Large Cultural Proof
Orchestre de l'Université de Poitiers
The day that I rented my apartment there was a huge event going on at the quare in front of Hôtel de Ville. Several events, actually, one of which involved the big white doors of Hôtel de Ville being wide open. I wandered in to see what was going on, and to my utter delight, I found a small orchestra playing at the base of a huge staircase, the staircase filled from top to bottom with a choir. The performance was mediocre, which also made me happy, because I knew the chances of me being able to join were slimmer if it was really a prestigious group. At the end of the performance, I asked around and was led to a man who enthusiastically told me they were they Orchestre de l’Université de Poitiers and they would love another violinist! I told him I hadn’t brought my violin with me because I didn’t think it would get much use, but I could have my parents bring it when they came for Christmas. He said they had one on hand I could borrow until I had my own. I filled out some papers and anxiously anticipated our rehearsals every Tuesday night from 20:30 to 22:00.
Orchestra turned out to be one of the most fulfilling adventures during my time here in Poitiers. I was instantly impressed by how warm and friendly everyone was. My brother, Kyle, ended up joining too, which was I think even better for him than it was for me, as he wasn’t working like I was and didn’t have many structured social activities. Of course it was a challenge for him to be social without speaking French, but everyone was so nice and there was usually someone in the cello section who spoke English.
The director, Augustin, was an older, jolly man with sheet white hair and a large belly. He was always smiling and when he asked someone to play a specific section of music, he always told them it was great, before making suggestions. Definitely a very different atmosphere from the ultra competitive orchestras I’ve always been a part of. Of course the result of this laid back feeling was that people didn’t practice, including myself, and thus we never sounded very wonderful. I did miss that about my old orchestras; that chill that runs up and down your spine when you can feel the vibrations among all the string sections and you suddenly realize, “Dang. We sound good.” But I was there more for the cultural aspect.
My stand partner, Dominique, was an older woman, maybe in her mid sixties. She was very very sweet, and also a little bossy at times, which I found a bit endearing. She would often tap our German concertmaster, Philip, on the shoulder and ask him about changing the bowings because she’d found a better way to do it. Philip was our concertmaster, and he was studying premed at the university and working on improving his French. His English turned out to be even better than his French. Cédric was assigned to drive my brother and I home to centre ville after rehearsals because the buses stopped running that late. Cédric immediately took the task to heart and offered to pick us up and take us to orchestra as well. He turned out to be one of our best friends in Poitiers, and I always looked forward to our talks with him to and from rehearsal. Cédric is 30 years old, born and raised in Poitiers. So were his parents. And their parents. And their parents..... He knows everything about Poitiers, and in the car he would often point out, “That tower there on the round about is Roman,” or this wall here was built by the Gauls.” He was always a wealth of knowledge, and I often asked him questions about grammar or conversation.
The orchestra was comprised of about half student aged people, the other half older people from the community. It was a nice mix and everyone brought a little something extra to the group. No other activity besides church had I felt so included and welcome so quickly. Maybe that’s because those are the only two places where I’ve noticed people “tutoyer” everyone else right away. I think it promotes a sort of unity and fellowship that can’t exist as quickly while “vousvoyer”-ing.
July 19, 2012
June 20, 2012
FR 311 Vocabulaire 7
1. un radiateur soufflant fan heater
2. une boite à fusibles fuse box
3. d'eau douce fresh water
4. d'eau salée salt water
5. dissoudre to dissolve
6. une joue cheek
7. un dock dock
8. une jument mare
9. une galipette summersault
10 un moustique gnat OR mostquito
11. qui fait grossir fattening
12. à la tienne! cheers!
13. un coquelicot poppy
14. la galette vomit (l'argo)
Bless you, when someone sneezes:
15. A tes souhaits 1st time: to your wishes
16. A tes enfants 2nd time: to your children
17. A tes espoirs 3rd time: to your hopes
18. ne guère hardly
19. ne point not at all
20. militer to campaign
21. dou dou child's favorite stuffed animal/ soft toy
22. les décombres rubble
23. les gravats rubble (non countable)
24. les déblais rubble (usually earth)
25. l'éboulis rubble
2. une boite à fusibles fuse box
3. d'eau douce fresh water
4. d'eau salée salt water
5. dissoudre to dissolve
6. une joue cheek
7. un dock dock
8. une jument mare
9. une galipette summersault
10 un moustique gnat OR mostquito
11. qui fait grossir fattening
12. à la tienne! cheers!
