Oh, I see! moments
Travel Cultures Language

Memorable Moments: Love is in the Air

by Your friends at OIC on February 11, 2020

Valentine’s Day puts love in the collective spotlight once a year, but as these heartfelt posts from the past remind us, love and its steady stream of “Oh, I see!” moments are a constant.

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.

French Idioms Pay Tribute to the Animal Kingdom

by Meredith Mullins on September 23, 2019

Don’t give your tongue to a cat. Why not?
© iStock/Maroznc

Becoming Bilingual: Don’t Give Your Tongue to a Cat

In the picturesque and poetic world of French idioms, the animal kingdom is well represented. Noah—and his ark—would be proud. Animals are key players in the proverbs and sayings of French culture.

Cats, lambs, sheep, ducks, dogs, elephants, wolves, chickens, cows, cockroaches, spiders, fish, rabbits, horses, rats, and giraffes all make an appearance.

Where do sheep fit in to French idioms?
© Meredith Mullins

Idioms can come from various parts of a culture—food, history, social traditions, sports, values—but many languages use animals as a basis for their idioms.

Animals have universal appeal. We are familiar with basic animal characteristics no matter what our culture of origin. For centuries, we humans have observed how animals act.

We know that busy bees could do the lion’s share of the work and be so dog tired that they’d have to take a cat nap.

Why Idioms?

Learning a second language is never easy. But you know you are developing a bilingual brain when you can introduce idioms into casual conversation. And understanding this omnipresent figurative language will also give you insight into how a culture thinks.

Do you have a spider on the ceiling . . . or bats in the belfry?
© iStock/Backiris

Idioms can, of course, drive you crazy—making you feel like you have bats in the belfry. Or, as the French would say, “to have a spider on the ceiling” (avoir une araignée au plafond).

The words—the metaphors— often don’t make sense at all, even to the native speakers.

Leave well enough alone. Don’t wake the sleeping cat.
© Meredith Mullins

The Cat’s Meow

Our feline friends win the idiom popularity competition in French. Cat references are everywhere.

When things are going well, English speakers say, “Let sleeping dogs lie,” while French speakers advise, “Don’t wake the sleeping cat” (ne réveillez pas le chat qui dort).

When you arrive at a place where you’re supposed to meet someone and there’s no one around, you say “there is no cat” (il n’y a pas un chat).

Where is everyone? Il n’y a pas un chat.
© Meredith Mullins

You don’t have a “frog in your throat,” you have a “cat in your throat” (avoir un chat dans la gorge).

When you have better things to do, it’s not that you “have other fish to fry,” it’s that you have other cats to flog (avoir d’autres chats à fouetter).

And, if you want to “give up” and just quit (perhaps because there are too many cat idioms?), you “give your tongue to a cat” (donner sa langue au chat).

He won’t “give his tongue to a cat” because he doesn’t like to quit.
© Meredith Mullins

A Medley of Animal Visuals

Many of the French idioms are similar to English idioms. Someone can be as sly as a fox (rusé comme un renard), stubborn as a mule (têtu comme une mule), or they can take the bull by the horns (prendre le taureau par les cornes).

Someone can be talkative as a magpie (bavard comme une pie), slow as a tortoise (lent comme une tortue), soft as a lamb (doux comme un agneau), or dumb as a donkey (bête comme un âne).

But several of the French idioms tell a poetic and mysterious story.

“Entre chien et loup” is the mystical time between light and darkness.
© iStock/twildlife

“Entre chien et loop” literally means “between the dog and the wolf.” However, the picture this paints is more enchanted than the literal translation.

The phrase refers to dusk, when the light is growing dim and the world is becoming more mystical. Your mind can play tricks about what you see. Are you looking at a dog or a wolf?

This time between the spectrum of light and darkness would be called “the witching hour” in English.

The French idiom “peigner la girafe” (to comb the giraffe) also presents a rich visual. It tells a story of a difficult task—a job that will be challenging and time consuming and will perhaps not yield any fruitful results.

How long does it take to comb TWO giraffes?
© Lauren Gezurian

And, if we find we are wasting time combing the giraffe—that is to say, our focus is wandering and we are straying from important work—the French would say “revenons à nos moutons.” Let’s get back to our sheepIn other words, let’s get back to business. Let’s stay on topic.

Minding the sheep is important. So . . . let’s get to the task at hand. “Revenons à nos moutons.”
© Meredith Mullins

In France, folks can sometimes be as bored as a dead rat (s’ennuyer comme un rat mort). And when people feel blue, they say “j’ai le cafard,” which literally means “I have the cockroach”— now that’s a depressing thought.

Idioms are a good way to describe emotions or to give advice in any language; but, as the French say—Une hirondelle ne fait pas le printemps (One swallow does not mean it’s spring.) That is to say, don’t make generalizations about a people or a culture without further research.

Don’t jump to conclusions: one swallow does not mean it’s spring.
© DMT

Now, let’s get back to our sheep. (Nous revenons à nos moutons). How to master idiomatic language and continue to build a bilingual brain.

Oh, I See. Mastering Idioms Is Challenging

I have never actually been told out loud that I speak French like a Spanish cow (parler français comme une vache espagnole), but I’m sure some of my French friends have thought it.

Please don’t tell me I speak French like a Spanish cow.
© iStock/Jorgefontestad

This insulting phrase is the French idiom for implying that a stumbling French language learner is still, well, stumbling, especially when it comes to idiomatic expressions, proverbs, and sayings.

Will I ever build a bilingual brain with a full range of French idioms? I would have to answer “When pigs fly,” which is the English idiom for “not a chance.” In French, I would say “when hens have teeth” (quand les poules auront des dents).

Quand les poules auront des dents. Does that really mean never?
© iStock/Shootingstar22

I am, however, secretly optimistic about my idiomatic progress. There are, in fact, rare species of hens that DO have teeth.

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