'Uninterested in the old formalities, impatient with the conventional rigmarole and eager simply to put their [craft] in front of people, they’re asking themselves how much they can toy with the rest of the equation. Which trappings can be jettisoned, which rituals abandoned, and what novel shapes can a [project] take while still fulfilling its core mission?'
From a recent NY Times piece on temporary restaurants and their enterprising purveyors. I replaced the words ‘food’ and ‘restaurant’ with more general terms and wound up with an uncannily accurate description of the approach more and more of us in the classical music biz are taking. Not the first time I’ve noted prevailing trends in the food world which might, if applied more widely at orchestras, help us spice up our own profiles.
[via kottke.org]
