Category Archives: Platinum

Les Misérables: Victor Hugo’s famous novel and this year’s Oscar Nominee

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Victor Hugo

 

With the theater release of the quasi-operatic Les Misérables last Christmas, the classic story of redemption by VIctor Hugo receives yet another incarnation, this time based on the successful stage musical.

Jean Valjean during the crossing of Paris in the sewers

Les Misérables (The Wretched, The Miserable Ones) is a French historical, social and philosophical novel on an epic scale, filled with tragic characters such as the ex-convict Jean Valjean and his protégée, the lovely but victimized Cosette. Set in early 19th-century France, the story is painted against the background of important events like the Bataille de Waterloo and the Paris Uprising of 1832, an unsuccessful anti-monarchist insurrection.

Hugo, a member of the prestigious Académie française, was not only a prominent figure in the world of French arts and letters, but also increasingly involved in French politics. After publicly accusing Louis Napoleon (Napoleon III) for establishing an anti-parliamentary constitution, the writer was eventually forced into exile on the island of Guernsey. There, he would live from 1855 until 1870, composing some of his best work, including Les Misérables.

Cosette

For the author, the novel embodied the ideals of romanticism and his views on human nature. At its publication in 1862, Victor Hugo wrote to his editor: « Ma conviction est que ce livre sera un des principaux sommets, sinon le principal, de mon œuvre.” (“My conviction is that this book will become one of the main summits, if not the main summit of my body of work.”)

Despite critical reviews, the novel quickly became an international commercial success, and one of the most popular of French literature. Today, it retains its captivating power, with its universal themes of social justice, romantic and familial love.

 

 

‘L’Amour, toujours’ - Valentine’s Day in France

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Quel est ton Valentin/Valentine ? Who is your Valentine? (m/f.)

Fêter la saint Valentin (to celebrate St Valentine’s Day) often means offering des petits cadeaux (small gifts) in the form of flowers, a romantic diner, wine and chocolates. France has some of the most famous chocolatiers (chocolate makers) in the world. Here is a comprehensive French website on the subject.

Despite distant pagan origins and its assimilation by the Roman Catholic church with the saint patron (patron saint), le jour de la Saint Valentin or simply, la Saint Valentin is more associated with the mutual exchange of billets doux (love letters).

Here are some French words and phrases related to Valentine’s Day if you’re planning on writing love letters yourself:

  • échanger des mots tendres, des mots d’amour (to share sweet words, love words)
  • lui faire une déclararation d’amour (to declare one’s love to him/her)

 

Here are some famous quotes from French literature and arts:

“Jamais il ne se passe une heure sans penser à toi ; je t’aime.” (lit. There is never an hour that passes without thinking of you ; I love you.) - Napoleon Bonaparte love letter to Joséphine in 1796)

“Mon cœur ne bat que pour toi.” (My heart beats only for you.) - J.M. Guyon

“T’as de beaux yeux tu sais.” (You’ve got beautiful eyes you know) - from the 1938 movie Quai des Brumes (Port of Shadows, lit. Pier of Mists).

 

Listen to this song by Georges Brassens, “Les amoureux des bancs publics“ (Lovers of public benches). Note the use of se bécoter (to kiss each other), a somewhat old-fashioned verb for lovers. (lyrics and translation here)

Using Japanese in Real Life

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Living Language Note: Over the next few months, our new friend Eric will be learning Japanese and sharing his journey on the blog! When he’s not studying with Living Language Platinum Japanese, Eric is an English instructor at Temple University’s Tokyo campus and at Kikokushijo Academy. Make sure to leave a comment & say hello in the language you’re learning.

Yoyogi Uehara in the snow

It’s a new year, and I’ve moved to a new apaato (apartment) in a beautiful neighborhood of Tokyo called Yoyogi Uehara. I’m loving the new setting—young, vibrant, and best of all, social! That being said, I’ve really got to step up my game in learning Japanese.

I had a moment recently where I realized that I know more Japanese than I thought! I was talking to a friend about where I’m from, where I live now, and where I plan on going in Japan, and some tricky Japanese verbs came into play: ikimasu (to go), kimasu (to come), and kaerimasu (to go back home or to your home country). It’s a bit difficult for native English speakers to get the hang of this at first, but with practice, it will come to you. For example:

I told my friend that I was going to Kyoto, using ikimasu: Watashi wa Kyoto e ikimasu. (I’m going to Kyoto).

