On Pigs and Caviar

Expressions are very interesting to hear… and hopefully to understand. French are saying: “ne donnez pas du caviar aux cochons” which integrally translate by “do not give caviar to pigs”, although the meaning of this phrase is worth more than a quick translation.

This expression define the swine as eating about anything one would give, including caviar, having no mind as being an animal and consequently no relation with the value of food or concern about taste. Hogs are sometime used to find the rare truffles in the forests as their olfactory senses are extremely developed and able to smell the uncommon fungus hidden a few inches underground. Although, they are to be very closely monitored as the pigs would eat the rare mushroom in one swoop with no second thought… in fact with no thought at all.

Giving caviar to a pig would be a waist as this animal would eat most anything with the same appetite. This observation have some parallel with people of little or misconstrued social behaviors and not connected with any tasting exercise, “grabbing” food and “gobbling” as it comes to them.

We see these people in grocery stores, going from a sampling stand to another, emotionless most of the time or rarely with a feint facial expression showing some forms of reaction to the basic recognition of sweet, sour, salt, bitter and hot spice. No appreciation for the offer or interest for the brand or recipe, only the most basic pig feeding behavior.

We also see them at parties, “locking on” some “grabs”, reaching the already opened mouth set to process the “whatever” that was captured. Chin up, they chomp the food while instantly returning to their conversation, although keeping an eye on the next feed arrival. Again, very little appreciation, if any, for the food or the taste.

A cheap dip would do well, as a rare caviar would leave them with question marks on why that thing is so expensive to end up tasting fishy and salty. Some “tasters” would know the monetary value as the point of interest but still without a sense for subtle and uncommon palate feelings.

Appreciating a taste takes more than the fraction of a second that commercials led the crowd to believe, as our taste buds on our tong, soft palate, esophagus and epiglottis are processing, from one area to another, each with a specialty, before sending a detailed report to our brain to appreciate the specific flavors. Taste change as we say and taking time to let the nuances being defined by our gustatory system is allowing us to expend to a wider range of appreciation.

The Slow Food movement was conceived to protect local business equilibrium and food quality. We should reflect on the concept of a Slow Tasting movement to restore our capacity to the myriad of savor experiences offered to us on this planet, as a human characteristic to distinguish ourselves from what pigs are and do so well, provide us most appreciated food.

What about concluding with a toast of each protagonists, caviar and pork, Beluga on one and Rillettes on the other, although should we start by eating piggy first? In any case, I’ll begin with a glass of Brut Champagne and decide after that!

Happy and blissful New Year to all.

Italian Pronunciations

More than one person asked me how to pronounce this or that in Italian. I do not speak this language but will find a way to answer, including for myself. I would start by shortening some of the rules that I have been reading, for the sake of simplifying life and to give a chance to remember. I think one of the main concern is to know what to do with the “C” and the “CC”. Looks like we can extend the rules to “G”.

“C”, “CC” and “G” are pronounced differently whether these consonants are before the first group of  “A”, “O”, “U”, “HE” and “HI” or the second group of “E” and “I”. OK, why not saying group one is everything, except "E" and "I" and obviously the second group is about "E" and "I".
“C” and “CC” are pronounced “K” before the first group and “CH” before the second group.
“G” is pronounced  as in “Good” for the first group and as in “General” in the second group.

I sincerely hope I am correct and if not, I will have to deal with the impulsive volatile reactions of my dear Italian friends. Love you guys… Guido, my friend Guido, where are you? Please help me… pleeeaaase!

Retro References

I am meeting a friend at a restaurant, half football field behind a McDonald. Interesting way to locate a place, as each McDonald became a landmark for direction and a football field for a distance.

I am not sure that people would necessarily recognize the size of a football field outside of a stadium, being sober, quiet and at street level. I even doubt that too many people would know the dimension it represents. I hear the field being the reference for a linear dimension and it seems logic that it relates to the length, which is 300 feet, although if we include the end zones, we increase the distance to 360 feet, but no one seems to know which number to consider. I would think it takes some imagination to project a distance into a football field, not knowing exactly which measure it is, although it gives a chance to make everyone right!

Same for a stone’s throw as it refer to someone throwing a stone, which at that point has to do with his or her momentary ability to throw as far away as possible… and measure the outcome. The first writing reference of this kind of distance was made in England at the end of the sixteenth century, with the same lack of defined dimension.

The amusing fact is that stone throwing became a sort of sport of tossing over water. Here, an exceptional distance was established and recorded by the venerable Guinness World Records to 250 feet and mind you, 51 skips. This represents about 83% of a football field without the end zones; not bad!

Tree, standout architectural component, picket fence of a certain color... all of that is now replaced by McDonald as the location marker. Another surprise is that we have now an “Economist’s Big Mac Index” calculating people’s purchasing power of …Big Mac as a reference point to compare Countries!?!

After this, I would be afraid to ask: What’s next?

Coffee Lingo

We went from something as simple as… a cup of coffee with no other distinction than being black or complemented with sugar, milk or half and half, to a new patchworked world of coffee for blooming connoisseur happy to pay three times the price for a little recognition for their new status. I personally have never liked the fast dripped beverage, making it weak, as the quality, or the lack of it, made it bitter and prone to create urinary urges, generally at the wrong time.

Fast processing made it that way with artificial drying and hasty roasting. I always believed that the cheap drip coffee had more caffeine effect than the European steamed coffee method. And now we read that the good ol’ cup-a- joe has between 115 and 175 milligrams of caffeine for a 7 oz cup, compare to 100 mg for an espresso serving. The brewed coffee, which can be French press made, contain between 80 and 135 mg for a similar cup.

We went from such a cheap hot drink to a mass marketing, labeling the steamed high pressure coffee as a sort of upper class beverage. Italians, and they are not alone, would never understand that good coffee would need to be served in such big cups and cost as much as we pay here. Better than that, they would have a fit, if they had to wait that long to get a cup being served as we do here so patiently… not! Coffee machines are ahead there of what we have here.

What we call barista here with one more class etiquette, is simply a professional bar employee in Italian, really meaning bartender serving any drinks including... coffee. Some of the espresso barmaids or barmen have been handing out more than a million of these small cups, or larger ones topped with frothed milk. Here, in a fast pace living, it seems that coffee drinking got people slowing down, small sips at a time… although still hurrying up for a hamburger and fries gulp fest. Nevertheless, the slow coffee pace didn’t alter the bad habit of using plastic or treated cardboard cups, as it seems that some consumers have the urge to carry that drink to sip while walking and driving, spilling out their way to the land of distracted and stained drivers. Half of the cups are being drank lukewarm if not cold. What a treat for three and half bucks!

