Culinary metaphors appear frequently in both my coaching and my writing about music. It’s a relatable sphere of experience – everyone has experience of eating – and I enjoy cooking as a creative endeavour in its own right.
A recent bout of covid has got me thinking about cooking as a compositional metaphor in a new way. A week after my symptoms first started that my sense of smell went on the wonk. It didn’t stop me cooking – we still needed to eat, after all, and when you’re stuck at home self-isolating, cooking is a good way to pass the time, as everyone discovered last year in lockdown.
But creating and consuming meals without the olfactory dimension is a very different experience from usual. For one thing, it made me notice anew how much I navigate my way round the kitchen by smell: judging spicing levels, gauging doneness. Now I have to work by theory rather than by feel: how much ginger would you expect a recipe to specify for this quantity?; how long should this take to cook?
