On a warm afternoon, I sat in a tuk tuk in Siem Reap, on the way to a Cambodian cooking class, looking forward to trying my hand at one of my favourite cuisines. Fish amok, a local dish I’ve always enjoyed, was on the menu. Despite having ordered this dish a number of times in restaurants, and knowing roughly what the ingredients are, I was surprised at the cooking process — this curry is steamed in a banana leaf parcel, rather than cooked directly in the pot like many other curries. I’ve spoken about how unfamiliar music and unfamiliar food are similar in that there will be accessible entry points of familiarity even if it’s new to someone, but it’s now time to take this discussion further, going beyond what goes into music — or food — to how it’s put together. Cooking methods change the nature of a dish and, in the same way, the way we put musical elements together changes the nature of music.
Continue reading “Beyond instruments and ingredients: going from the ‘what’ to the ‘how’”