Starbucks did an ever dominating job at marketing the reinvented American coffee, although their way and in the mix, decided to start a new lingo now followed religiously by millions of customer asking for a “tall” cup and to receive a short container. Strange world! The next size is a “Grande” meaning tall in Spanish, Portuguese and Italian. Same name, different sizes! Now, the real tall cup is called “Venti”, meaning twenty in Italian, suggesting the 20 fl. oz. liquid content of the cup. Why not “Dodici” for the twelve oz. and “Sedici” for the sixteen oz.?

We are also using French to order a redefined brew. “Café au lait” is now a drip coffee with hot milk, a far cry from the steamed French roast coffee and milk consumed in France. This drink is also called “Misto” at Starbucks, meaning mixture in Italian or mixed in Portuguese. One would have to assume which misto it is. After all, I wish we would become even more international in our coffee denomination. It might help the population to learn words of emerging worlds. “Qahwa Haleeb” is an Arabic “café au lait” with the powder-like bean grind sticking at the bottom of the cup, if one is paying attention.

Back to known territory with the “cappuccino” served with more milk foam than a classic “caffe latte”, which simply mean coffee-milk or… “café au lait”. Confused yet? The ‘cappuccino” name came from the resemblance of the drink - mind you, served in a porcelain cup - with monks of the Friars Minor Capuchin order, characterized with the top of their head shaved, exposing their white skin in contrast with their plain brown tunic. ...Completely lost the meaning when served in a “to go” cup and covered with a plastic top!

Northern Italians order a “cappuccio”, integral translation of headgear, and end up receiving an “espresso”. A “macchiato” is an “espresso” with a dash of hot foamy milk and a “marocchino” is a small “cappuccino” with some cocoa powder. A “cappuccino d’orzo” is a coffee substitute made from barley. Probably what people were drinking during WW2.

A dash of French vanilla does not mean much as France do not produce the spice. Although, saying vanilla from Madagascar is a little better but should be called Madagascar-Bourbon as the popular name for the Planifolia variety growing in Madagascar, which was a French territory till 1958. This Country is the biggest producer of this tasty bean, although its origin is from Mexico where it was discovered by the Spanish and baptized “Vainilla” for little pod. The plant producing the beans is a variety of orchid, as what the vanilla history is not as… vanilla as some people would think, but in any case, certainly not French.

A smidge of nutmeg is also of interest as this nut can transport you to the “Lala” land, although it would require absorbing 5 or more teaspoons of this ground nut to have any psychedelic effect. The problem is that you might have the hangover of your life after dizziness, nausea and paranoia as a few of the side effects. A smidge is good!

When you dab the cocoa powder in your preferred personalized drink, remember that chocolate was discovered at the same time vanilla was by Hernan Cortez’s army in the 1520ies, as for the coffee, it was first used in Ethiopia during the ninth century. The name Mocha used to qualify a coffee quality is a sea port in Yemen, from which coffee was exported to Europe under the lead of Marco Polo. The history of the nutmeg consumption is even older and could have been an incense used by Roman priests and certainly as a spice during medieval times.

One suggestion, try some “chai” tea with espresso and you will have an even older beverage to talk about. Chai means tea in Hindi. Yet more ancient history there!  Bunn is not only the family name of the company's founder producing the famous coffee drip machines but is also the name of the coffee bean in Arabic and other Eastern African languages... I wish my name was Gold!

Nevertheless, beside history, fun facts and lingo, a new generation a coffee shop was born in the USA with a friendlier trend allowing anyone to enjoy coffee and life at one's pace. Some shops are better than others and personally, I would favor small businesses as they need all the support we can give. I have found my spot in Indianapolis: BJava, owned by one of the most knowledgeable and coffee passionate person I have met so far and BJ's coffee is one of the very best I have been drinking.

And maybe this is the sign of renewed passion with wonderful smell and taste over money making with no odor!

On French Words, Expressions and Behaviors

The English language gradually became a “de facto” “lingua franca”. From an early Anglo-Saxon dialect, it endured the infiltration of the Celts, followed by the Viking invasions, the Roman occupation and the Norman conquest, which led to an important influx of French words of about ten thousand. Ultimately the Latin influence that had started with the Romans deepened, weakening even more the little left of the ancient Germanic origin. Fifty five percent of the language is Latin based and probably close to forty percent is Norman-French origin.

No wander why today English speaking people are fascinated by French words and expressions covering a wide range of meanings, although occasionally adapting the definition and having to cope with unusual pronunciations.

Genre is a funny one where the “re” is more pronounced than the “gen” part of the world making it something like “genREH”. In French, the E after R at the end of a word is not pronounced, making it more a “genrh” where the R is blurred, a tapered speaking, a quiet purr, a sexy French purr, not a rogue throat clearing.

Another amusing French assumption-turning-to-joke; well, let me tell you, sometime irritating after having heard the same one the past… 27 years and still going strong. The interestingly famous French “HHAN, HHAN” with the second “hhan” even louder than the first, sort of a horselaugh, not to confound with the French Cancan, a cabaret dance during which the ladies kick up one leg at a time (I am glad for them!), showing off their undergarments to the pleasure of the tourists experiencing the Paris night life.

A French friend who has been living here for a few years, asked me about the infamous “hhan-hhan” that people have been serving him since he got here, saying that he had never heard any French doing so, except maybe for someone sick with a cold and using an handkerchief. Intrigued, I decided to search and find out what is the origin of such a legend. Knowing that some Americans still think of French wearing a beret and listening to Edith Piaf’s tunes, preferably with an accordion playing a sad song, although Edith died in 1963, it gave me the idea that the source of the hhan-hhan legend should be searched in the 50ies or 60ies.

And sure enough, I ended up remembering Maurice Chevalier playing in Gigi, an American 1958 musical film directed by Vincente Minnelli with good ol’ Maurice starring with Leslie Caron and hhan-hhan-ing as much as he could. “Hhan-hhan… my littell Gigi!” He played in so many movies from Innocents of Paris in 1929 to The Happy Road in 56 and up to Monkeys Go Home in 67.

Maurice was an eternal optimist and besides his idiosyncrasies, loved to say things such as: Old age is not so bad when you consider the alternative! Nevertheless, he left us with his theatrical, burlesque character and foibles that have impacted a few American generations to still portray French people as hhan-hhan-ing with a loud and enthusiastic voice. I think Maurice did more single hhan's, although he might have made some triple ones as well...

