Please participate in this very affordable online auction to gain a photo for your home or office, plus support people who will very much appreciate your assistance! Below from SIETAR France. You are also invited to my photo talk and exhibit in both Paris and Vienna. I look forward to seeing you there and to having you enjoy a taste of indigenous Sinaloa!
VENTE AUX ENCHERES DE PHOTOGRAPHIES !
SILENT AUCTION OF PHOTOGRAPHS!
Nous espérons que vous allez bien. Nous sommes ravis de pouvoir vous annoncer notre toute première vente aux enchères qui commencera le 1er novembre à 9h00 et se terminera le 19 novembre à minuit.
Nous avons 10 photographies originales qui nous ont été gracieusement fournies par Dianne Hofner Saphiere et qui sont le résultat de son travail avec la communauté des Mayo-Yoreme au Sinola, Mexique.
We hope you are well. We are very pleased to be able to announce our very first SIETAR France Silent Auction which will begin on November 1st at 9h00 and end on November 19th at midnight.
We have 10 original photographs to be auctioned which have all been graciously donated by Dianne Hofner Saphiere and which have come out of her work with the Mayo-Yoreme community of Sinaloa, Mexico.
Comment participer à notre vente aux enchères — 10 photographies originales données par Dianne Hofner Saphiere
How to participate in Our Silent Auction —10 Original photographs
donated by Dianne Hofner Saphiere
Once you have created your profile, you will be able to bid for the different photographs and configure your profile to receive alerts by mail or SMS if you are out bid.
The winners of the auction will be automatically contacted and will receive their electronic version of the photograph by email.
The proceeds of the auction will be shared equally by SIETAR France and the Mayo-Yoreme community.
Dianne Hofner Saphiere
Photographe et consultante en développement interculturel des organisations, elle est l’auteur de plusieurs ouvrages dont “Communication Highwire: Leveraging the power of diverse communication styles” et de “Ecotonos : A simulation for collaborating across cultures”. Elle est la créatrice de Cultural Detective®, un projet de développement des compétences interculturelles impliquant plus de 150 experts interculturels partout dans le monde.
Au cours de ses trente années de carrière dédiés à la coopération interculturelle, Dianne a collaboré avec des personnes de plus de 100 pays différents. Née aux Etats-Unis, elle a vécu 12 ans au Japon et vit au Mexique depuis 10 ans.
Au cours de ces quatre dernières années, elle a développé sa passion pour la photographie, se spécialisant dans le photojournalisme – privilégiant l’approche ethnographique, les événements au sein des communautés et les “trésors culturels de l’humanité”.
Photographer and intercultural organization development consultant
Dianne has worked with people from over 100 countries during her 30+ years facilitating cross-cultural collaboration. USA-born, she spent twelve years in Japan and has lived in Mexico for the last ten years.
Dianne has authored various volumes including “Communication Highwire: Leveraging the power of diverse communication styles” and “Ecotonos: A simulation for collaborating across cultures”, and is the creator of Cultural Detective®, an intercultural competence development project involving over 150 intercultural specialists worldwide.
She has dedicated the past four years to her passion for photography, specializing in photojournalism — often through the lenses of ethnography, community events, and “human cultural treasures.”
Communicating in the Language of Food, by Joe Lurie
Dear readers, I am very pleased to share with you another guest blog post by the talented Joe Lurie (though Joe, I’d prefer to “swim in the chocolate” rather than “bicycle in the yogurt”). You’ll remember that Joe previously shared with us the very popular article, “Language Under the Gun.”
Noting that French President Francois Hollande has been referred to by his political opponents as a fragile strawberry, a wobbly flan , a marshmallow, and “gauche caviar,” with the charisma of a smelly sausage, I was reminded of how a culture’s preoccupations shape the way language is used.
I was first introduced to the pleasures of French cuisine and its influence on the French language as a university student hitchhiking through Normandy, sampling butter, cream and apple brandy-suffused dishes.
Struggling to express myself in village bistros, I realized the truth behind Mark Twain’s observation that Intermediate French is not spoken in France. A friendly waiter, noting my frustration, reassured me saying, I know, it’s not pie, “Je sais, c’est pas de la tarte,” which means it’s difficult. He went on to add, butit’s not the end of the string beans, “maisc’est pas la fin des haricots” – a strikingly French way of saying, it’s not the end of the world.
A decade later, my French was much improved. While directing a US American study abroad program in Toulouse, my understanding of food’s influence on the language deepened. Before taking a French cooking class with my 20 students, we stopped at an open-air market. Because the line to buy cheese was not moving, our impatient guide complained: “on ne veut pas faire le poireau,” we don’t want to be like a leek. Later, we learned the translation: to wait like a motionless leek in the ground. Now late for cooking class, our guide urged the van driver to press on the mushroom! “appuyez sur le champignon!” – meaning step on the gas! Keeping a chef waiting simply would not do.