Then I said I was going home to Yoyogi Uehara, using kaerimasu: Watashi wa Yoyogi Uehara e kaerimasu. (I’m going home to Yoyogi Uehara).

And then I mentioned that a friend is coming to see me in Yoyogi Uehara, using kimasu: Tomodachi wa Yoyogi Uehara e kimasu. (A friend is coming to Yoyogi Uehara).

Of course, the best way to get the hang of any language is to use it! Having studied to become a language teacher myself, I try to make sure that I apply whatever I’ve learned in my Japanese lessons to real-life situations. The more you can personalize the language point, the easier it will be to use it. So, my tip for all you other language learners out there is to try to find a way to connect what you’re learning to your personal experiences, interests, and surroundings. A good place to start is via eTutoring or by talking with someone you know in the target language (for example, a friend or a language partner).

Gambatte (good luck) to all you other language learners out there, and keep up the good work!

La Tarte aux Pommes: A French Must

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In the spirit of National Pie Day tomorrow, we wanted to give you a delicious recipe for a French apple tart!

This classic tarte aux pommes (French Apple Tart) contains two layers of apples. Compared to the American pie, this tart uses a pâte sucrée (sweet pastry crust) akin to a Sable cookie dough. The apples are glazed with apricot preserves to give it an attractive sheen and to keep the apples moist. This French apple tart can be served warm. Top it with vanilla ice cream, whipped cream or crème fraîche.

INGREDIENTS:

Sweet Pastry Crust

  • 1 to 1 1/2 cups (195 grams) all purpose flour
  • 1/4 cup (50 grams) granulated white sugar
  • 1/8 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter
  • 1 large egg

 

Apple Filling:

  • 6 firm textured apples (about 2 pounds; 900 grams)
  • 3 tablespoons (40 grams) unsalted butter
  • 1/4 to 1/2 cup (50-100 grams) granulated white sugar, and confectioners’ sugar for browning the top layer of apples
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cinnamon

 

Glaze:

  • 1/2 cup (120 ml) apricot preserves
  • 1 tablespoon Cognac or Calvados

 

PREPARATION:

Sweet Pastry Crust: Place the butter in a mixer, beating until softened. Add the sugar, beating until fluffy. Add the egg, beating gradually until incorporated. Add flour and salt, mixing to a ball. Flatten the dough into a disk, and refrigerate (until firm) with a plastic wrap cover.

Spread some flour on a surface, and roll out the pastry into an 12 inch (28 - 30 cm) circle about 1/8 inch (3 mm) thick. Keep lifting up and turning the pastry a quarter turn as you roll with a rolling pin (always outwards) to preserve a uniform thickness and prevent it from sticking.

Place pastry into an 8-inch tart pan with removable bottom. With a small floured piece of pastry, lightly press the pastry into all sides of the pan. With the rolling pin, get rid of any excess pastry. Prick the bottom of dough to prevent it from puffing during baking. Cover and refrigerate (at least 20 minutes).

Preheat oven to 400 degrees F (205 degrees C) with a rack in center of oven. Use parchment paper or aluminum foil to line the pastry shell. Fill the tart pan with evenly distributed pie weights (or beans) to the top of the pan. Bake the crust for 20 to 25 minutes until crust becomes dry and lightly browned. Remove the weights and let the crust cool.

Apple Tart: For bottom layer of apples: Peel, core, and slice three of the apples. In a large skillet melt 1 tablespoon of unsalted butter and stir in between 2 to 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.

Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool.

For top layer of apples: Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon of butter in a large skillet over medium heat and stir in the other 2 to 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.

Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 1 or 2 tablespoons of melted butter. Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25 - 30 minutes or until the apples are lightly browned and soft.

To achieve a golden brown and crisp look, remove the tart from the oven and sprinkle it with confectioners’ sugar. Cover the edges with a foil, and put the tart under a preheated broiler, about 4 inches from the heat.

Apricot Glaze: In a small saucepan heat the apricot preserves to a boil. Remove from heat and strain to get rid of lumps. Add a touch of Cognac or water. Brush the top of the finished tart with this glaze and to seal the baked tart shell. Top with vanilla ice cream, whipped cream or crème fraîche.