Looking at French expressions, experts have counted about 150 of them and among which the well known adieu, aide-de-camp, à la carte, and for the people watching the Japanese Iron Chef on TV: à la cuisine (but it is not necessary to throw a fit for such a simple command!), à propos, au jus (please, not “a jus” as read on some menus), au pair, bon appétit, café au lait (which is served mainly with steamed or pressed coffee, not dripped as we do here, although cheap but similar to what we call here “latte” that we pay with 3 or 4 single green notes, as if it was some rare exotic drink). 

Let’s continue our short list: chic, coup de grâce (pronounced “coo deh graaass”, not “coop deh graah”, as “graah” could mean fat), crème brulée, cuisine, déjà vu, du jour, encore, esprit de corps (nothing to do with corpse!), faux pas, fiancée, force majeure, haute couture, je ne sais quoi, maitre d’ hotel or maitre d’ as an abbreviation (the capital D is only adding an unnecessary snobbism... that you pay later on your bill), matinée (meaning morning, which makes me laugh every time I find out that the matinee's are scheduled early afternoon!), ménage a trois (I cannot pass this one as the expression was popularized in France after the 1962 movie Jules et Jim, Catherine being the third party of the ménage. The relations between the 3 main characters were more intense than what people might think à priori. Jeanne Moreau, one of my preferred actresses, was sublime in this complex role. She also played in one of my favorite and intriguing movie The Trial with Orson wells, Tony Perkins and Romy Schneider). 

Running down the alphabetic order: nouvelle cuisine, papier maché, petits fours (it took me years to understand that the “pettit_force” was in effect the “pehti foor”!!!), raison d’être, RSVP (which means Répondez, s'il vous plait or please answer), soirée, souvenir, touché and the very famous voilà, mainly used as et voilà (meaning "and here it is").

Obviously, the list is not complete and whatever makes the 150 or so counted names or expressions, are used more or less frequently. One term I have not head here, although mentioned as an existing French to English idiom, is nouveau riche and I wish to spend some time with it, as it should be of some interest for any amateur sociologist.

French did use this expression to define people who distant themselves from others by noticeably and loudly exposing material signs of possession as a mean of superiority to separate themselves from people of lesser materialistic ownership. No interest for the soul here! The nouveaux riches can be found in any American towns and cities, buying adult “toys” as they say and any necessary imposing paraphernalia, distinguishing people from people as portrayed by the dominant monkey awkwardly holding a stick as a sign of superiority.

Some of the nouveaux riches have to sell their possessions these days. The American economy… and the French expression did court them by surprise, now to be distinguished for their superficiality. A fatalistic expression might help them coping with the hard times they are experiencing: c’est la vie. And to finish with a kind thought: Bonne chance.  A bientôt.

Buying Tap Water at Vegetable Price

It seems that most grocery customers got convinced that the veggie spaying practice is a good think and in some respect, I believe it is, but for the grocery stores, not the customers.

I have heard and read that spraying water on veggies is keeping them fresh, as if one can freeze time, shower after shower, at the pace of twice a minute and every minutes of the store opening. In reality, vegetables (and fruits as well) are loosing their nutrients from the moment they are harvested and loose even more when washed.

OK, spraying is not washing, although, the quantity of water used in the frenzy process to keep them assumably fresh is certainly equal to a few thorough washings during the few days or weeks they are displayed with this watery sparkling outlook. A little spray every 30 seconds would equate to 1,440 times every day of a 12 hours “water boarding” exposure, or 2,880 times for a 24 hour schedule, equating to 10,080 times per week for 12 hours and 20,160 times for an around the clock opening. A veggie would rot on its roots if exposed to such torture while growing.

I had purchased organic lettuces from a local store, to find out that the pile of this produce was barely going down from one week to another. Three weeks later, the same pile, although smaller, was still for sale, forcefully sprayed with a storm sound warning and enough water to positively wet my sleeves while searching for the best available head, meaning the one that had the least spoiled leaves, which in any case, I intended to tear the bad ones off before shaking the lettuce to remove some of the accumulated water from the past… too many days of a forceful drowning process.

One day, I decided to weigh the plastic bag still containing some of the water I had used to wrap my wet piece of veggie. It weighed one tenth of an ounce and the removed lettuce was still very wet, even if I had frantically shaken the leafs at the store, creating a dangerous “slippery when wet” area around me. If one would take a lettuce from the top of the pile, bag it and collect most of the water in the plastic bag, I would not be surprised that it would weigh about a quarter of an ounce. At $2.45 a pound, the collected sprayed tap water would represent a value of 3.82 cents. At this cost, as water weighs 8.34 lbs per gallon, a regular small water bottle of 16.9 fl. oz would weighs 1.1 lb and would cost $1.35. Not bad for the business; not so good for the consumers.

A few years ago, I worked and lived in Great Britain. Each Saturday late afternoon, the grocery stores were putting their produces, in fact fruits and meat as well, on sales prices. The leftover end of the week had to go, to clean up the shelves and provide space for fresh veggies to start the new week. The shelves were on wheels and carried to a colder storage area during the night. No spray system was to be seen, although the produces were looking attractive enough. One could assume that they were sprayed once, early morning, before pushing the shelves back in place. No humongous stacks of veggies and fruits, although enough to satisfy customers. One could see employees busy re-stocking a few times a day. A good system for the customers and a definite positive concern from the businesses.

Still like sprayed veggies?

A Beautiful Story to Remember

A few years ago, I worked for a German person who told me a heart-warming real-life story, in fact his story. Let’s re-baptize our German friend Franz to make the story description easier.

Franz was used to take some vacation time in Spain and travel by car from his natal Bavaria. Each year, he was “trying” a new road through France to appreciate the different regions. He was not speaking French but always had found people to converse, with common words and hand signs for all the basic needs, as it is usually practiced in Europe. For that year, he decided to go through Auvergne, a beautiful region with breathtaking mountain ranges and volcanic peaks, giving views of a lunar looking landscape pitted with craters, rock outcroppings and rugged pine forests. History, as usual for any French area, is filled with details such as the origin of the region’s name derived from the Arverni, a Celtic population with its famous leader Vercingetorix.

