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2019
Baritone
Bass Clarinet
Trombone
Trumpet
- Program Notes
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. [wikipedia]
- Recording Notes
Date: October 24, 2020
Venue: Norwegian Seaman's Church (NYC)
- Performer Credits
- Loadbang / Jeff Gavett, Andy Kozar, William Lang, Adrián SandÃ
- External Links