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Cultural Encounters on the Banks of the Seine

by Meredith Mullins on December 2, 2019

Les Bouquinistes
© Meredith Mullins

The Bouquinistes: Icons of Paris Culture

Neither snow nor rain nor heat nor gloom of night . . .

From this familiar and inspiring creed, you may think this story is going to be about a diligent U.S. postal carrier. Not so.

For this “Oh, I see” adventure, we travel to the banks of the Seine for cultural encounters with the riverside Paris booksellers—the bouquinistes (pronounced boo-kin-eests).

Through snow and rain . . .
© Meredith Mullins

This iconic community, like postal carriers, are dedicated to their job—in all seasons, in all kinds of weather. The bouquinistes have been officially authorized in Paris for more than 160 years.

This literary tradition is an integral part of Paris culture. A commonly heard description is that the Seine is the only river in the world that flows between bookshelves.

An integral part of Paris culture
© Meredith Mullins

Bouquiniste Life

Most of the personalities that you meet today on the quay have been selling for 10 or 20 or more years. They are the epitome of timeless Paris. And they love their job.

Bouquiniste Michel has enjoyed this relatively stress-free life for 20 years.
© Meredith Mullins

They open the timeworn green boxes lining the upper quays along the Seine, and voilà—an open-air book market spills out onto the sidewalks, revealing the bouquinistes’ allegiance to Paris’ literary heritage, as well as their unconditional appreciation of books.

A miniature bookstore in the open air
© Meredith Mullins

Some displays look exactly like miniature bookstores. Some look more like tiny antique book fairs or mini flea markets.

A trove of tiny treasures
© Meredith Mullins

Some stalls, because of today’s trend away from print materials (thanks to the omnipresent internet), include more than just books as the sellers struggle to earn a living—from postcards to posters to keychains to magnets to coasters to other tiny treasures.

Inventory to appeal to tourists and supplement the sales of used and antique books
© Meredith Mullins

Whatever the range of inventory, each 10-meter space on the quay represents the personality of the sellers.

Some bouquinistes are specialists, like American Sydney, who has read every book in her stall and strives to connect each customer with the right book.

Bouquiniste Sydney believes “Books are cheaper than therapy.”
© Oliver Gee

Some are generalists, like Albert, who collects all kinds of treasures—from pipes to antique cameras to coins— so that his stall can attract a more diverse clientele (or, as he puts it, so his stall comes closer to reflecting the controlled chaos of his home).

Bouquiniste Albert has a wide variety of treasures.
© Meredith Mullins

In any event, the treasures are all tucked in at night, back into the four boxes allocated to each vendor, and are secured by metal bars, padlocks, and blind faith that no one will dare violate the time-honored bookseller legacy by stealing (although, sadly, tagging is common).

All materials are tucked back in at night, with a hope that their security is assured
through respect of the profession.
© Meredith Mullins

A Dream Job?

As difficult as the job might seem because of the challenges of long hours in an outdoor setting (weather, street noise, pollution, and tons of looky loo tourists during high seasons), the bouquinistes tend to relish the freedom that comes with the territory.

A freedom of selection, although most everything
is covered in plastic because of the outdoor elements
© Meredith Mullins

They can work in their own rhythm, as long as they open their stalls an average of four days a week throughout the year. They pay no monthly rent or taxes.

They can sell the things that they know best or the things that they believe fit their loyal clients’ needs. And, for most, sitting by the river, reading, watching the passing parade, or talking with people who love books, is a stress-free way to spend time.

A bouquiniste’s helper, just passing the time along the banks of the Seine
© Meredith Mullins

The long waitlist to become a bouquiniste is a testimony to the appeal of such freedom. There are now more than 200 commissioned sellers, reportedly offering more than 300,000 books along the three-kilometer stretch of river.

The wait time is several years, and once you’ve passed your interview and been assigned your four boxes, it often it takes many more years to work your way to your preferred spot (seniority rules).

Along the Quai de la Tournelle
© Meredith Mullins

The bouquiniste stalls are from Quai Voltaire to Pont Sully on the left bank and from Quai du Louvre to Pont Marie on the right bank. It seems to be a matter of personal opinion as to what the best spots are.

Brigitte has loved her spot for ten years at the eastern border near Pont Sully. But, the President of the Cultural Association of Paris Bouquinistes, Jérôme Callais, prefers his stall downriver on the Quai Conti between the Pont des Arts and the Pont Neuf. He has been a bouquiniste for 28 years.

What can be learned from a study of bouquiniste collections?
© Meredith Mullins

Understanding the Culture

What can we learn from the bouquinistes, besides the fact that their common denominator is a love of books?

By carefully browsing the stalls, we gain an overview of French culture and history. Which authors appear? Voltaire, Rimbaud, Verlaine, Camus, Colette, Daumier, Hugo, Balzac, Sand, Dumas, Zola, Proust, Sartre, and de Beauvoir. Which authors are most translated? Shakespeare, Beckett, Hesse, Nabokov, Joyce, Cervantes, Hemmingway, and Baldwin.

