Leitourgeia kai Qurbana: Contra den Zeitgeist

BROWN meat with onions in large skillet; drain. Stir in spaghetti sauce and vinegar; simmer on low heat 15 min., stirring occasionally.

MEANWHILE, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly.

HEAT oven to 350ºF. Spread meat sauce onto bottom of 13×9-inch baking dish; top with macaroni mixture and cheese.

BAKE 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned.

Um, no. No, no, no, no, no. You want to insult a Greek person? Put this in front of them and call it “pastitsio”. This is beyond parody, really. This is macaroni and spaghetti sauce layered with yogurt and had some cheese sprinkled on it; no Béchamel, no attention to cheese, no nothing. This is a clueless American who vaguely remembers that there was a dish he had at a Greek festival or something that had noodles, meat sauce, some white stuff, and maybe a pinch of spice in it, making something up that sort of fits the general description, and adding “Greek yogurt” (nonfat? That’s not Greek yogurt, folks) and nutmeg to justify claiming that it’s “Greek food”.

And, here’s the thing — by this point, pastitsio has been made at Chez Barrett a sufficient number of times that it isn’t really “Greek food”. It’s just “food you’re likely to eat when you’re a guest of the Barretts”. Or, for that matter, when we’re your guests; I made Psilakis’ recipe for Christmas Eve dinner one year at my mom’s house. Call it trying to pass on the tradition.

Okay, back to the question raised at the outset about Byzantine chant. How might the analogy of pastitsio be applicable here? What’s the equivalent of Anna’s foundational recipe, what’s the equivalent of Michael Psilakis’ recipe, and what’s the equivalent of the Kraft recipe?

Well, what are the fundamental ingredients of Byzantine chant, and what’s variable for, shall we say, ingredients that one has on hand? For present purposes, maybe we’ll say that the fundamental ingredients of Byzantine chant are:

• it is a cappella,
• it is monophonic (that is, not harmonized by multiple voices),
• it employs drone that does not function as a harmonic bass line,
• it employs a sacred text, drawn predominantly from the liturgical cycle of the Orthodox Church,
• it employs the system of Byzantine modes, a centuries-old musical system with which the modern theoretical understanding as described by Chrysanthos of Madytos and clarified/affirmed by the 1881 Musical Committee of the Ecumenical Patriarchate is in continuity,
• the melodies are composed formulaically — that is, there is a vocabulary of musical phrases (theses) proper to each mode, and the composer formulates compositions according to this vocabulary of phrases so as to fit the accentuation and rhetoric of the sacred text appropriately and in the intended musical texture (fast, slow, syllabic, melismatic, etc.),
• and the melodies are notated using psaltic, or Byzantine, notation, and the notation is meant to be interpreted via a layer of oral tradition absorbed from one’s teacher.

Now, I’ve phrased much of that carefully. Not all Byzantine chant necessarily employs a liturgical text; there are examples that set paraliturgical poetic texts. The description of Byzantine modes allows for some leeway depending on local tradition; Lebanese and Syrian cantors might do certain things differently, as might some Romanian cantors. It also allows for a way of talking about medieval repertoire that was composed before Chrysanthos or the 1881 Committee. The point about notation might perhaps be controversial to some, but I would leave it there, simply because, as a prosodic and musical system intended specifically for that purpose, psaltic notation is the symbolic system that best expresses the musical and hymnographic repertoire we call “Byzantine chant”.

So what are ingredients that might be variable? Language, certainly; there’s nothing in that list that says that anything has to be in Greek or Arabic. It might be a lone man’s voice singing; it might be a choir of women. The point about oral tradition suggests that there is some level of acceptable variation of interpretation in some cases. There are different genres of hymns you can compose and sing within this framework; anything from quick, short, declamatory, syllabic hymns to long, slow, drawn-out compositions.

And, certainly, there are lots of arguments about some of the details. This, that, or the other musical development in the repertoire isn’t “really” Byzantine music, but rather a corruption arising from Turkish influence. No cantor who knows what they’re doing would ever sing this phrase the way you just did it. Some would argue that language actually isn’t an acceptable variable, at least not the way described above; it either has to be in Greek, or it has to adapt a Greek original in a way that favors the Greek version over the target language of the translated text at every point. Alternately, language may be generally variable to an extent, but there’s no way no how English is an acceptable language for this music. That kind of thing.

