Besides brushing up on my French, I've been studying French food in the perhaps futile hope that I'll actually be able to read and interpret a menu. Although there are more words in English than in French, the French gastronomic vocabulary is vast. For bread alone, the French have more words than Eskimos have for snow: baguette, ficelle, flute, batard, pain boulot, pain polka, couronne, pain rond, fougasse, pain campagne, jockey pavot, pistolet, Napoleon, pave de campagne, miche blanche, pain lemaire, epi, souswek, and so on. I hope to sample as many of them as possible in a couple weeks.
On March 21, while the rest of the group returns to the U.S., I'll fly to Berlin to spend ten days in Germany: Berlin, Dresden, Nuremburg, Munich, perhaps Salzburg, Austria. Home on March 31.