13. un coquelicot poppy
14. la galette vomit (l'argo)
Bless you, when someone sneezes:
15. A tes souhaits 1st time: to your wishes
16. A tes enfants 2nd time: to your children
17. A tes espoirs 3rd time: to your hopes
18. ne guère hardly
19. ne point not at all
20. militer to campaign
21. dou dou child's favorite stuffed animal/ soft toy
22. les décombres rubble
23. les gravats rubble (non countable)
24. les déblais rubble (usually earth)
25. l'éboulis rubble
June 06, 2012
FR 311 Vocabulaire 6
1. des baguettes - chopsticks
2. une limite de vente - sell by date3. une natte - pigtail
4. une queue-de-cheval - ponytail
5. la cuche - ponytail en bretagne
6. la couette - parisienne ponytail
7. un oreiller - pillow
8. les drapes - sheets
9. taie d'oreiller - pillowcase
10. le matelas- mattress
11. la table basse - coffee table
12. un tapis - rug
13. table de nuit avec ses tiroirs - night table with drawers
14. les appareils ménagers - home appliances
15. le four à micro-ondes - microwave oven
16. le réfrigérateur - refrigerator
17. congélateur - freezer
18. l’aspirateur - vacuum cleaner
19 un plafond- ceiling
20. le sol - floor
21. le plancher - (wood) floor
22. le carrelage - (tile) floor
23. saisir - to grab (a person)
24. la semoule - semolina
25. le pois chiche - chick peas
2. une limite de vente - sell by date3. une natte - pigtail
4. une queue-de-cheval - ponytail
5. la cuche - ponytail en bretagne
6. la couette - parisienne ponytail
7. un oreiller - pillow
8. les drapes - sheets
9. taie d'oreiller - pillowcase
10. le matelas- mattress
11. la table basse - coffee table
12. un tapis - rug
13. table de nuit avec ses tiroirs - night table with drawers
14. les appareils ménagers - home appliances
15. le four à micro-ondes - microwave oven
16. le réfrigérateur - refrigerator
17. congélateur - freezer
18. l’aspirateur - vacuum cleaner
19 un plafond- ceiling
20. le sol - floor
21. le plancher - (wood) floor
22. le carrelage - (tile) floor
23. saisir - to grab (a person)
24. la semoule - semolina
25. le pois chiche - chick peas
May 07, 2012
IAS 380R School Lunchtime Culture
For the duration of my work contract here in France, twice a month I went out to the countryside and taught for a full day in two of the primary schools. I spent the morning at one school and in the afternoon was bussed off by one of the teachers to the other school. In between the morning and afternoon is one of the most important rituals in French culture: lunch.
The opportunity to eat a full start to finish meal with a group of overly dramatic and extremely liberal young teachers twice a month never ceased to fascinate me. There was always something to complain about, someone to gossip about, or someplace they would rather be during the sophisticated series of 6 courses.
We started with the entée, which was usually some kind of salad of couscous, potatoes, rice, sometimes beets, shredded carrots, or lentils. And always the bread. The bread doesn’t leave the table. Every single one of those teachers would finish her entrée and then take a piece of baguette and wipe that plate sparkling clean. When everyone, or nearly everyone has finished the entrée, it’s on to the main course, or the plat.
The plat was normally a piece of meat, plain, individually packaged, and then in another package was something with some sauce. For example we might have a chicken breast, and then on the side ratatouille or pasta. Then there was the cheese. Always some cheese, presented as a single slice in a plastic sealed container like all the other courses. It was often a more mild cheese, as these are the same meals the kids are fed. Emmental, brie, or compté. It always seemed like a lot of food to me, and by dessert (a banana, fromage blanc, yogurt, pudding cup, etc.) I was feeling really stuffed and wondering how these women are so thin if they eat like this every day and don’t bat an eye. I eventually concluded that this meal must be at least 70 percent of their daily calories, and breakfast and dinner are almost nonexistent. After dessert they got out the mugs, tea, hot water, and chocolate, cookies, or candy and munched on that, all the while gossiping about students or parents or administrators or their English assistant. (Just kidding about that last bit. At least not that I ever caught on to....)
