
Gustav Mahler, spiked hair, eye-liner and a necklace of bullets
Luminato ad,Toronto Star, Saturday, 28 May, 2011
The people who created, approved and distributed the ad for Luminato, exhibit a distressingly high level of vulgarity and lack of respect. It looks like something a young school boy would do to a history book photo, but this ad was done, I think, by adults. There can be no doubt about the ad’s purpose. Explained in words Luminato will understand, it’s to make moola and put butts in seats.
The authors of this ad thought they were doing their job. Audience attendance at concerts of western abstract art music is generally down and perhaps the clarity and visceral effects achieved by modern recordings and hefty ticket prices have kept young people glued to their iPods and out of concert seats. Of course there is the recent economic disaster.
All of the aforementioned and many more subtle factors are driving administrators to make ever more desperate attempts to attract audiences and raise money. Also reasons I believe, for the bewilderingly ugly advertisement reproduced above.
Peter Oundjian was born in 1955 about the time Leonard Bernstein began to bring his Mahler message to the public. Bernstein’s passion for Mahler precipitated today’s glut of Mahler music, particularly his symphonies, cycles of which have been made by every conductor with a recording contract. Mahler was a welcomed financial boost to the recording industry and symphony orchestra attendance. All five of the recent Royal Conscergebouw Orchestra concerts in Toronto featured a Mahler symphony and all were mostly sold out. The last of these yearly concerts featured Mahler’s Ninth Symphony.
Tim Rice, the former Washington Post, and Pulitzer Prize winning music critic said he’d rather listen to anything by Rossini then anything by Mahler. I happen to agree. And yet I have as many Mahler CDs in my collection as I have of any other composer save some contemporary favorites and a slew of piano pickers. When I ask myself why I collected all these recorded performances, I am reduced to a few basic answers.
Mahler employs vast orchestral resources – who can object to those hammer strokes of fate? – and uses them in dramatic ways, usually during climactic movement endings which for length and loudness rival anything in the orchestral repertoire. These are juxtaposed with simple folk tunes, Klezmer and German beer hall music. Mahler’s rubatos, combined with passionate string glissandi, contend with any Hollywood depiction of unrequited love. I can only absorb so much of Mahler’s angst. Enough already! So I listen to Rossini. (My latest buzz is his opera IL Viaggio a Reims.)
To whom was the Luminato ad addressed? As I gaze at the desecrated face of Mahler, I try to think of anyone I’ve seen at a Toronto Symphony concert with spiked hair, eye-liner and a necklace of bullets. Or, anyone who socializes with same. The point seems to be, “Let’s shock customers into looking at the ad.” They succeeded. I looked.
The only weakness is the ad’s failure to make me want to attend the concert. Hyperbole. Isn’t it grand? Is hyperbole Mahler’s Fifth or pathetically juvenile marketing stratagems, or both?


Backyard BBQ’s, THE GREEN EGG and TECHNOLOGY
Voila!! Pulled Pork un-pulled.(click to enlarge images.
Are any of you old enough to remember the shallow red painted pans that sat on flimsy tripods of aluminum legs and along with 5 pounds of charcoal briquettes and a pint of starter fluid, sold for 15 or $20 just about anywhere and whose purchase signaled the beginning of spring and the barbecue season?
Through the years those relics have morphed, passing through various stages. First, someone got the idea to upgrade the metal pans to cast iron furnaces on wheels with space for propane tanks. Then they added kitchen counters to either side so the outdoor chef could keep his grabbing, flipping and skewering tools readily available. (Most of the outdoor gourmands were men.)
Cedar chips, chef hats, aprons, thermostats and expensive full-color coffee table barbecuing books soon followed. All of this was meant to improve the image if not the food of the middle class captain of backyard Barbies. But alas, the world has turned once more and things ain’t as simple as they used to be.
Welcome the Green Egg. A 145 pound behemoth whose lid requires a forklift to raise and whose temperature tops out at 800°F .
The large size Green Egg, there’s an extra large, will set you back over $1000 and that’s before you find a way to hold it upright and accessible. And you can no longer burn charcoal briquettes, they are carcinogenic, you must purchase lump charcoal.. But if joining the latest culinary queue is your bag, some very special treats await.
I know whereof I speak. My son Bryce has a Green Egg (large size) and he knows how to use it to advantage. I have tasted his Green Egg steaks, prime ribs and his crème de la crème pulled pork. Even without the Green Egg he’s a terrific cook and much to the delight of family, and friends, the Egg has provided him with experimental opportunities that satisfy his natural inquisitiveness for things technological as well as culinary.
First, a little background. A few years ago Bryce and his wife Jill bought the house next door, gutted it and extended it by adding a huge kitchen, with an eight burner gas stove, a large living room and upstairs, a master bed room en suite with hot tub. Bryce built a sound system capable of providing each room with its own music and individualized ambience. Also, the entire house is on the network and this point is crucial to his Green Egg pièce de résistance, pulled pork.
A properly cooked pulled pork requires up to 30 hours of cooking with variable temperatures. My son is a busy executive and without modern technology, his pulled pork recipe would be beyond him.
So send in the Internet, computers, Wi-Fi and Twitter.
First Bryce purchased a Stoker. The Stoker controls the Egg’s internal temperature by pumping air into the vents of the Egg. The more air, the higher the temperature. The Stoker measures the internal temperature of the Egg and sends a signal back to the control unit in the stoker which then signals the fan to increase or decrease its speed. There are also probes that measure the internal temperature of the meat.
The Stoker
Bryce then connected his stoker to his home network. This allows him to monitor and control his BBQ remotely. He also set his unit to send him Twits to his Twitter account so he is able to monitor the cooking situation from anywhere.
The Green Egg. w: Fan at base.
Thus he can begin a pulled pork weekend on Thursday evening. At work on Friday he can Monitor the temperature, making necessary and sometimes minute adjustments from his office to maintain a constant cooking temperature of 200 F.
Wired up and rain guard
When my wife Eleanor, a particularly rabid fan of pulled pork, tasted Bryces’s completed confection, there was silence. Then followed an Ohhh of ecstatic dimensions only a Mother and pulled pork aficionado could produce. As a product of the rotary phone era, I appreciate having my son nearby.
Posted by robinengelman on November 22, 2011 in Articles, Commentaries & Critiques
Tags: pulled pork, The Green Egg