Bon appétit!

 

 

 

The French and their Scarves

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The importance of accessories in French fashion is paramount. For that je ne sais quoi and irresistible appeal, the French draw on centuries of sophistication. Scarves in particular never go out of style. They are indeed a quintessential element in the everyday French garde-robe (wardrobe) of both men and women of all ages, for whom they add a sure panache and sense of self-confidence.

Foulard en soie (silk scarf)

Of course, many scarves have a functional role. The écharpe for instance keeps one’s neck warm and comfy and can be draped around the shoulders when the temperatures get cooler. But the long kind also adds a certain artistic air, reminiscent of early 20th century artists, and it is a classic among men who care about their look.

With women especially, the creative possibilities are seemingly endless. Foulards can be worn in a number of wrapped or knotted styles around the neck, the waist, as headbands or on a ponytail, or tied to a purse. They come in a dazzling variety of fabrics (silk, wool, cashmere, etc.) and colors. For women, a scarf can be used to keep their hair in place, when conditions are windy. Like jewelry, scarves draw attention to specific parts of the body, and away from others.

Here are some ideas about tying knots: 37 ways to tie your scarf

 

Eric Learns Japanese: eTutoring Experiences

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Living Language Note: Over the next few months, our new friend Eric will be learning Japanese and sharing his journey on the blog! When he’s not studying with Living Language Platinum Japanese, Eric is an English instructor at Temple University’s Tokyo campus and at Kikokushijo Academy. Make sure to leave a comment & say hello in the language you’re learning.

 

Konnichiwa mina-san! (Hello, everyone!) I’ve just finished an eTutoring session with Living Language’s lovely Japanese tutor, Sakura-sensei. Sakura-sensei has been helping me to apply the language I’ve learned in the Living Language Platinum Japanese course to actual conversation skills from the comfort of my own home. Even though I live in Tokyo, it can be very difficult to find someone to speak with at my level of Japanese. Sakura-sensei has been a real lifesaver!

Today we practiced using several of the different ways to count people and objects. Japanese is a bit different from other languages in that it has a lot of different ways of counting. For example, there are specific numbers to use when counting people, as opposed to books, newspapers, and magazines, as well as machines, cylindrical objects, etc. All of these counting systems can be really confusing, but practicing with Sakura-sensei has really been helping me to choose the right words on the spot in conversation. As a language teacher myself, I know that speaking is the most difficult skill for many learners to use in a new language because of its on-the-spot, sporadic nature. That’s why I’m very happy to use the eTutoring feature of the Living Language Platinum Japanese program, which allows me to apply what I have been learning in a productive way with the help of an encouraging, talented tutor like Sakura-sensei.

Not only does Sakura-sensei cover all of the material from the lessons—she also gave me a lot of usage tips to help me sound more natural, especially when choosing between different counting words. For example, when counting 7 people, we can use the words shichinin or nananin. Sakura-sensei taught me today that shichinin sounds more common, as opposed to other counting words for 7, which are more likely to use the prefix nana- instead of shichi-. This is a terribly confusing concept for an American with a background in French and Swedish, so I want all the help I can get from Sakura-sensei when it comes to Japanese!

Sakura-sensei, I want to say arigatou gozaimasu! Thanks so much for all your help! To all you other learners out there, be sure to take advantage of the eTutoring feature to make your language learning experience all the more meaningful.

Public Holidays in France: Occasions for Celebration

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Bastille Day on the 14th July in Paris, taken on the Pont de la Concorde

In France, some public holidays have a religious background; others are just reminders of important moments in the history of France, or simply civic in nature. In some cases, these public holidays can also be an occasion to come together as family or friends around a table to share good food and wine, as in New Year’s Eve, Easter and Christmas.

- January 1st: “Jour de l’an” (Day of the year) also “Nouvel an” (New Year)

- “Lundi de Pâques” (Easter Monday)

- “Jeudi de l’Ascension” (Feast of the Ascension) - 39 days after Easter

- “Lundi de Pentecôte” (Pentecost Monday) - 50 days after Easter

- May 1st: “Fête du Travail” (Workers’ day holiday)

- May 8th : “11 Novembre”; Capitulation of Germany and end of World War II (May 8th 1945)

- July 14th: “Fête nationale française (Prise de la Bastille)” (National French holiday - Storming of the Bastille -July 14th 1789). Military parade, fireworks, followed by a popular dance

- August 15th: “Assomption” (Assumption); religious celebration for the virgin Mary

- November 1st: “La Toussaint” (All Saints’ Day)

- November 11th : “Armistice” (Armistice Day) - November 11th 1918, to commemorate the armistice signed between the Allies of World War I and Germany at Compiègne, France.

