Eli Miller

In writing my presentation about Daniel Humm, I have done some reflection and worked through many of Barthes' principles almost like a sort of excersize for my brain to recognise the intention of an artist putting creative work into the world. Daniel Humm is the head chef (Chef de Cuisine) of the highest acheiving Michelline recognised restaurant in the United States called Eleven Madison Park. Humm took a serious risk when he decided to risk the restaurant's status as #1 restaurant in the world they earned in 2017 by moving to a completely plant based menu through the pandemic. A fully plant based micheline 3 starred restaurant may seem like a normal thing today but to risk a total overhaul of the existing menu that late into the career of the restaurant was a serious risk that had never been made till his time. While his courses mostly highlight seasonal vegetable ingredients in their own right, some of his courses playfully reference existing dishes which usually rely on mea...

What is the use of composing if it is to confine the product within the precinct of the concert or the solitude of listening to the radio ? ... ...The modern location for music is not the concert hall, but the stage on which the musicians pass, in what is often a dazzling display, from one source of sound to another. It is we who are playing, though still it is true by proxy; but one can imagine the concert - later on ? - as exclusively a workshop, from which nothing spills over - no dream, no imaginary, in short, no 'soul' and where all the musical art is absorbed in a praxis with no remainder. (IMAGE - MUSIC - TEXT -Barthes pg 154). By making a recipie you are making a public playbook for future adaptors to riff off of considering their new temporal context. Will the next person to remake my meal be cooking in a certain changed context which transforms the expression of my greater ideas with a new timbre? Maybe the next person to cook my recipie will cook it durin...