-There is the "composer" (the person who invented the recipe) and there is the "performer" (the person who cooks the food). The composer is credited as the intellectual creator but the performer has the freedom to insert his own artistic interpretations/deviations, just like in cooking. Some "folk songs" (well-known popular recipes, e.g. burrito) have been around for millenia but people are always finding new ways to "remix" them.
-Music and food are both artistic creations that cater towards the masses. We have our Britney Spears (McDonalds), Coldplay (In-N-Out), and Radiohead (Chipotle). The food n00bs who like sugary milk chocolate tend to also like tasteless music. The food pros who dislike sweets usually avoid bad music.
-Often, a band will be famous for one or two songs, e.g. "The Eagles are ok, but their song Hotel California rocks my socks." Similarly, some restaurants are famous for just one or two dishes.
-The average person, upon hearing a song, feels emotions but cannot identify the exact pitches being played. A skilled musician hears a song and knows exactly what notes and chords are being played by what instruments. Similarly, the average person, upon tasting some food, feels some emotions but cannot identify the exact ingredients being used. A skilled chef tastes some food and knows exactly how much salt and what types of oil were used.
-Skilled chefs (such as the ones featured on the TV program Iron Chef) are often creative, thinking of new ways to make their food more uniquely tasteful and beautiful. However, food doesn't have to be cooked by a top chef to be enjoyable; it can be as stereotypical and uncreative as a hamburger or ice cream cone. Similarly, skilled composers strive to find a way to affix a unique sound or style to their music, but some people such as Jason Mraz still find success in the extremely overused I V vi IV chord progression. In either case, whether it is original or stereotypical, the end product must still be enjoyable.
This is why the new 21st century "avant-garde" musicians are going down the wrong path. These people pride themselves with composing music that sounds somewhat interesting and extremely horrible. Imagine if a chef mixed together some orange juice, syrup, vinegar, poo, and eggs together into an ornate bowl and said, "Voila, zis is avant garde! I am proud of my creation because normal people will never eat it!" Perhaps if avant-garde musicians treated their music like food rather than modern art, they would realize that originality isn't everything, and that the end product must still be tasty.
Catering to the inferior half of America