- December 25th: “Noël” (Christmas)

 

 

Jean de La Fontaine: French language ‘par excellence’

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La Fontaine, by Rigaud

 

Although he is now remembered mostly for his fables, La Fontaine was a prolific writer, producing works in many literary genres, from licentious tales, to poems, plays and libretti. In France, Jean de la Fontaine’s fables have for long been used for children’s education because of their moralist perspective. However, his fables, first published in 1668, are considered like some of the greatest masterpieces of French literature.

Born in 1621, Jean de La Fontaine came from a wealthy family. In his thirties, when he began his career in letters, he was introduced to Nicolas Fouquet, then Superintendent of Finances under King Louis XIV. Though they developed close relations, La Fontaine kept his distances from the Royal Court but frequented the literary world of his time.

When Fouquet was imprisoned by the young king for his extravagant displays of wealth, La Fontaine remained faithful to his protector. Henceforth, one discerns through his works a sophisticated satire of the Royal Court, notably with the use of various animals as main protagonists of his tales.

Beneath an apparent simplicity, La Fontaine’s mastery of verses, musical quality and complex poetry is constantly recognized and praised. Yet, his writings remain accessible, touching a wide public with a vast palette of simple characters in often pastoral settings.

Here is one of his most famous fable (in both French and English) :

La Cigale et la Fourmi (The Cicada and the Ant)

La Fête de la Musique: A Celebration of Music in France

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Also known as ‘World Music Day’, La Fête de la Musique is a free public festival celebrating music and its arts. It takes place throughout France each year on June 21st. Coinciding with the first day of the summer, this celebration took off in 1982 with Minister of Culture Jack Lang.

The festival has continued to be popular among French people, and has spread to hundreds of other countries around the world.

‘Fête de la Musique’ is a homophone of ‘Faites de la musique’ (make some music), which is the slogan used to encourage all musicians, amateur and professional alike, to perform in the streets.

Many free concerts are organized as well, and all genres of music can thus be enjoyed by the public. The department of the Ministry of Culture promoting the ‘Fête de la Musique’ requires that all concerts must be free to the public, and all performers donate their time.

This day of the year is an occasion to enjoy the summer out, with good food, drink and merrymaking. So if you are in France during that period, don’t miss the chance to mingle with the French crowds, and participate to this festive street event!

Ratatouille: A Taste of the French South

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Ratatouille is a wonderful summer dish, especially when served cold. It is a spécialité culinaire (culinary specialty) from Nice but is found throughout Provence and beyond, under different forms and names.

Ratatouille is composed of legumes such as eggplants, onions, zucchini, peppers, tomatoes and garlic. Each vegetable is cooked separately, then mixed together. This results in a more interesting dish with a variety of textures.

Usually served as an accompaniment, it can also be served as a main meal, with rice or bread. Traditionally, it is paired with a rosé from Provence or a red from the Pays d’Oc.

Here is a recipe to prepare this refreshing dish (4 to 6 servings):

Preparation time: 40 min; cooking time: 40 min.

 

- 1 lb eggplant, sliced in rounds

- 1 lb zucchini, sliced in rounds

- 1 lb sliced bell peppers

- 1 lb peeled and quartered tomatoes

- 3 peeled and chopped onions

- 2 cloves garlic, peeled and minced

- Olive oil, salt and pepper, and sprinkle with bay leaf, thyme sprig.

 

Directions:

1. Heat 2 tablespoons olive oil in a skillet (medium heat). Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.

2. Add 1 tablespoon olive oil to the skillet, then add the zucchini slices. Cook for about five minutes, turning occasionally. Season with salt and pepper and remove from the skillet.

3. Repeat the procedure for the bell peppers.

4. Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.

5. Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.

6. Cook covered for another 10 minutes.

7. Enjoy some as a warm meal, then put the remaining in fridge. Serve cold along with thick slices of Provencal bread. Enjoy!


Plate of Ratatouile