Jakob Bro / Thomas Morgan / Jakob Mielcke: Copenhagen, Denmark, July 9, 2012
Nature and Being
Flavors and tastes draw us in and guide ussimilar to soundwhen we walk or stroll through our environment. We live by it. For Mielcke, this is an essential biographical experience. We had a stimulating discussion about the tastes and sounds of varieties of snow and ice and over his early attraction to the taste of beech-leaves in early spring. "An important characteristic of my cuisine is my obsession with nature. It is essential to me to pull as much organic wilderness as possible into my cuisine. By observing nature, the style of our food almost becomes self-evident. It is organic and playfulin the moment, always looking towards the future, respectful of the past."
Mielcke also emphasized the transitional and imaginative aspect of the creation and enjoyment of food. "Food is a way for me to communicate emotions and tell stories. To reach people and move them. It...only works when vulnerability is present. Taking people on a gastronomic journey around the palate and playing with the senses. The elements of nature in a series of organic impressions and tales transformed onto your plate."
Both musicians were highly sensitive to these dimensions in their very own ways. Morgan demonstrated an extraordinary sense of the relativity and solidarity of sound and a special sensitivity of finding the right expression of it. Bro possessed a heightened sense of deep structure, the inherent powers of simple themes to unfold, and for the burning qualities of understated sounds. In that sense, all three performers relied confidently on (and experienced) the power of nature and their own shaping capacities. The effect of this palate-music lasted for hours, for days in the mouth and mind.