The students and I were struck by how carefully the chef conducted the lesson – artfully presenting and discussing the ingredients. The meal is serious business, not to be treated like a joke or, as the French say, like custard – c’était pas du flan ce cours de cuisine! As we prepared a fruit salad, the chef mumbled “oh purée!” mashed potatoes! – or damn it! and disdainfully discarded a blemished peach to preserve an aesthetically pleasing fruit plate.
During almost four years living in Strasbourg, Toulouse and the island of Corsica, I saw how the French passion for eating and discussing food flavored the language in tasty and unusual ways, though some expressions are unique to different regions or generations.
It began to make sense that endearing French metaphors are often rooted in the pleasures of taste. “What a nice person” is served up in French as “c’est une crème!” – what cream, while “lacrème de la crème,”the cream of creams is the best of all. And “you are so energetic” takes on a carb boost in French: you have the French fry (tu as la frite). To be in high spirits also can come from the fruit family, as in you have the peach (tu as la pêche), while having a banana (avoir la banane) is to have a big smile. And, of course, there’s the affectionate “mon petit chou,” my little cabbage.
Allusions to food also season the language of love. A broken-hearted UC Berkeley student of mine from Marseille described her flirtatious boyfriend as a Don Juan with the heart of an artichoke,“quelqu’un qui a un cœur d’artichaut,” offering each of his lovers a leaf from his heart. He was skilled at making romantic advances or as my student put it: serving up a dish, “faire du plat à quelqu’un,” a prelude to going off to the strawberries,“aller aux fraises,” to enjoy an erotic interlude.
Even insults and put-downs easily spring from the tongue as if from a farmers’ market. An idiot or jerk, for example, can be described in French as what a pickle! (quel cornichon!); an utter squash (une vraie courge); such a noodle! (quelle nouille!); or as having a green pea in the brain! (avoir un petit pois à la place du cerveau!). When struggling to drive in France, I’ve heard irate, gesturing French men speed past, yelling “espèce d’andouille!” – piece of sausage!– or, you imbecile!
I remember a heated debate in a Paris café about a Gerard Depardieu film. A friend dismissed it as a turnip, “un navet,”a startling vegetable metaphorfor atrashy film. When he called the actor a horrible drunk, an indignant Depardieu fan interrupted with: shut yoursmelly Camembert mouth! “ferme ta boîte à Camembert!”
Just as food evokes passion in France, its metaphorical expressions enliven debate. Butting in on a conversation is to bring your strawberry, ramener ta fraise.Being overly inquisitive about someone’s private life could provoke an acerbic “occupe-toi de tes oignons!” mind your own onions! the French version of mind your own business. But perhaps the classic French way of ending an argument is go cook yourself an egg, “va te faire cuire un œuf,” or go to hell.
Traveling through the Pyrénées with a French couple, my wife and I enjoyed great food and spirited conversations, especially about politics. When the husband praised Sarkozy, his wife sneered that the former President is overly dramatic – making a big cheese out of nothing, “il fait tout un fromage de rien du tout.” She added, you can’t tell if he’s talking about pork fat or pork meat, “on ne sait pas si c’est du lard ou du cochon,” you can’t tell if he’s lying or telling the truth. And she believed Sarkozy had casseroles hanging on his butt – “des casseroles au cul” – a scandalous past.
While serving as Dean of Students at an international college in Strasbourg, I was struck by how much my French colleagues valued using words precisely, reflected in the pervasive use of the verb “préciser.” I chuckled when I heard some professors describe student papers that lacked clarity. They complained that these students were lost, bicycling in the sauerkraut, pédalant dans la choucroute. In other regions, one might say bicycling in the yogurt or couscous. And then there’s swimming in chocolate, nageant dans le chocolat, or skating in the mayonnaise, patinant dans la mayonnaise – getting nowhere. Outside the college, I heard other vivid ways of describing confusion such as being in the soup, the pate or the cabbages (être dansle potage, le pâté or les choux).
Recently, I saw an exasperated French TV commentator despair over the French economy by throwing up his hands exclaiming what a salad! “quelle salade!” what a mess! And then he finished with the carrots are cooked! “les carottes sont cuites!” meaning it’s all over.
