One aspect of French culture that has stood out to me while studying abroad here has been the importance placed on long lunches. When I first arrived, it caught me off guard that many businesses around town close for a few hours during the lunch hours of the day.
Both food and the benefits of a longer lunch break are viewed vastly differently. The main differences are in time, purpose, and food quality. Many US companies only permit half-hour lunches. If you do not have a prepared meal you spend the entirety of your break driving to a location where the food is generally unhealthy, and then rushing back to clock in on time. You often even see people eating in their cars while driving because there is no time to eat upon return. Breaks are legally required, which places perspective on how the culture feels about them in general. If they weren’t legislated, the culture would just force breakless hustling. Lunch is simplistically viewed as a moment to refuel, and there are rarely social components to a lunch break. When there are, it is discussed as more of a date, or special occasion even.
Here in France, there is a culture surrounding the food that places value on markets. In the US, there are markets but they are infrequent, expensive, and are generally only accessible to the affluent because of the cost of goods. They do not exist in a way that promotes community or eating locally-sourced items. Here, I see different offerings every day at the local markets. The longer breaks and markets allow for a larger culture of health to be incorporated into midday meals. There is enough time permitted that you can walk to a market, purchase fresh, affordable produce and goods, walk home and prepare a meal. You can also stay at work and have a longer break to connect with coworkers and/or friends. Here, food is viewed as valuable time for family and socializing–it is a time to stop and savor sustenance as well as company. All together, there is a recognition that breaks have value, and that there is value in food as well as connection with people.
I have been enjoying the shift, taking time to explore and sample different eateries, connecting with classmates, and shopping for local food.