Whatever details one might argue about, however, here’s an indisputable example of a composition that is identifies itself as “Byzantine chant” but is, by any definition, the equivalent of the Kraft pastitsio recipe:

That’s from the pen of yours truly, written about ten years ago (do note that I do not credit a composer in the score, partially because even then I knew enough to know that I didn’t want to be blamed later). I cringe to show it to anybody because there is so much that it gets wrong, but in the spirit of being the chief of sinners, I’d rather hold up my own mistakes than point fingers at those of other people.

First, it’s the wrong mode. Yes, fine, fourth mode is the mode appointed for this apolytikion, but this is the wrong version of fourth mode — it is diatonic (legetos) rather than soft chromatic, because apolytikia in fourth mode use soft chromatic.

The second and third things wrong are related — this text actually is supposed to be metered for a model melody, usually known in English as “Be quick to anticipate”, which the melody I wrote doesn’t follow; alas, the text is not in fact metered, and the service book from which I got this translation doesn’t include a rubric for a model melody. You don’t know what you don’t know.

Fourth, if you look at the model melody (Byz notation version in English here, staff notation here, or get them from 27 September here if those links don’t work) it really is one note per syllable for the vast majority of the hymn. What I wrote isn’t obnoxiously melismatic, but neither is it sufficiently consistent in being syllabic.

Fifth, it’s not a terribly sensitive setting of the text. I have no idea what I was thinking on “our God”, for example.

Sixth, the use of drone is all over the place. It’s clear that this is by someone who has no idea what they’re doing on this point.

Seventh, my use of the theses bears basically no resemblance to the reality of how classical scores use them, and since at that point I was almost entirely influenced by Kazan, it is probably is more Sakellarides-esque (if we can even aim that high) than anything. You can sort of see what I thought I was doing, but I may as well be using yogurt instead of Béchamel.

Eighth, I made a deliberate choice to eliminate measures, partially because I felt that the “tyranny of the bar line” actually made Kazan much harder to use. This wound up obscuring the rhythmic structure that the piece should have had, and it had the technical effect, due to how Sibelius works, of obscuring how the accidentals function.

Ninth, because I was just writing note to note in staff notation, with no understanding of how the rhetoric of the theses was constructed in psaltic notation, it’s made an even lesser effort than it otherwise was. If I had had even some knowledge of the notation and the orthography, a few of the problems could have been minimized a bit.

In all of this, I was doing the best I could with what I knew, and I was doing so with foundational materials that were less than ideal but were what was available to me, to be sure, but that’s just the point — by way of comparison, I had had a taste of pastitsio at a Greek festival and thought, hey, I’m a good enough cook that I can replicate that — and I came up with a random combination of pasta, meat, cheese, and yogurt based on ingredients I had on hand. Yes, sometimes one makes stew with what one has (you knew I’d get back to that eventually), and one might argue that it’s not that bad on its on merits (if one were being maximally charitable), but you can’t really call it pastitsio, at least with no disclaimers or scare quotes.

Thankfully, these days there are more resources that allow one to go a route that is more along the lines of Michael Psilakis, taking apart the tradition and putting it back together for an Anglophone Orthodox audience that perhaps has decent musical sense but needs detailed help for Byzantine music. What is still needed is greater access to teachers who can provide enough of a living connection to the material, such that that one can manage with a more bare-bones set of resources, like the basic pastitsio recipe, but we’re getting there. In taking advantage of such resources, ideally we would produce a body of Anglophone repertoire that is both composed and sung knowledgeably and faithfully, and as a result, Byzantine chant would eventually become something that is no longer perceived as “Greek” or “Arab” or foreign in general, but simply “what we sing”.

We can apply this, really, to any Orthodox musical idiom, and even any element of Orthodox tradition; a confused jumble of ingredients put together out of a lack of understanding doesn’t actually cultivate a real “American” expression of anything. It’s exactly that — a confused jumble of ingredients. We’re far better off putting in the time and the humility to learn from people who know what they’re doing and have a living connection to the tradition. Yes, it will take longer, yes, it may take trying some things that don’t work the first time, yes, you may have to un-learn and re-learn some things.

Be that as it may — certainly, in the case of pastitsio, the end result tastes a heck of a lot better.