It was not the easiest way to go to Spain as roads were narrow and twisty but the experience of travelling through was worth it for Franz. Nevertheless, he didn’t projected to find himself on the middle of a countryside with no hotel or restaurant to be found when he became tired and hungry. One more small medieval village to go through with little hope for hospitality, nevertheless, to his surprise, one modest house on the square had a couple of commercial umbrellas shading a handful of little terrace tables protected by a small brigade of old bistro looking-like chairs. This was the first sign of a hostelry Franz had seen for a while and decided that his choice was easy as he didn’t wanted risking to drive for an unknown time with a growling stomach and a tired body.

Franz parked the car like a horse at a saloon, walked to the terrace and felled on one of the chair, ready to use his hands to express his urgent need for food. An old lady came discreetly, looking at him with a smile. She recognized the German plate on the car and asked him with the most appropriate silent mime, what can I do for you? And as if language didn’t matter anymore, he answered with one hand: I am very hungry! Franz knew that small restaurants do not carry a meal choice and one better like what the local food look like and taste, although always fresh from the morning market.

And food was, on a plate accompanied with a glass of red wine and even the rest of the bottle standing on the middle of the table, as a witness of his feast. Reassured and satiated, Franz was leaning back as his hostess came, looking for the signs of satisfaction. He took the opportunity to ask her, this time with two hands, if she had an available bed, essentially meaning a room for him to rest. The answer was positive and he was following the old lady, walking behind at a slow pace, one small step at a time, as if he had aged 50 years in an instant.

Bath room on first floor was shown briefly before climbing the stairs in an even slower and painstaking pace. The bedroom was as if time had stopped ticking in the late 1800 with an impressive sculpted wooden framed bed with poles looking like the towers of a cathedral. Franz thought that if he could climb that bed, he was going to sleep well to way past sun dawn. A massive buffet was ornamented with an antic porcelain washbasin and a huge jug that could contain 2 gallons of water. That’s my antic shower thought Franz before thanking his hostess, closing the door, climbing the bed and almost instantly passing out in a deep sleep.

The sun was so bright, lighting up the room as if he was on the center of a ball stadium during a game. Franz almost felled off the bed having to stretch his legs to reach the floor. Time to get moving and after a quick splash of water on his face and torso, jumped in his clothe, collected his belongings and ran downstairs where the sweet old lady greeted him with a sincere smile. She had a coffee pot full and was ready to pour the hot beverage in a fine white porcelain cup, probably as old as the bedroom and who knows the entire house content.

Franz was directed to the terrace and got served a plate with two fresh croissants; a beautiful white and red shaker napkin was cheerfully waiting. The coffee was, for sure, what we call around the world a French roast, as French would call that simply…. coffee. The croissants were smelling fresh butter and were so flaky that Franz was juggling like a circus clown with the pieces falling off and the firm intention of not missing a single crumb. It was that good.

Time to leave. Franz was feeling some regrets as he felt comfortable in this retro home but his trip to Spain was calling him to burn more rubber before destination. He was showing his opened wallet to the lady as a sign of readiness to pay. Strangely, he felt that something was wrong at the view of the shocking expression of his hostess, as she got animated with her two arms, pushing the air in the direction of the money, as if the odor was affecting her breathing. « Non, non! » she kept saying; « c’est ma maison, je n’ai pas besoin de votre argent ! Vous êtes le bienvenu chez moi ! Vous aviez besoin de repos et nourriture pour continuer votre chemin ! » (No, no, this is my house, I don’t need your money! You are welcome in my home! You needed to rest and be fed before continuing your journey!).

Franz was shocked. Not only he understood more French than he even though he would but he also realized that this old lady had given him hospitality in her own home... not a business. He hardly believed that one person could be so kind to him, even after the long lasting memory of the last war, forty five years ago… His parent’s generation invading a Country with people like his hostess… It took him a few minutes to hide his tears and find his breathing pace back to thank her and hug her, asking for her address, as he wanted to remember her for the rest of his life.

Franz has sent letters and post cards to his preferred and dear old Lady and has never missed to tell the story as a reminder that kindness is the greatest quality of humankind.

Cheers to you my friends, as thanks-giving has one more meaning and at anytime of the year.

Moving

We have planned to move at the end of this month and the first question we get from most anyone is: to where? Interesting to hear people’s understanding of moving implying moving in, as moving out is automatically included.

In our case, we are just moving out, which intrigue our friends and family to the point of frightening some of them. I can concede that moving entails a destination, unless one would create a perpetual movement...

OK, no worries, we are going to be embracing the Gypsy life only for a while, until we have a clear understanding to where we want or need to be. Our friends the Roms have been on the road since the 11^th century; we will make it shorter, I promise!

I remember a trip through Spain in 1964. We were so tired that we parked the car along the road and slept for a short time during the early hours. A caravan of Gitanos went by, almost silent and respectful of our condition. The carriage was older than the first American’s wagons, with two enormous plain wood wheels of about 2 yards of diameters, covered with a rudimentary canvas to protect the travelers and an impressive hitching ox. No barking dogs! Once they were ahead of us, I felt in peace, as if we had connected our souls for a moment.

Today, I would opt for an old VW camper, preferably with a peace sticker at the back. I’ve never wore tie-dye shirts but I might try, just to complete my new image. 

On Health and Education

While politicians are debating whether or not and how the USA should follow the established and experienced lead of Industrialized Countries in covering all their Citizens with Health plans, we keep missing the enormity of the fact that we have, by far, the biggest Jailed population in the world.

It is certainly legitimate to look at how to care about the health of the Constitutional People when a system such as ours is now letting lobbying Corporates dictating laws in the background, as our reflection to the world is surely not on health as we bear the heaviest population in the World with 66% of declared obese and life expectancy ranking only 42 on our planet.

Bad food and bad nutritional habits leading to a sick and overweight population needing to be treated by the Health network including drug companies; it is as if people’s healthiness is an upsetting subject for the striving 17.5% of the US Gross Domestic Product dedicated to what we call ironically health industry, as it should be re-baptized sickness industry, although not as appealing, one might say!

Health is a priority, not only in healthcare coverage and management but also in food quality, as factory mass production processed food is predominant on our market, as well as the prevailing fast food industry, both dispensing the foundation of health problems, whether by lack of vigorous quality or potential for abuse through pressing marketing and behavioral manipulation.

Nevertheless, if health concern is of essence, the lack of Education is the source of the encompassing problem of our Society, as learning should connect to knowledge in healthy conducts and Societal behaviors, and its deficiencies are leading us back to the American jail population.

Near 7.5 millions Americans are imprisoned or nearly 2.5% of the US citizens. If this is not bad enough, our jailed residents represent about 25% of the World jailed population as we make only 4.6% of the Earth inhabitants.

