The ingredients are the instruments and there is a delicate balance between too much and too little — how well the horns blend with the strings, the spicy sound of the oboe, or the milky texture of the flute. The end result is something new, something greater than the sum of the parts (the ingredients and instruments). Great food and great music have this in common, whether that means sticking to the recipe, or experimenting with different tastes and sounds. Check out this list to see why this analogy holds true for these 20 delicious pieces of music.
Michael Rosin
