Europe's Moveable Feasts
Our guide coached us through a selection of goat, sheep and cow's milk cheeses to go with our growing picnic. Then, at last, we settled in at communal tables at the local wine shop to consume our pungent spread, doing our best to imitate the way French people make the most out of eating.
A cooking class is another fine way to roll up your sleeves and dig into the local culture. You get not just a taste of the culinary traditions of the area you're visiting, but also a hands-on feel for what happens in European kitchens -- along with a few new kitchen skills you can take home. Many include a trip to local markets.
I'm not a food sophisticate, but I love people -- especially cooks -- who love their work. Some time ago, my daughter and I took a class with a renowned Parisian cook. We prowled through the market with the chef, gathered the needed ingredients for bouillabaisse and a pear tart and cooked it all up in her kitchen, all spiced with lots of tips, philosophy and attitude.
Wandering with our chef from shop to shop and through a bustling market, we learned plenty: "de ligne" means a fish was wild-caught; "eleve en" tells you it was farm-raised. A chicken is sold with the head attached so you'll know it's really fresh.
In the kitchen, our chef cooked with strong principles, which she freely shared: "In France, we love fat because fat is where the flavor is ... never cook with a wine you wouldn't drink ... in America, you just don't have a great leek culture ... pat your pears."
Of course, after cooking our meal, we got to devour the delicious fruits of our labor. And, I swear, the food was as good as anything you might expect in a fine restaurant. Plus, knowing we had made it all ourselves made it taste even better. I can't imagine a better way to fully enjoy the art of eating -- and from now on, I always pat my pears.
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(Rick Steves (www.ricksteves.com) writes European travel guidebooks and hosts travel shows on public television and public radio. Email him at rick@ricksteves.com and follow his blog on Facebook.)
(c)2015 RICK STEVES DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