After taking care of the people’s health, we certainly need to press on education, although it is important to understand that it represents a very long term investment in future generations to promote better integrated Americans with a wider knowledge of subjects such as world history, national and international ethics as well as languages.

This more opened and diversified knowledge should lead to a greater understanding of Self Discipline, Respect and Responsibility as individual and collective concept on all subjects and Freedom as a variably circumstantial idea.

Who are we stepping on this time? 

Food Stroke

It is as if a third of the United States population has a stroke. Strangely, not all the time… thinking of it… yes, I am almost sure… it is when people are eating. I can see them…eating and, yes that’s it… they talk at the same time, stiffening one side of their lips to keep the food in, while trying to talk from the other side. I got it now! It is not the consequence of a severe collective embolism, only people wanting to talk while eating.

Of course, I was joking or unless I have had a recent ischemic stroke myself, which is thankfully not the case. But that was also an introduction to this ugly habit that seem to have received some educational, I mean TV commercial recognitions to become a sort of fashionable behavior.

Frightening to think that commercials are so pervasive that they literally became the point of authorization for collective behaviors, such as the stereotypical food tasting: our foodie pointing frantically downward 4 to 7 times at the food source with the utensil used to fill up his oral cavity, at the same time hastily frowning his face upward while trying to gulp some food, as time is ticking away, to finally and invariably saying “h’as greah't”. Anyway, how many performances have we seen on commercials setting strange protocols being suddenly acknowledged and followed by a large public proudly wearing the "as seen on TV" stamp of approval.

Eating and talking at the same time, besides great risk of involuntary food redistribution… if I can say so... is reducing the potential for understanding what the food, I mean the person is trying to say, taking a chance of having to repeat all over the painful mouth contortion and the peekaboo food viewing. I think another point of greater importance is that the act of eating becomes an accessory to our need to voice our opinion at any cost and anytime.

Eating is very important and highly respectable. Marginalizing the primary role of food sustaining our life is a bad communication to ourselves, as if we were reluctant to be treated right by our own conscience.

I have learned a long time ago that the so called good manners have a superior meaning as to conform to some kind of unwritten rules that grand-parents were trying to impose on our freedom of doing anything we want the way we want. Eating with respect for the food we absorb is the primary reason of not talking at the same time, not the concept of having to portray some attitude or adhere to a predefined idiosyncrasy.

Bon appétit and now shut up and eat!

No taste like Licorice… or not.

Few people seem to know that a drink tasting what they call “Liquorice” is in reality Anise. Most Americans would know about Ouzo but should know that the taste is from Anise essential oil used in the confection of the drink. No Liquorice root!

The Arak found in Lebanon and many other Countries in that region, is made with grape and Anise seed, not the Liquorice root.

The French Pastis is made with Star Anise and the forbidden Absenthe was made with the Artemisia Absinthium herb. No Liquorice.

The Sambuca found in Italian bars is made with Star Anise essential oil. When served in a restaurant at the end of a dinner, the drink can come with 3 floating coffee grains, representing health, prosperity and happiness. No Liquorice here either! 

Let’s keep Liquorice for the root stick to chew, for a Liquorice infusion and for the black twisted candy… please!

Anise is the world!   Say after me: Hmm! Taste like Anise!

Just for the sake of avoiding a monster headache next morning after drinking Ouzo like drunken sailors, let’s fin out a little more about the drink and its traditions. First of all, it is a 40 to 45% alcohol beverage. It can be served as an aperitif, generally cut with water and ice which turn the drink into a milky white color, to accompany appetizers. Interesting to know that it is considered to be a poor form of drinking to absorb Ouzo without eating food in Greece. The shot of ice-cold Ouzo is not a Greek tradition. No wander!  Maybe it was not made for that, or unless one is on a WW2 Kamikaze mission with a Greek drink...

A Mediterranean Cuisine Chimera

I hear and read more and more often about Mediterranean Taste or Mediterranean Cuisine, as if the Sea had created a universal gastronomic region, a sort of steaming exotic soup with Italian tomatoes, Lebanese chickpea, Spanish olive oil and a blend of Far East palate blazing spices, served with flat bread baked in the burning sand of Libya and a spiky looking grilled fish of an unknown name, transporting anyone tasting to a scenes of “Laurence of Arabia” with “Zorba the Greek” music theme in the background, dogs barking at the shadow of gypsies passing through in the moonlight and sudden timbales preceding a belly dancer with veils swirling like a whirlwind.

I wish it was that simple!

If one dares to look at the various Countries, Ethnicities, Cultures and lingering History to find the different cuisines around Mediterranee, one might be surprised to see the variety and diversity to be found on any of the hundreds of beaches, villages, towns and cities around the big Sea.

And so we will go around.

Scrambled eggs this morning!

I am working on a virtual tour of the Mediterranean Sea Countries; 22 of them counting a State within a State and a State that barely get recognition. Anyway, the subject is a surprise and it will be full of interesting food things.

My mind was a little scrambled this morning, which was the perfect time to cook some… scrambled eggs for my wife and me. It is as simple as it can be, although, as anyone cooking would know, nothing is that simple with eggs and in my case, cooking is a way of better life and take thoughts (sometime too much!).

I like to have eggs well mixed… but why things have to become complicated every time I try to explain something? Let's make it simple: The viscosity of the albumen is in relation with age, temperature and mixing rate. While mixing, the viscosity decrease stabilizes after a few minutes and become prone to mix with the yolk fat, while breaking down the membrane. I mix until I have some foam expending around.

OK, I like brown, organic, free range eggs without added vitamin of some sort, the real thing; a chicken roaming in a field and laying an egg a day. Anyway, I salt, pepper, grate some nutmeg and add a little bit of whole milk… and some cheese such as goat. This time, I wanted to add chopped shallot and garlic and decided to sauté them in some red wine, as I remember my old folks doing. I let the wine reduced to almost nothing, added some oil (can be butter) for the egg cooking, raised the temperature to medium high for a short time, turned down to medium low and poured the egg mixture to… end up cooking scrambled eggs.

It was a total feast, as the shallot and garlic cooked and softened in the wine steam were adding and amazing taste, as well as the wine reduction.

Bon appétit! 

Automobile aerodynamics reborn, one more time?

In 1957, Lotus was launching their Elite model, a beautiful light little sports car for which the coefficient of drag (CD) was 0.29, following in-depth wind tunnel testing and aerodynamic concerns and developments. Let’s mention that no CFD (Computational Fluid Dynamics) program or computer were available then as it is in use today. This recent development tool is the source of major detail clean-up, allowing for usual looking cars to be more aerodynamic (less drag).

