Pizza Demo in Marcigny— Crazy and wonderful. We led two sold-out demonstrations that day on pizza-making. We felt like exotic birds when we saw the crowds gathered outside the Emile Henry Boutique, and we had a fantastic time. Three hundred people from Marcigny and the surrounding villages came to hear Mark talk about how to make perfect pizza at home. Much to my delight, I got to put my French to the test as the interpreter. New word for me: “chaleur tournante”! Convection…not a word I ever used while teaching a grammar class or French lit. Also, the real stumper for me: the verb “to bake”. It never occurred to me (in all my years of study and teaching) until I had 150 people staring at me, waiting with baited breath for my interpretation of “Baking is science”, that “to bake” does not exist in French!!! A whole culture of bakers, and to bake something, all they say is “put it in the oven”!
Everyone was so excited to learn about pizza making. Also astonishing, and what becomes clearer to us as time goes on, the human desire to make something so rustic and homey as delicious, crispy/chewy pizza is a universal one. It is such a simple and such a mysterious dish—and the French asked us the same questions that our students do in our classes back home.
Pizza a Casa voudrait bien remercier nos gentils hôtes à Marcigny: Jean-Baptiste Henry, Jacques Henry, Romuauld Gouby et Nathalie Byrgiel. C’était un moment inoubliable pour Mark et moi!