Cookin’: O jazz gravado ao ‘vivo’ e ‘à mesa’

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Autores

DOI:

https://doi.org/10.33871/23179937.2023.11.1.7773

Palavras-chave:

Cognição Gastrossônica, Jazz, Musicologia

Resumo

A música tem a capacidade de representar e inferir o que é ser Humano, estando intimamente relacionada ao que somos, fazemos e ambicionamos ser e fazer. Assim sendo, facilmente se transfere para outras atividades, resultando em experiências cognitivas multissensoriais como no caso gastrossônico. Música, comida e bebida tiveram e têm uma relação especial no Jazz. No interface da ludicidade e prazer sensorial, razões históricas levaram a que grandes momentos da prática do Jazz acontecessem em estabelecimentos de consumo de comida e bebida, tornando restaurantes, bares e clubes grandes palcos mundiais de concertos. Neste artigo abordaremos três registos fonográficos de grande relevo na história do Jazz que aconteceram em estabelecimentos com prática de restauração. Nestes seminais discos de Jazz, registou-se não só momentos de grande arte musical como também é percetível todos os sons de ambiente de restauração. Assim e nestes discos, música e outros sons estão em contraponto e harmonia, (re)criando a experiência multissensorial das apresentações ao vivo de jazz no seu mais tradicional contexto.

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Biografia do Autor

José Menezes, Universidade de Évora | Portugal

José Menezes é saxofonista, professor e compositor. Estudou saxofone com Rick Margitza, John Tchicai, David Liebman, Jan Garbarek e Joe Lovano. Licenciado pela ESMAE, Mestre em Psicologia da Improvisação (Universidade de Sheffield) e Especialista em Música. Tocou com Butch Morris, Kirk Lightsey, Myra Melford, Andy Scott, Julian Arguelles, entre muitos outros. Atualmente é bolseiro de Doutoramento da Fundação da Ciência e Tecnologia, dirige o projecto “Rotas do Jazz” (apoiado pela DGArtes) e grava o seu projecto musical “100 Umbrellas” sobre música de Erik Satie (com o apoio da Fundação-GDA). Dirige a Big Band Alão Jazz e o seu quarteto com composições originais. ORCID 0000-0002-1210-8655. E-mail: jmanuelamaromenezes@gmail.com

Eduardo Lopes, Universidade de Évora | Portugal

Eduardo Lopes efetuou estudos de bateria jazz e percussão clássica no Conservatório Superior de Roterdão (Holanda). É Licenciado pela Berklee College of Music (EUA) em Drum Set Performance e Composição com a mais alta distinção (Summa Cum Laude). Doutorado em Teoria da Música pela Universidade de Southampton (Reino Unido) sob orientação de Nicholas Cook. É autor e coordenador de várias publicações científicas sobre a problemática da interpretação musical; teoria da música e ritmo; jazz e ensino de música. Ao momento é Professor e diretor do programa de doutoramento em Música e Musicologia da Universidade de Évora e coordenador do CESEM – Centro de Estudos de Sociologia e Estética da Musical na mesma universidade. ORCID 0000-0002-6743-970X. E-mail: el@uevora.pt

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Publicado

02.05.2023

Como Citar

Menezes, J., & Lopes, E. (2023). Cookin’: O jazz gravado ao ‘vivo’ e ‘à mesa’. Revista Vórtex, 11(1), 1–27. https://doi.org/10.33871/23179937.2023.11.1.7773

Edição

v. 11 n. 1 (2023): Revista Vórtex

Seção

Dossier “Ubimus, Gastrossônica e Bem-estar”

Licença

Copyright (c) 2023 José Menezes, Eduardo Lopes

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