The news of Father Robert Capon’s death this week reminded me of a suspicion I have long harbored about one particular part of his thought: the distinction between festal and ferial in cooking was a particularly useful way of understanding music. So in this post I want to try to explain how these concepts could map onto music in more than just a superficial analogy.
In this Julian Johnson-Ken Meyers age, we are getting a lot better at understanding the differences between High music and popular music and appreciating those differences. But there are distinctions inside those distinctions that are important too, and I want to suggest that festal and ferial are useful ways of describing High music in the early 20th century, festal being Classical and ferial being jazz. As Capon would stress, both can use the same ingredients, both can be gourmet, but they require different preparation.
Ferial, he says, is the school “that involves the wholesale and deliberate manufacture of leftovers, the creation of all of one’s dishes from carefully precarved and precooked meats.” On the other hand, “to the extraordinary or festal cuisine are relegated all roasts, joints, chops and stakes, and, in general, any meats that are cooked in large pieces and carved at the table,” which differs from ferial because ferial cooks “cut it up small, and make it go a long way.”
This distinction, he says, comes down to economy. Crassly put, festal is a rich man’s cooking and ferial is a poor man’s. Festal cooks are content to use only the prime cuts of an animal and throw away fat and bones and less palatable parts of the animal; ferial cooking insists on using it all, for broth, for sauce, and will serve up a single animal in five meals. That is why sauce is a specifically ferial thought: “A generosity of sauce,” he says, “kept pace with [the cook’s] stinginess of meat. The glory of ordinary cooking began to dawn.” One of ferial cooking’s basic principles is re-use: “If you can possibly do so, contrive to make even a part of anything come to the table twice.”
Over on the other side, festal cooking is all about your budget. “Should your family, however, begrudge you your victory—should they rail against you, calling you Soup-waterer or Chicken-stretcher, several rejoinders are possible. For the first, remind them that if it’s festal cooking they want, they had better provide you with a more festal food allowance.”
Finally, Capon emphasizes that festal and ferial don’t imply any relative worth, in aesthetic terms, of either dish. “[T]he excellence and exquisiteness of the dishes is in no way involved. It is not that festal cooking is best and ferial second-best. Some of the most discerning palates in history have pronounced a good boeuf Bourguignon or tripe Niçoise the full equal of any steak in the world.” Your budget does not determine your status as gourmet, but instead, as Capon elsewhere says, “the presence or absence of the loving eye,” which is to say, in cooking as in theology, love bestows loveliness, and a cook’s love of food will inevitably result in lovely food.
And so with music of the early 20th century. Classical music of the 19th century had been a class affair: you needed money and status in order to get admission to a concert, and very likely both in order to get on stage or even get a place at a conservatory. This began to change in the early years of the 20th century when recordings emerged, radios broadcasted performances, sheet music and four-hand piano transcriptions became increasingly popular, and pianos got cheaper. In eastern Canada and the U. S., this produced an intriguing musical fermentation. Two minority groups—blacks and Jews—were simultaneously provided access to the works of 19th century classical music through technology but sometimes barred access to the usual training that was required to get into the musical scene. And this surplus of musical education, paired with a lack of the infrastructure of Classical music, produced jazz.
And jazz cooks with the same ingredients Classical music is. There are basic things it has in common with Classical music—it uses chords, it uses ABA formal structures, it relies heavily on ii-V-I. But those things can be said of a great deal of popular music of the time and today as well, and jazz and Classical bear a closer affinity even than that. At a time when Classical music insisted on becoming modal, jazz became comfortable with the dominant sonority used as a tonic (i.e. ending a piece on a C7); at a time when Classical insisted on the inclusion of augmented chords in the palate, jazz took an interest in raised 11 and flatted 5 degrees; when parts of Classical began returning to the voicing of chords used by the Viennese school of the 18th century, jazz employed a system of walking bass and comping.
The ethnic side of this is intriguing as well. Many have pointed out that the blues scale’s lowered 3 (E-flat here, the first so-called “blue note”) is a trade-mark of the African-American sound, as is, to an extent, the lowered 7 (B-flat). But the raised 4 (F-sharp) many ethnomusicologists trace to Jewish music, which you can hear if you play the whole scale on a piano and remove the F-natural.
And the theoretical maps onto the historical pretty nicely. There is no need for an endless list that would show how jazz piano or big band was dominated by black musicians, but the lesser known side of the jazz equation is that, with the notable exception of Cole Porter, next to no Broadway composers were not Jewish between George Gershwin and Stephen Sondheim. Whence come the massive canon of jazz standards.
Think, then, of the festal side of the equation. Think of Classical music and the venerable tuba. Over the course of a concert, if the tuba is used at all, the tubaist will not play too many notes, either in 19th or 20th century literature. He might come in during the loud parts of the first movement, a bit in the third, and toward the end of the fourth. And he will get payed, in his cushy professional orchestra, a six-figure salary for doing all of this. (And it’s a good thing too: regardless of how many notes he played, he has to pay off all that student debt from Julliard.) This is festal cooking. It is totally unconcerned with resources. It employs 100 players a night at high salary, some of whom play just a handful of notes for the whole evening.
Jazz, on the other hand, is the music of leftovers. Think of the jazz standard as the dish and the jazz solo as the sauce. You can serve Satin Doll five times with five different sauces and not get tired of it. It is, as well, making-use-of-everything-you’ve-got music. Instead of an orchestra of 100, you have a combo of four. Each solos, each has a distinct role, each has an aversion to being merely supplementary. Think, too, of how Art Tatum stretches the limits of what a human left hand could conceivably do, a mere five fingers producing an entire big band comp at a lickety-split clip. Think of his inexorable desire to see every single one of those 88 keys get hit at some point by his roving, wild right hand.
A lot of our trouble in understanding the relationship between 20th century Classical and early jazz stems from these two things: (1) we imagine they are cooking with different ingredients when they are not and (2) we misunderstand that the difference is not of aesthetic quality but of economy. Jazz is the inevitable result of the Classical zeitgeist given only a piano, a trap set, a guitar, and an upright bass. Nothing could be more boorish of a music-lover than to out-of-hand dismiss jazz because of its ferial preparation. Don’t pass up the boeuf Bourguignon.