A CD of 0.29 was a real feast for any production type vehicle, as cars were more in the high 0.40 range at that time. In fact, it took probably more than 3 decades for any high production car to reach this level of low drag.

I remember study cars in the 70ies. Most manufacturers had their aero development programs, reaching 0.19 of CD or less, and not only Europeans, as Ford was very active in aero researches showcasing with their “Probe” prototypes. The model number 5 was reaching 0.13 of CD, which was among the very lowest of any concept vehicles.

It was common to read a CD number from a car manufacturer as an argument of performance in the 90ies. Although, no national testing norms were established, opening the door to abuses from some manufacturers, publishing unrealistic figures generally from scaled wind tunnel models generating less drag with no internal flow or cooling, etc…

The publication of the CD figure of new models almost completely disappeared at the same time car constructors were switching from aerodynamic efficiency concern to heavy marketing concerns, creating “things”, consumer objects, targeting (or sometime creating) markets to sell to defined and redefined population segments.

Today, we see in the streets cars and SUV designed 4 to 5 years ago looking like army vehicles, designed to take advantage of the war/defense concern among a segment of the population. Aerodynamic attention got blown in the wing, if we can say so, as various marketing schemes of triggering appeals through tricks of “crossing over”, various type vehicles into adult toys, induced people to buy, even, and most of the time, above their financial means.

For some good reasons, EPA has changed their highway consumption rating since 2008 (this is about the official and famous MPG). The tests are now made at 80 mph instead of 60, which suddenly push car manufacturers to reconsider again aerodynamics as a more important subject, although timidly for some of them.

To understand this, let’s keep in mind that the aerodynamic drag generated by a vehicle increase at the mathematical square of the speed. As an example, if a vehicle generates 100 lbs of drag at 60 mph, it will become 178 lbs at 80 mph. 150 lbs of drag at 60 mph will become 266 at 80 mph and a lower starting figure such as 75 lbs at 60 mph will become 133 at 80 mph.

Let’s also remember that less drag a vehicle has, less contribution to the fuel consumption it will have. The CD (drag coefficient or coefficient of drag) is great to know and I am looking forward to see the CD being published again, providing it will be regulated by the EPA (Environmental Protection Agency) or norms established by SAE (Society of Automotive Engineers).

Nevertheless, we have to be aware that the CD is a dimensionless number that need to be scaled. The next important factor to keep in mind and ultimately to keep track of, is the frontal area or the surface of the vehicle seen at the front as a flat panel penetrating the air. The frontal area is measured from the ground (not from the bottom of the chassis), up to the roof and including every details that can be seen if one is looking at the front of a vehicle from let say 20 yards distance.

The Coefficient of Drag Area as it is called is the CD multiplied by the Frontal Area and represents the factor defining the quantity of drag that is expressed in Force at a defined speed and air density. This is the real number called the aerodynamic drag, making a vehicle consuming more gas faster it goes, or bigger the vehicle is, such as an SUV compare to a car, or less aerodynamically efficient, such as a truck generating major turbulences at the back.

One of the very best SUV today is reaching a CD of 0.35, in comparison to the best CD for a car at the present time, which would be 0.25 for the Mercedes E-Class 2009, the Toyota Prius 2010 and let’s note older productions such as the Audi A2 (unfortunately, only European market) from 2002, as well as the little coupe Honda Insight from 1999.

Nevertheless, let’s not forget that we have to multiply the CD by the frontal area (A) of these vehicles to find a realistic drag factor. An SUV can be from a quarter to twice the size of a car. A CD of 0.35, best for an SUV, is low average for a car, meaning that an SUV is, hands down, a “drag queen”, burning more fuel for no other reason than marketing push.

Let’s look at an example with published numbers. The 2008 Mercedes E-Class had a CD of 0.27 and a frontal area (A) of 2.11 square meters. The effective drag factor (CD x A) was 0.57

The new 2009 Mercedes E-Class has a lower CD of 0.25, which is very good, although, for some reason, the frontal area is now 2.32 square meters, which makes the CD x A climbing to 0.58.

I know, it is not a lot of increase but why creating such a good aerodynamic improvement if it is to erase this advantage by re-designing a bigger car that has a higher effective drag factor?

Mercedes admit to be able to reduce easily the CD to 0.20 and today, with more sophisticated wind tunnels and CFD programs, one could be reaching levels that the study vehicles of the 70ies were attaining, but this time for real. Citroen launched their DS19 in 1955. It was a futuristic odd looking car at that time, although the aerodynamic efficiency was way up (CD of 0.31) and the car became a commercial success above prediction. Many other examples are available to prove that a well designed car is commercially viable. It does not take to mold some population taste or trend into what a vehicle need to look like to sell. Efficiency, through the ages and various industries, has always paid dividends.

The new Ford Taurus has a CD of 0.32, which is not that great these days, nevertheless represent an improvement on the previous model produced until 07. Its CD was 0.34.

No frontal area numbers have been found for either models but it is obvious that, as the new production is based on the defunct 500 car, even with lowered roof line, the surface area is bigger, as the 500 was designed for “high chairs”, kind of looking like a mixture of car and some of the appeal of SUV with which drivers and passengers can still look down to other drivers from a few inches above. The effective drag factor must be higher on the new car as well, which, in this case, is not creating the most efficient product.

Beside the use of big engines, high frontal area vehicles and poor coefficient of drag has distinguished this Country from the rest of the world and created the most gas guzzling nation. We burn more fuel per day than the rest of the world put together (read again, it is true!), meaning more than the other 6.4 billions people from which some are driving vehicles.

Many subjects can contribute to reducing oil consumption, as we will review them in time. Nevertheless, aerodynamics is of great importance and need to be treated again seriously, as vehicles need to become highly efficient to regain their status of automobile and shed off what commercial hypes have made of them: objects that happen to be vehicles and for which we pay dearly the consequences in many ways.

Please, treat Belgian endives better than that!

These veggies are grown in the dark, like white asparagus. In Belgium and Northern France, they are common vegetables to find on one’s plate, generally steamed, thoroughly cooked until looking translucent or about 20 minutes in the sauna pot. As they contain a high quantity of water, it is necessary to drain them well or let them drip head down in a colander before serving.

Endives are also used in creamy soups or braised. We seem to know their use in appetizers and salad, which has many different versions, including being served with fruits, sherbets and white cheese types.

