These past two months we’ve explored singing with all the senses. We started with hearing, perhaps the most obvious one, and the importance of learning to listen with the inner ear, as well as how to love your actual ears. Then, with sight, we talked about using imagery to bring imagination to a song, and similarly, with touch, how to bring life to your voice through movement. We even managed to work in the sense of smell, through some practical aromatherapy for the voice. Now I’ve gone and saved the most challenging sense for last, and that is taste.
Originally I was planning on sharing with you recipes dedicated to great opera singers (Turkey Tetrazzini), and even one crafted by a composer (Tournedos Rossini), but unfortunately the average celebrity’s taste (let alone budget!) does not translate well to the modern home kitchen; that is, unless you regularly buy foie gras, hunt for truffles, or bake a turkey more than once a year.
Instead, let’s consider what taste has to teach us on a simpler, more elemental level. Continue reading