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[This article appeared in Favorite Recipes of Famous Musicians
by Charlotte S. Morris, Prentice-Hall, New York, 1941.
Some details here are contradicted by those in the 1923 autobiography in
The American Magazine
, available elsewhere on this site.
Those details include Boguslawski's birthplace, his having been brought to
America in infancy, and his having studied with Pachmann.
Morris's sources are listed on p.viii as the press representatives
and managers of concert organisations.
The 1982 biography of Kehler, available elsewhere on this site,
is evidently taken from the present one, or they may have a common ancestor.
It seems likely that a biographer confused Moissaye Boguslawski with
one of his musician relations, the resulting errors then being reproduced.
This web version is dated 12 December 2004.
MOISSAYE BOGUSLAWSKI combines an American education and career
with European ancestry and tradition. He was born in Russia, the
son of a clarinetist in the army of the Czar. His parents brought him to
America when he was a child. The Boguslawski home in Chicago was
the meeting place for musicians from all over the world, especially
emigrés from Poland, Rumania, Russia, and Italy. As a small boy he
was often engaged to play the piano for folk dance festivals of various
European groups. His promise as a pianist so impressed the principal
of his school that she assigned him time to practice during his regular
study hours. Among the famous musicians who encouraged the young
artist were Busoni, Godowsky, Gabrilowitsch, Caruso, and de
Pachmann. De Pachmann took Boguslawski as his private pupil, an
association which has left its stamp on Boguslawski's playing,
especially his interpretation of Chopin.
In addition to his career as a pianist, Boguslawski is prominent as a
composer. He has also written many articles for leading
publications on the psychological and therapeutic effects of music.
He is regarded as an authority in this field and has been quoted
by such psychologists as Walter Pitkin, and Dr. Kimball Young
of the University of Wisconsin.
Mr. Boguslawski gives some comments on the culinary art, especially
for this book:
When the preparation of foods is attended by painstaking thought
and care, it becomes an art that may be likened to a masterpiece in
music or literature. Every ingredient is intended either to accent or
subdue one of the component parts of the dish. To the epicure, a fine
salad or entree is comparable to a well-played movement from a string
quartette or symphony. The theme is carefully held in the foreground,
various embellishments of counterpoint fit in with an unobtrusive
adornment to the melody. And so with the well-planned dish, the
additional ingredients should so blend that the character of the dish is
Coming from a Russian home, it is natural that Mr. Boguslawski
should be very fond of Ukrainian dishes. However, he enjoy the
moderation of taste in American cooking. He
particularly likes tea, with changes of raspberry, strawberry, and
cherry preserves. Before a concert he eats very little. The recipes
Boguslawski gives are for native Russian delicacies.