Books, books, and more books
© Meredith Mullins

We find the Marquis de Sade (for the wild in us) next to Saint Exupéry’s Le Petit Prince (for the child in us at all ages).

The books, magazines, newspapers, and posters are an exposition of French culture, from cinema to cultural idols to sports figures to events such as the Tour de France and the World Cup. Also featured are old Playboys (for the articles, of course) and old newspapers for the headlines of history.

Posters that reveal much about Paris culture
© Meredith Mullins

Posters of Yoga cats and Yoga dogs (a must buy), the Moulin Rouge, absinthe, musicians well-known to Paris (The Doors, Janis Joplin, The Beatles, Queen, Miles Davis) show us what trends took hold, not to mention what makes the French laugh, such as Asterix, Babar, and Tintin humor.

Yoga cats and dogs. Pourquoi pas?
© Meredith Mullins

Snowglobes of monuments (although snow is rare in Paris), magnets, and prints of street scenes are offered primarily for tourists, but we can certainly learn from illustrations of French flora and fauna, maps, and old postcards that show the history of Paris through the last few centuries.

Old postcards offer another view of Paris.
© Meredith Mullins

Like so many of the French traditions in a city that welcomes evolution, the bouquinistes are a potentially endangered species. They have applied for UNESCO World Heritage status to remain an integral part of Paris culture. In the meantime, they welcome our support.

So, take a stroll along the Seine and breathe in the essence of Paris—cultural encounters of the literary kind.

Thank you to Oliver Gee’s The Earful Tower and French Moments for inspiration. To hear a podcast from The Earful Tower with the American bouquiniste Sydney, click here. 

Comment on this post below, or inspire insight with your own OIC Moment here.

Do You Know Your Onions?

by Joyce McGreevy on November 26, 2019

Allium flowers reflect the surprising beauty of a staple of every world cuisine, onions. (Image by Sheila Brown, CCO Public Domain)

Take time to smell the . . . onions?
Sheila Brown CCO Public Domain

Crossing Cultures: Peeling the Layers of a Truly Global Food

Quick—what food is a staple of every global cuisine?

Wheat? Nope.  Rice? Guess again. Uh, potatoes? B-z-z-z! Game over!

It’s the onion.

Piles of fresh onions, a food known for crossing cultures, showcase the appeal of this staple of global cuisine. (Image © Joyce McGreevy)

Americans eat 22 lbs. of onions per person per year, placing 5th after Libya (66 lbs).
© Joyce McGreevy

It’s grown in over 175 countries—twice as many as wheat, according to United Nations estimates. The UN Food and Agriculture Organization lists China as the world’s largest producer of onions, followed by India, the United States, Turkey, and Pakistan.

Oh, I see: The vegetable that makes eyes water also makes mouths water across cultures.

Put on your goggles as we peel away the layers to see why onions are the apple of every culture’s eye.

Older Than Thyme?

Onions have been cropping up in recipes for more than 5,000 years. Originating between present-day Iran and Pakistan, they could be grown in all kinds of soil and stored for long periods. As a result, onion farming spread quickly around the world.

How quickly? So quickly that when European explorers ‘”introduced” onions to the Americas, they discovered that onions were already there.

The Chicago River reminds a writer that the city’s name derived from the river’s wild onions, one of many varieties crossing cultures as a staple of global cuisine. (Public domain image by Image by bk_advtravir/Pixabay)

Chicago’s name derives from a Native American word for wild onions that grew along its river.
Image by bk_advtravir/Pixabay

Nature’s Ninja

Experts recently declared onions “nutritional powerhouses,” but many world cultures have known that for thousands of years. Egypt’s pyramid builders ate them every day. So did the armies of Alexander the Great.

Onions also crossed cultures as an early form of medicine. From ancient Rome to early India, onions became a cure-all for everything from blisters to battle wounds.

According to Dioscorides, a first-century Greek physician, Olympian athletes fortified themselves by eating onions, drinking onion juice, and rubbing onions all over their bodies. That’s one way to keep the competition—and everyone else—at bay.

A fresco from Pompeii shows that onions, originally from Asia, have been crossing cultures to become a staple of global cuisine since ancient times. (public domain image)

A fresco from Pompeii reflects onions’ prominence in Roman cuisine.
[public domain]

A faded painting by Vincent van Gogh shows that onions, even aside from being a staple of global cuisines, have inspired art across cultures. (public domain image from Van Gogh Museum, Amsterdam (Vincent van Gogh Foundation))

In 1887, onions and cabbages inspired this now-faded still life by Vincent van Gogh.
Van Gogh Museum, Amsterdam (Vincent van Gogh Foundation) [public domain]

Speaking of Onions

Onions have rooted themselves across cultures, sometimes in surprising ways. Take food idioms, for instance:

  • In Britain, “You know your onions” praises someone’s expertise.
  • But in France, S’occupe-toi tes oignons (“Take care of your onions”) means “Mind your own business!”
  • And in Iran, Mam na sar-e piâzam na tah-e piâz (“I’m neither the top nor the bottom of the onion”) means “It doesn’t concern me at all!”
A thick-skinned red onion, believed to predict weather, signifies that, even aside from being a staple of global cuisine, alliums have influenced ideas across cultures. (public domain image from Pxhere)

Can onions predict weather? An old English rhyme says yes: “Onion skins very thin,
/Mild winter coming in./Onion skins very tough,/ Coming winter very rough.”

