If advance gossip is any indicator, this year’s Bard Festival, devoted to Giacomo Puccini and his World, was one of the most controversial. “Puccini! Controversial!” You say, “There’s not really enough in him to have a controversy about, is there? Those sappy tear-jerkers speak for themselves.” In fact there was a lot of grumbling. Some festival regulars stayed away, or dragged themselves to only one concert, the one that included pieces by Dallapiccola, Pizzetti, and Petrassi. Even with these absentees the Festival sold out, or came close to selling out. Most of the concerts and the panel discussions were packed.
In cooking, as in any art, you have to know the rules—the more profoundly the better—to break them. While en route, appropriately enough, to Albany, I heard a radio interview with the manager and the chef of a new restaurant near the University of Albany. As I threaded my way through the rolling hills and forests that separate the capital of New York State from the Berkshires, slowing in all the notorious speed traps, I found this interview unusually absorbing. The chef, Nicholas Armstrong, was impressively articulate about the science of cooking