I don’t know why I ever doubted that lunch in the schools would be from 12:00 to 2:00, when the whole country (Paris not included) shuts down promptly at noon for lunch. The eating habits of the French are so engrained in them that of course they learn the habits as soon as they are old enough to eat solid food. Most of the kids eat at school in a small room where they are given glass dishes and little packaged meals that are prepared down the street a little ways. A handful of them got picked up by their parents. A two hour lunch for a bunch of little kids seems like a lot to me, and since the teachers are on break too, it’s the lunch lady who takes care of them during this time. In the states, the lunch lady doesn’t have a whole lot of interaction with the kids; she just organized the food and sets it out while teachers usually take turns on lunch duty. But at these two schools, the lunch lady does all of that and then watches the kids during their recess time until 2. Because their lunch break is so long, consequently the day goes until nearly 5pm, which seems like a very long day for some of these kids, the youngest being 3 years old. But the most important meal of the day can’t be cut short, so those little ones will just have to learn to make it through!
The opportunity to eat a full start to finish meal with a group of overly dramatic and extremely liberal young teachers twice a month never ceased to fascinate me. There was always something to complain about, someone to gossip about, or someplace they would rather be during the sophisticated series of 6 courses.
We started with the entée, which was usually some kind of salad of couscous, potatoes, rice, sometimes beets, shredded carrots, or lentils. And always the bread. The bread doesn’t leave the table. Every single one of those teachers would finish her entrée and then take a piece of baguette and wipe that plate sparkling clean. When everyone, or nearly everyone has finished the entrée, it’s on to the main course, or the plat.
The plat was normally a piece of meat, plain, individually packaged, and then in another package was something with some sauce. For example we might have a chicken breast, and then on the side ratatouille or pasta. Then there was the cheese. Always some cheese, presented as a single slice in a plastic sealed container like all the other courses. It was often a more mild cheese, as these are the same meals the kids are fed. Emmental, brie, or compté. It always seemed like a lot of food to me, and by dessert (a banana, fromage blanc, yogurt, pudding cup, etc.) I was feeling really stuffed and wondering how these women are so thin if they eat like this every day and don’t bat an eye. I eventually concluded that this meal must be at least 70 percent of their daily calories, and breakfast and dinner are almost nonexistent. After dessert they got out the mugs, tea, hot water, and chocolate, cookies, or candy and munched on that, all the while gossiping about students or parents or administrators or their English assistant. (Just kidding about that last bit. At least not that I ever caught on to....)
I don’t know why I ever doubted that lunch in the schools would be from 12:00 to 2:00, when the whole country (Paris not included) shuts down promptly at noon for lunch. The eating habits of the French are so engrained in them that of course they learn the habits as soon as they are old enough to eat solid food. Most of the kids eat at school in a small room where they are given glass dishes and little packaged meals that are prepared down the street a little ways. A handful of them got picked up by their parents. A two hour lunch for a bunch of little kids seems like a lot to me, and since the teachers are on break too, it’s the lunch lady who takes care of them during this time. In the states, the lunch lady doesn’t have a whole lot of interaction with the kids; she just organized the food and sets it out while teachers usually take turns on lunch duty. But at these two schools, the lunch lady does all of that and then watches the kids during their recess time until 2. Because their lunch break is so long, consequently the day goes until nearly 5pm, which seems like a very long day for some of these kids, the youngest being 3 years old. But the most important meal of the day can’t be cut short, so those little ones will just have to learn to make it through!
May 02, 2012
FR 311 American Influence in France
I have asked many people over the duration of my stay in France what they think of American influence in French culture. I thought I would find some people who are very opposed, who think that American culture is taking over and is sure to eventually swallow up their beloved French traditions. However I haven't yet found such an opinion. My samples probably aren't a good representation of the entire population in France (I haven't asked anyone over the age of 50) but everyone I've asked actually likes it. First I asked some university students, who, as predicted, say that French music stinks, American or British media is much more riveting. Although they take great pride in classic French cinema from time to time, they prefer American films. I once had a woman tell me that in American films there is a guaranteed "happy ending." Not so with French films.