The Global Prime Ingredient

Today, most world cuisines are built on a base of onions.  Several countries feature their own distinctive version of a “culinary trinity”—a three-ingredient combination used to establish a culture’s signature flavor. Now check out the common denominator:

  • Italian Battuto: onion, garlic, parsley
  • Lousiana Cajun base: onions, bell peppers, and celery
  • Spain’s Sofrito: onions, tomatoes, garlic
  • Portugal’s Refogado: onions, peppers, tomatoes
  • Hungary’s top trio: onion, paprika, lard
  • India’s top trio: onion, garlic, ginger
  • West Africa’s top trio: onions, chili peppers, tomatoes
  • Chinese Xiang Cong base: green onions, ginger, garlic
  • French Mirepoix: onions, carrots, celery
Containers of French mire-poix is one example of a “culinary trinity” with onions, a global food base crossing cultures in a variety of ways. (Image © Joyce McGreevy)

It’s my mire-poix and I’ll cry if I want to! But tear-free options are easy to find.
© Joyce McGreevy

A Gallivanting Globe

For travelers who love to cook, onions at farmers markets offer the affordable pleasure of broadening one’s palate.

Produce at Copenhagen’s Torvehallerne market includes alliums like onions, a culture crossing staple of global cuisine. (Image © Joyce McGreevy)

Shop Copenhagen’s Torvehallerne market to cook Denmark’s famous
Bløde Løg, pan-fried onions.
© Joyce McGreevy

From the Tokyo Long White to the golden German Stuttgart to India’s rosy Arka Bindhu, onions are edible globes that embody global cuisine’s variety.

In Italy, cipolline, flat purple or white onions have a surprisingly buttery taste brought out by simmering or roasting. Cook them low and slow with a dash of espresso and a splash of Montepulciano to make rich gravy for an Italian-style pot roast.

Sautéed ramps in a pan reflect the wide range of the allium family, which includes onions, a staple of global cuisine across cultures. (Image © Joyce McGreevy)

The Allium family includes the onion’s wild cousin, ramps (above), scallions, shallots, garlic,
leeks, and chives.
© Joyce McGreevy

In France, “gray” shallots, (échalotes grises/griselles) are more colorful than their name suggests. Count on them to add complexity to a creamy vinaigrette.

North American farmers markets are also rich in choices: New York’s potent “Black Dirt” onions, Texan and Georgian Vidalias,  Washington’s Walla Walla and Siskiyou, Hawaii’s Maui onions.

Why Did the Onion Cross the Road?

For sheer global expansiveness, there’s the Egyptian Walking Onion, also known as the Welsh Onion, native to India or Pakistan, and introduced to Europe by the Romans. It’s also the world’s most unusual onion: Bulbs grow up top like fruit on a tree and then topple over, causing new plants to grow—hence the effect of “walking” across a field.

Chive blossoms reflect the delicate side of a pungent staple of world cuisine, onions. (Image © Joyce McGreevy)

These are onions? Edible chive blossoms show onions’ more delicate side.
© Joyce McGreevy

A Multi-Layered Experience

Whether you chew it or eschew it, the humble onion has moved across cultures and earned worldwide recognition. It has even moved in and out of the food scene, obsessed over by ancient Mesopotamian cooks, used as European currency, and made into eco-friendly dyes in many countries.

In India, this staple of global cuisine has affected economic policy. In the U.S., onions figured into federal law—after two rapscallions cornered the onion market, causing a nationwide stink. Just listen to the wild, true “Tale of the Onion King” and you’ll really know your onions.

In short, the onion dips into history, runs rings around other veggies, and really stands up to a grilling.

An onion-topped slice of Italian pizza shows why onions are a staple of global cuisine, crossing cultures from Italy to India. (Image © Joyce McGreevy)

In Comacchio, Italy, onions add bite to a slice. How do you like onions?
© Joyce McGreevy

Ready to peel some onions? Our downloadable PDF offers a world tour of recipe ideas for using this most versatile vegetable.

 

Comment on the post below.

Cultural Diversity at Ground Control in Paris

by Meredith Mullins on November 18, 2019

One of the best (and tastiest) ways to learn about new cultures
© Meredith Mullins

Discovering the Flavors of the World

Traveling to Syria, Italy, West Africa, India, Taiwan, Denmark, China, Greece, Mexico, and the U.S. has never been easier. Especially if you’re hungry.

The Paris phenomenon, Ground Control, offers cultural diversity in a one-stop space, with an overarching mission of encouraging a free and curious spirit (libres et curieux) and an innate concern for the planet.

Free and curious
© Meredith Mullins

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