CITRON ET AIL (2014) - for flute, oboe, 2 violins, viola, cello, contrabass
Premiere: Cleveland Orchestra Members Reading Session, Miami FL, Feb. 20th, 2014
Duration: ca. 5'30"
As a food lover, I have always been intrigued by the temporal aspect of taste – from the initial "zing" to the dying remnants and traces of other, often unrelated flavors. This work, entitled Citron et Ail (French for “Lemon and Garlic”), explores a combination of two distinct, unique flavors in a culinary experience in which the two are combined. Think of a sauce in which a chef cooks chicken, for example. The several ways in which I work with the “flavors” include examining the nature of each flavor in time and approaching a musical representation of the sensation of each in the mouth. Lemon is a tangy, sharp, sour flavor, but with a sweet aftertaste. Garlic is a fat, present zing with a slightly bitter aftertaste, but can also be warm and rich in its many forms, from minced, roasted, powdered, etc. The musical parameters of the work – gestures, orchestration, and form, are inspired by the two flavors and create multiple layers of interpretation. I use musical materials to convey the complex and often indescribable experience that comes with enjoying cuisine.