Nevertheless, you will not be able to appreciate this delicacy if the endives are treated the way I see them being handled in about any stores in the US.  

Endives can become bitter if sprayed and most grocery stores are spraying about everything and anything that looks like a veggie, including plastic packed celery and carrots… or herbs… or roots!

Anyway for now, as this is another subject to write about separately, let’s remember that endives do not like to be sprayed, at all, not even a little bit. If you want to eat them uncooked, wipe them with a dry towel, paper or cloth, if necessary

The second element that makes these “white Gold” vegetables bitter is by exposing them to light.

When doing so, the leaf tip turn light green from light yellow and the leafs are gradually separating from the body. In Belgium, they are packed with dark purple wrapping paper and stay in the shipping boxes to keep them covered.

Here, whatever grocers will do with them, I guess it will take a long time to change bad habits. I end up calling the store to know the day they arrive and ask to keep my order separately. That way, they are kept in the best conditions, dry with tight leafs and very light yellow tips.

If you wish to cook them, cut the short stem off (could be 1/8^th of an inch), making sure you don’t release a leaf or another, just enough to remove the hard end. Using a pairing knife or a peeler, sculpt out a cone shape with the tip of your tool on about 1/2-inch deep from the bottom end.

I have one of the most scrumptious lip-licking recipes for you, making it a meal that you will remember for the rest of your life… but you will have to ask me if you want it... and provide me an email address!

Meanwhile, tell your grocer to treat Belgian endives better than that!

The American Lords

What about making $174,000 a year plus excellent benefits, among them one of the best health plan available in this Country? Any taker?

It represents 4.6% of the declared incomes, based on an extrapolation of 5% of more than $167,000, 1.5% more than $250,000 and 1% above $350,000. Although, these numbers are based on 2006 statistics, today it might be closer to 4.4%.

Not bad and the percentage is getting smaller when we consider that the published income level is for household, not single income. I have not found any data available for individual return versus family and one will have to make a guess to refine the final count.

Let’s consider 60% of the $174,000 yearly income is made by individuals, 75% for the $250,000 level and 90% for the $350,000 level.

The final count is 3% of the American population that could be earning more than $174,000 yearly as individual income, which is what senators, congresswomen and congressmen are earning.

Would it make sense for people representing people and their laws to be closer to their average level, even upper average, not upper 3%?

The last statistics based on 2008 is showing 40 millions Americans living under poverty level and the count is growing fast.

Furthermore, when representatives are questioning the viability of State health plan, which is their legitimate right, shouldn’t they withdraw from their comfy Federal plan and buy into one or another private insurance company to be in tune with their arguments?

Well, I guess the answer would be no to both questions… probably by absenteeism! After all, they are the American Lords, or so it seems!

Is this the richest third World Country?

I was shocked to hear in the late 80ies that 20% of Americans were illiterate. Such an industrialized and rich Country couldn’t possibly have that many uninstructed people? The question mark stayed in my mind and from time to time, I realize it was making some sense, yet couldn’t acknowledge the truth.  

Recently, so many facts led me start writing on the dichotomy of the American society, the richest Country in the World and so many people suffering from the lack of decent income; World leading researchers and illiterates; ground braking sciences and some of the most fundamentalist thinking.

Now, armed with internet search engines, I got the confirmation of what I have heard years ago.
About 20% of Americans are functionally illiterate and read below a 5th grade level. 
Nearly 50% of adults cannot read a book written for 8th grade kids and do it so poorly they cannot find an information within a short publication.
According to some alarming studies, the USA is ranked 49th of the world in literacy.

If we were limiting our observations to these facts, my title would not stand, although why successive American governments would not have found a solution to this literacy plague? Nevertheless, moving to other pride hurting facts, the hypothesis starts making sense.

The US civil infrastructure is in a past due state of repair with countless unsafe bridges. Actually, there are about 72,500 deficient bridges in the Country in need of assessment for repair, essentially meaning that they need to be repaired but the lack of civil engineer inspectors have prevented to get to an evaluation. These deficient bridges represent 12% of the structures in the US and it would take in the vicinity of $10 billions a year during 20 years to repair and update them, not to build new ones.

Roads are in bad shape and anyone can make a long list of highways, freeways, boulevards and streets that desperately need repair and in many cases would stand complete reconstruction.

It seems that we have been happy to know that China was finally generating more CO2 than us. Nevertheless, we tend to forget mentioning that we have about 4.5 times less people here and our CO2 pollution per capita could still be close to 4.5 times more than in China.

Our life expectancy is now ranked 42nd in the world, as we were11th two decades ago and although political debates continue, Country leaders don’t seem to grasp the emergency to quickly evolve, overlooking the fast evolution of the World around us.

We all know that 47 millions Americans are uninsured, which is not the only alarming statistic to read, as 12.6 millions working adults were discriminately denied coverage. Health insurance premium did increased 95% since 2000, as the average income improved only by 17.5% during the same period.

Only 63% of employers are offering a health insurance plan to their employees, down from 69% in 2000. These statistics are not political statement, only pure reality of a Nation loosing its grasp on reality. It is as if we forgot that the People as named in the Constitution are real people with life, soul, concerns and basic needs that a Nation is supposed to help and protect, besides the elusive territorial invasion.

So much has been said on being the best of this and the best of that, preceding the omnipresent “of the World” qualification, when in most cases the World really means the US World, not the 6.7 Billions people on this planet.

France is unveiling its new superfast train, a step above the TGV that did transformed life, not only in France but in Europe since the 70ies by connecting cities with trains cruising at speeds between 185 to 200 mph, allowing people to live far away from big cities and still work in it.

It took a commitment from the French government, starting in the 60ies, to study, plan and build not only the trains themselves but a new concept of railroad that would be safe with no road crossing and structurally stable to sustain such speeds.

The new train called AGV will have a top speed of 270 mph and cruising at 224 mph, although using 30% less energy compare to the TGV. Various Countries around the world are placing order of these hyper speed trains as they understand the need for fast and easy long distance commutes.

Here, we might have one line, still to be built, between Los Angeles and San Francisco. Although this 13 year old project seem to have stalled.

I know, this Country was built on another plan, if plan was, with sprawling cities, using more land per capita and roads representing the connecting dots for everyone, on their own pace, time and directions. Nevertheless, we pay dearly the price of being - by far - the biggest energy consumer, and here we can say of the World.

Nevertheless, even with the type of town and city layout we have, solutions are possible, but we need our population to wake up to our needs, not our habits, our leaders to believe in our great researchers and take action before it would become an emergency to deal with.