If one is unemployed and grouchy or as the French say, “pasdans son assiette,” not on your plate, landing a job would help to putbutter on the spinach “mettre du beurre dans les épinards,” to make things better. And then it’s time to put your hand in the dough, “mettre la main a la pate” – get down to business. After all, you’ve got to defend your steak, “défendre ton bifteck,” as in look out for your interests.
Speaking of steak, making a living is gagner son bifteck, to earn one’s steak; while making a profit is to prepare one’s butter, faire son beurre. And to have a pancakeavoir de la galette, is to be rich. Assuming pancakes are your goal, you’ll have to go all out, put on the sauce, mettre la sauce, and be prepared to make a strong sales pitch, vendre ta salade, by selling your salad.
A UC Berkeley graduate student in computer science from Tours told me he was building a start-up company – “une jeune pousse,” a young sprout and didn’t know what to expect or what sauce he would eat, “ne pas savoir à quelle sauce on va être mangé.” He knew he had bread on the board, avoir du pain sur la planche, a lot of work to do, but realized that while dealing with potential investors he had to avoid being rolled in the flour, être roulé dans la farine – duped. Otherwise, he risked eating the frog, manger la grenouille – going bankrupt. He didn’t want to end up without a radish, ne plus avoir un radis, or as we would say, without a cent. All his dreams for nothing – “pourdes prunes.” Still, if he becomes successful like a Bill Gates, he’s apt to be called a large vegetable, une grosse légume, and be among the grated cheese, le gratin – the elite.
The versatility of the cheese metaphor in a country with hundreds of cheeses is not surprising. “A dessert without a cheese is like a beautiful woman with only one eye,” observed Jean Brillat-Savarin in his Physiology of Taste. His famous 19th century book, exploring the nuances of cuisine – still is sold in France. And no wonder, with a line like: “He who invents a new dish will have rendered humanity a greater service than the scientist who discovers a planet.”
Today, as French supermarkets and fast food restaurants continue to proliferate, gourmands refuse to compromise or cut the pear in two, couper la poire en deux, in defending their culinary heritage. For more than twenty years, during “La semaine du goût,” Taste Week, thousands of chefs visit schools across the country. They teach children to appreciate fine food; make a baguette, a mousse au chocolat; appreciate a bouillabaisse; and learn the anatomy of the tongue. Restaurants with Michelin stars develop special meals for young children. And chefs are invited to daycare centers to prepare gourmet menus.
Will this unique early training insure the survival of the refined French palate and the nourishment of its language? A master chef is likely to respond, of course, “mais oui, c’est du tout cuit” – it’s completely cooked – it’s in the bag.
Joe Lurie is Executive Director Emeritus at University of California Berkeley’s International House, a cross-cultural communications trainer, consultant, university lecturer, and certified Cultural Detective facilitator. Another terrific article he wrote for Cultural Detective, also full of metaphor, was called “Language Under the Gun.”
Ever read or watch something, made for one purpose, and realize how completely perfect it is for another purpose? There is definite joy in that, right?
Yesterday Anna Mindess sent me a link to her latest food blog. As you have learned by now, our Cultural Detective Deaf Culture co-author very deftly combines her passions for food and new restaurants with her passion for intercultural. Her newest restaurant review teaches us so much about Deaf Culture that I’ve added the video to our CDTV channel. Take a look:
What does this short video teach us about Deaf Culture? About hearing culture? About cross-cultural communication? Please share your responses with us by clicking “Leave a reply” below.
For those of you interested, here are a couple of paragraphs from Anna’s original post: “While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out — and it usually does.
This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, Café Signes in Paris, which I visited shortly after its opening in 2003. That cafe’s menu comes with an explanation of culturally appropriate tips — in Deaf culture, not French culture — for attracting your server’s attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get attention.
At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server’s attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria’s hearing employees do set background music nightly, but it is never overbearing).
While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you’ll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”
Congratulations and thank you to Annette, Benedicte, Christa, Christine, Constance, Corinne, Gwendolyn, Joseph, Laure, Marie, Marie Laure, Nathalie, Olga, Sandrine, Teresa, Thérèse, Sophie, and Véronique, who recently completed the Cultural Detective Facilitator Certification Workshop in Paris! Your Cultural Detective team very much looks forward to witnessing and supporting the good work you do in the world!
Many thanks also to their able facilitator, George Simons, and all the terrific people at SIETAR France!
It was a joy for me to at least virtually be in Paris in the springtime!
Please note that certification is not required to use this incredible intercultural competence development process. These 18 professionals are committed to using the method and materials to their utmost, and to customizing them to your organizational needs and designs.
You can see a full list of our author team members here, or certified facilitators who want to be listed as available to help you. The names and contact information of the newly certified professionals who wish to be listed will appear here shortly.