Forty days
is a lot, but still kind of short.
Exactly half of those days I woke up and scurried off to class, to train
a sluggish brain to re-conceive the world. The goal is not to
translate, but to forge new paths of comprehension. One at-first-mind-boggling conflation for me was that of
sensory perception—sentir (“sense”)
is used to describe feeling (physical as well as emotional), smelling, and
tasting. And parfum typifies scent as well as flavor. But think of how evocative it is to, for instance, sense
garlic: do you really taste alone without smelling? Is the taste not accompanied by various sensations such as a
peppery bite, a lingering pungency?
Will, does this have to do with Pokemon?
Speaking of
complex flavors, after much sampling and reflection, I have concluded that my
favorite French cheese is Comté.
It’s pretty much just fancy swiss cheese, but it’s perfect in every
way. Aside from traveling well,
you can sink your teeth into it, it’s tangy and rich and bright, and it is
fantastic alone and goes with everything.
Apparently lots of other people feel this way, as it is the
most-produced AOC* French cheese.
*government
quality regulation
Thank you
for following along on this trip to France—and huge thanks to Marta for hosting
me and sharing her life well lived.
What’s next is a surprise.
Tune in to find out if I:
- return to
the regularly scheduled program “Antarctica Part IV: Ice-Shattering Adventures
in Cargo Loading and Unloading”
- enroll in
more gratuitous educational courses and “Teach English in Mystery Country”
- manhandle
questionable meat while awaiting auroras at “Alaskan Winter Truck Stop”
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