I also asked a group of five elementary school teachers aged from late twenties to their fifties. I was more surprised by their response: if it's better than what France has to offer, it's okay. They were fine with American influence, welcomed it even, if it brought faster and better or more convenient ways of doing things. Chineese influence, however, they were not so okay with. They expressed concern that France is producing fewer and fewer products, importing more and more things from China. The products from China are never the same quality as those made in France. It's cheaper, but it's not better, and so they do not welcome that change. At least not openly, even if they support the industry by buying a cheaper set of dishes that was made in China rather than a more expensive set that was manufactured in France.
I also asked a group of five elementary school teachers aged from late twenties to their fifties. I was more surprised by their response: if it's better than what France has to offer, it's okay. They were fine with American influence, welcomed it even, if it brought faster and better or more convenient ways of doing things. Chineese influence, however, they were not so okay with. They expressed concern that France is producing fewer and fewer products, importing more and more things from China. The products from China are never the same quality as those made in France. It's cheaper, but it's not better, and so they do not welcome that change. At least not openly, even if they support the industry by buying a cheaper set of dishes that was made in China rather than a more expensive set that was manufactured in France.
April 23, 2012
FR 311 Vocabulaire 5
1. en haut up high
2. en bas down low
3. un ruisseau stream
4. tisser to weave
5. la tôle sheet metal
6. à chuchoter to whisper
7. à tousser to cough
8. à éternuer to sneeze
9. l'herbe grass
10. un oeuf dur hard boiled egg
11. un oeuf poché poached egg
12. un oeuf sur le plat fried egg
13. une posologie dosage
14. pompe de vélo bike pump
15. pondre to lay
16. poney pony
17. presque jamais hardly
18. galoper to gallop
19. une passerelle gangway (ship)
20. un couloir gangway (bus/ aeroplane)
21. une allée gangway (in theater)
22. l'ail garlic
23. Fahrenheit Fahrenheit
24. Celsius Celsius
25. un riz cantonais fried rice
2. en bas down low
3. un ruisseau stream
4. tisser to weave
5. la tôle sheet metal
6. à chuchoter to whisper
7. à tousser to cough
8. à éternuer to sneeze
9. l'herbe grass
10. un oeuf dur hard boiled egg
11. un oeuf poché poached egg
12. un oeuf sur le plat fried egg
13. une posologie dosage
14. pompe de vélo bike pump
15. pondre to lay
16. poney pony
17. presque jamais hardly
18. galoper to gallop
19. une passerelle gangway (ship)
20. un couloir gangway (bus/ aeroplane)
21. une allée gangway (in theater)
22. l'ail garlic
23. Fahrenheit Fahrenheit
24. Celsius Celsius
25. un riz cantonais fried rice
FR 311 Vocabulaire 4
1. cepter to absorb/ soak up/ collect/ pick up
2. rabrouer to snub
3. cribler to riddle with
4. allégerer to lighten
5. un paon a peacock
6. siffler to whistle to oneself
7. rouillé rusty/ out of practice
8. amaible detachable
9. une alliance engagement ring
10. parvenir to reach maturity
11. une citrouille pumpkin12. le gingembre ginger
13. les clous de girofle cloves
14. un pèlerin a pioneer
15. l'amertume bitterness
16. biscornu quirky
17. un pionnier a pioneer
18. les Indiens Indians
19. un coude an elbow
20. voler to fly
21. une niche hive
22. un rein kidney (body)
23. un rognon kidney (food)
24. à l'extérieur inside
25. à l'intérieur outside
2. rabrouer to snub
3. cribler to riddle with
4. allégerer to lighten
5. un paon a peacock
6. siffler to whistle to oneself
7. rouillé rusty/ out of practice
8. amaible detachable
9. une alliance engagement ring
10. parvenir to reach maturity
11. une citrouille pumpkin12. le gingembre ginger
13. les clous de girofle cloves
14. un pèlerin a pioneer
15. l'amertume bitterness
16. biscornu quirky
17. un pionnier a pioneer
18. les Indiens Indians
19. un coude an elbow
20. voler to fly
21. une niche hive
22. un rein kidney (body)
23. un rognon kidney (food)
24. à l'extérieur inside
25. à l'intérieur outside
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