Cookin’: O jazz gravado ao ‘vivo’ e ‘à mesa’
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https://doi.org/10.33871/23179937.2023.11.1.7773Keywords:
Gastrosonic Cognition, Jazz, MusicologyAbstract
Music has the ability to represent and infer what it is to be Human, being closely related to what we are, do and aspire to be and do. Therefore, it easily transfers to other activities, resulting in multisensory cognitive experiences as in the gastrosonic case. Music, food and drink had and still have a special relationship in Jazz. At the interface of playfulness and sensory pleasure, historical reasons led to great moments of jazz practice taking place in food and beverage establishments, making restaurants, bars and clubs great worldwide concert stages. In this article we will approach three phonographic records of great importance in the history of Jazz that took place in food and drink establishments. In these seminal jazz albums, not only moments of great musical art were recorded, but also all the sounds of restaurant activity. Thus, in these records, music and other sounds are in counterpoint and harmony, (re)creating the multisensory experience of live jazz performances in its most traditional context.
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