Our 4.5% population of the planet is burning 23% of the World energy and our responsibility on the global environmental disaster, as we are slowly waking up to it, is by far the biggest, yet we do not lead the World to safe what there is left for our future generations to live with.

A handful of years ago, we understood that we could produce ethanol to propel our road vehicles with less pollution impact, as well as reducing some of our imported oil. And we went on a mission to convert the production of corn into alcohol, forgetting that the corn was already produced for something else, inducing food cost increase.

We glanced at the Brazilians who are producing 75% of their carburant needs from sugar cane ethanol, overlooking the fact that their government did promoted ethanol in the mid 70ies, not yesterday, and had to close their eyes on massive deforestation to achieve their goal.

Many other subjects are showing our trend of slipping away from the reality of the World, which seem to be evolving faster with more long term planning and investments into new ideas and new concepts of living on an increasingly highly populated planet. 

American politicians are more concerned about their opponents than by their Country and, for some, promote division among their own citizens. I have heard people saying “united we stand”. It must have been a long time ago! 

Bad translation 2

Haven’t we been invaded with gourmet products the past 10 years, or what? 
The funny thing for me is to find products I was consuming in Europe more than 25 years ago; good products that anyone could buy in any store at a bottom price, not something fancy that has to have an “etiquette” to be justified; only the pride of a business to make and sell the best quality product they can make for an affordable price.

The Belgian chocolate “Cote D’or” is a Belgian favorite and it is as cheap as any other good Belgian chocolate. No one in Belgium would ever think to add a gourmet label to any of these treats.

Some of the Belgian cookies have found their way in this country and are generally sold as “gourmet” items, essentially at a higher price. These cookies are of a common consumption in Belgium and no one would buy them over there if the price was pumped up as it is here.

I think I could make a very long list of Belgian, French, German, British, Irish, Scottish, Swedish, Danish, Spanish, Portuguese, Italian, Swiss, Austrian, what am I forgetting, let’s say from Europe in general but I am sure from other countries as well, of goods that are labeled as gourmet in USA, only to find out they are simply good, common products that everyone can afford to buy in the country of origin, as bad products would not survive.

I think that we have gradually lost the concept of honest, good and well balanced product, with quality ingredients that, not only taste good but also feel good. It seems that, anything that portray to be of good quality here in the US, and certainly including American products, should than be called gourmet, only to justify the other items of lesser quality.

In reality, we should scrap entirely the concept as we have been misled from the start. “Gourmet” is a French noun with a different meaning, as it defines a person with discriminating taste in food and wine, not the products themselves discriminating the customer’s wallet.

I know, I know… no one could make more money with that!

Bad translation!

Sometime it gets confusing. Eating an “entree” when we already had an appetizer, which in most cases was preceded by… bread... that suppose to be served with food as an accompaniment and palate cleanser while eating.

The simple baguette made of floor, water, salt and yeast has been replaced nearly everywhere in this country by fancy type breads, most full of sugar and pumped up level of glycemic index to a raging level of 95, when it should be in the low 60ies.

Hot bread is also an interesting phenomenon. Warm bread is served warm because it is supposed to be baked in the restaurant and served fairly soon thereafter, not warm because a previously baked and sometime dried up bread got warmed up to pretend being made in the kitchen. That bread is the one we get more often than one wish and has lost its fresh taste to end up dry again as soon as it cools down. Half baked bread that gets their last baking touch in a restaurant, do not see most of the time the right temperature to reach the full crusty texture. Mushy warm bread with a sort of sugary glaze on top is really disgusting. That’s the one that can make the glycemic rating going crazy.

Then, we really start with warm bread, followed by an appetizer and a salad, generally drenched with “your favorite dressing” chosen from the same list we keep asking for to the waitress and waiter and topped with various… things making it a sort of complete meal on its own, to finally have the ordered entree, arriving inexpediently while you are still eating the previous pseudo-meal.

The salad served during a composed meal is used in France to neutralize one’s taste senses after a main course and before cheese and/or dessert. The portion is small and made simply with selected leafs, avoiding the stem, and stirred in a separate bowl in order to quote the leafs with vinaigrette (simple emulsion of vinegar, oil and salt with sometime crushed or chopped garlic and/or shallot).

The common monumental salads we eat here are destined to be a main course and can be quite complex as well in France. The Nicoise salad is particularly known among French salads.

Entrée is a French word meaning starter, appetizer. In this case, we would get a pre-pre-pre-entrée with the bread, a pre-pre-entrée with an appetizer, a pre-entrée with the salad to finally have an entrée. No main course, jumping directly to a dessert.

We did our food choice from what we call a menu, another French name meaning the list of preset meals composed of different courses, which is what French would call a “carte” and is the list of food plates. In a French restaurant, you can ask for “le menu” or “la carte” and compose your own menu with entrée and main course and whatever else one desire. 

I know, we are not in France and we end up eating differently here, which is true and fair to say. Nevertheless, we are using well defined French terms and have changed their meanings, as an inappropriate translation, and we have gradually modified our composed menus a such way that it has lost its healthy balance.

Julia Child, we miss you!

Bistro!... bistro!

Unusual title isn’t it? A bistro is a bistro and there is no reason to exclamate the name, even less twice… Although it was what created the name known today, representing a French style, casual restaurant serving simple meals at a reasonable price.

My maternal grand-father was living in Paris during and after WW1 and told me the story of Russians who had fled their country after the communist party revolution of 1917, targeting particularly nobles and anyone associated with them, including the myriad of servants.

Most of them ended up in Paris, as most nobles were speaking French as their language of culture. Some ex-servants ended up taxi drivers. They were working hard, eager to make money and loosing very little time during work hours, while their French colleagues were taking time to have breakfast, lunch and dinner at a more leasury pace.

The French “bar” has always been an open business where one can have a coffee and a croissant or a glass of wine and a lunch, or another glass of wine and a dinner. In fact, the term bar is generally used as “bar-tabac” where you can also buy tobacco products.

Our Russian taxi drivers were racing through their lunch and dinner, ordering at the bar, and most of the time shouting “bistro!...bistro!, which meant in Russian “quick!...quick!

Bistro became synonymous of quick service at a bar-tabac and soon, specific, small neighborhood restaurants opened under the name of bistro, serving one or two different meals, generally stew or repasts that could be prepared earlier in the day.

The name can also be spelled bistrot and the style got imported in various countries where the theme and ambiance have taken over the original meaning.

No more Russian taxi drivers rushing in a bar-tabac…