Gastromusicology: Exploring the Flavor of Sound | Connecticut Public Radio

Gastromusicology: Exploring the Flavor of Sound

Feb 11, 2015

In his book Classical Cooks, Hartt professor Ira Braus explores the link between musical and culinary taste. This hour, he joins us to explain the relationship that composers had with food, and the impact this had on their musical output. Were some of your favorite symphonies and operas inspired by some fatty meats or tasty sweets? Join us to find out.


  • Ira Braus - Associate Professor of Music History at The Hartt School
  • Marc Abrahams - Editor of the Annals of Improbable Research magazine and organizer of the Ig Nobel Prizes

Colin McEnroe and Chion Wolf contributed to this show.