The kitchen of Minton’s Harlem is the kind of place I would dream of cutting my teeth in. I want to reinvent soul food, to give it the elegance and grace that the symphony of creative expression that is jazz deserves. I would love to find a way to bring this food at times out into a community weathered by generations of divestment. If a gained the chops to run a kitchen, to really run a kitchen, bringing authentic, if-creative food out to customers during service would be really wonderful. I’m thinking about the intersection of blackness and the idea of unreasonable hospitality — the idea of giving beyond generosity until you ensure that your customer is satisfied. I want to probe the intersection of food and sound so that someone who wanders up to Harlem can hear God on a plate and taste the divine sound.
Prof. Bear Dallis
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Ursula C. Schwerin Library
New York City College of Technology, C.U.N.Y
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