Cookin’: O jazz gravado ao ‘vivo’ e ‘à mesa’
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https://doi.org/10.33871/23179937.2023.11.1.7773Palabras clave:
Cognição Gastrossônica, Jazz, MusicologiaResumen
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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