If you were to compare some of the music of John Coltrane to the world of food, I think you would be safe to place him in the category of today’s gastromolecular chef. Both produce a distinct, out-of-the-ordinary experience for its prospective audiences. Both are easily misunderstood. And I would add that both probably felt a compulsion to create that drives them beyond the norm.
Coltrane was a contemporary of Miles Davis in the late fifties, just at the time Davis was exploring the cool jazz sounds that would reach forward decades later and put his fingerprints on artist like … more »