All That Jazz

I was writing yesterday about the power of jazz to transform, the ways in which some of the music from the 1950s created a safe place for listeners and performers like Art Blakey and others.  The context was the music being played in certain restaurants, during dinner service, and how its sound combines with the food and the lighting and the fact that needs and desires are anticipated.

And then what followed was a 9/12 (Japan scale of richness of the beef) six ounce steak pan seared in butter with salt and pepper, that’s it, served rare, and that jazz just mentioned.

The jazz and the food imply rather than state, allowing for quiet rather than bluster, and what’s understood is no more often than a glimpse.

So, yes, in the book I’m working on he leaves NYC and tries to locate the music not within, but around him: No wonder Tyner and Coltrane headed to Japan for inspiration.

 

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