It's all well and good to be a tourist in one's adopted home. There's a courtship ritual. I'm glad I got to have so many fantastic dates.
Now, Paris and I are in a relationship. And as such things go, we're starting to settle down.
I've got my permanent Métro pass. I no longer travel: I commute.
My weeks are programmed. I have activities (i.e. my mémoire, which requires me to read a lot of Proust and academic research in very dense French), classes (all in French, bien sûr), and bureaucratic activities that require a taxing level of my new language, using jargon I have to learn as I go along.
But it is structure, ultimately, that allows us to flourish. Academic, bureaucratic, even culinary (my friends and I made cookies last week, which required the mastery of unfamiliar verbs): practice makes--well, if not perfection, at least improved proficiency.
My former task was Being, in Paris. Now, I am being in Paris.
In a way, it's exactly what I was hoping for. I know my boulanger and my épicier; they recognize me on the street and say bonjour. So does the security guard on my block. I'm a staple of the neighborhood: a cog in the wheel of my petit quartier within the 15e.
I can even make a bit of small talk now.
But the principle remains: the more competent one is in reality, the less competent one feels. The ignorant feel invincible with a phrasebook; the scholar feels dreadfully unequipped with the Petit Robert in hand.
My new teacher--actually, my now belovèd camarade de classe--impresses upon me that this is normal. She speaks what sounds to me like beautiful, nearly impeccable idiomatic French, and she tells me that she still apologizes to native speakers.
I used to tell my students constantly that to learn a language is to learn a way of thinking. Now it's time for me to follow my own advice.
And to try, as much as I can, to get used to--defying the urge to be in Paris--simply Being: In Paris.
On the upside, I've accomplished mountains of Novel.
you're absolutely adorable. i'm so jealous of the fact that your épicier and boulanger recognize you. i'm going to start stalking mine in hopes that they recognize me.
ReplyDelete- the belovèd
Well, they're like, directly on my street corner. So I'm a pretty consistent customer. And the épicier (not sure about that taxonomic designation, to be honest: it's got produce outside and convenience store food inside) knows me because that's where I go if I have a weird craving at midnight. I think the proprietors of a store like that know a lot about their customers... even more than you, with your habit of snooping in refrigerators. ;-)
ReplyDelete