On Wed, Dec 3, 2008 at 1:41 PM, Udhay Shankar N <[EMAIL PROTECTED]> wrote:
> Deepa Mohan wrote, [on 12/3/2008 12:56 PM]: > > > Ah. I actually have this theory that making food is as creative an > endeavour > > as any other art; therefore, really good food cannot be standardized...if > it > > is, it will lose by that process. > > I am not sure I agree. > > It is perfectly possible, in my experience, to have chefs turn out food > that tastes just the same (*and* is excellent to boot) day after day. > > Similarly, a jazz guitarist (to take perhaps the most improvisational of > the performing arts, just to make my point) still needs to play > *similarly* night after night, to connect with his crowd of regulars and > those they persuade to show up. > > Udhay Well...I think this because even when I measure the ingredients and follow a recipe (not always possible with south Indian cooking though), the food does not taste zigackly the same each time. And while my *style* of singing may be similar, the improvisations of a raaga alapana or swara prasthara WILL be different each time. The crowd of regulars are looking for similar stuff each day, be it music or food; but I dont think they are looking for identical stuff. That would be...so boring. Coughers please note, bottom post :) Deepa.
