AESTHETICS FOR BIRDS

Aesthetics and Philosophy of Art for Everyone


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ON THE AESTHETICS OF PLAYING PIANO

In the penultimate measure of the first movement Clementi’s Sonatina No. 36, there is a short cascade of notes:

This sonatina is often used as a teaching piece, because it’s a great introduction for the early intermediate pianist to the techniques required in more complicated piano pieces. This little cascade is a good example of why. It’s short, only eight notes long. In the numbering system every beginner learns, your thumbs are ones; your pinkies, fives. The G and A keys are right next to each other on the keyboard, and one might expect that the prescribed fingering of two adjacent notes would require two adjacent fingers. Perhaps, because the sequence continues down the keys, the four and five fingers, so that other fingers are properly positioned to reach the next notes.

But that’s not what happens. The G is struck with the thumb, and the A with the fourth finger. To do this, one must curl the edges of the palm toward each other like a taco. Then, the second finger crosses over to reach the D, the third follows to strike the E, and then the sequence repeats. 1, 4, 2, 3. Continue reading


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WHAT’S MISSING FROM COOKBOOK REVIEWS

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What follows is Part 1 of 3 in a series on the aesthetics of food.

Read enough cookbook reviews, and you’ll start to notice a curious gap. Cookbook reviews mostly focus on how the recipes turn out — how tasty the dishes are, or how authentic they are. Sometimes they’ll also talk about the quality of writing, or how much you learn about some region’s culinary history  or food science or the author’s childhood or whatever. But usually they leave out what it feels like to actually cook the goddamn things. Continue reading