Re: [CH] Entree Food in Oz (savoir faire)
GarryMass@aol.com
Thu, 03 May 2001 09:18:36 EDT
Consider the "savoir faire" of a few Chile-Heads: Lord Byron, Shantihhh, Old Doug, Dave Anderson, Ch.D. newbies.
In a message dated 05/02/01 4:53:26 PM Eastern Daylight Time, joemama@ticino.com writes:
"habilite acquise par l'experience dans l'exercice d'une profession." [literally, yes]
[French savoir-faire, literally, knowing how to do]
First appeared 1815: capacity for appropriate action; especially : a polished sureness in social behavior, synonym see TACT, or POISE. SAVOIR FAIRE is likely to stress worldly experience and a sure awareness of what is proper or expedient <the savoir faire of a seasoned traveler>.
If we were talking about Lord Byron, for example, we would be referring to his acquired skills as a chile grower in the frozen granite piles of New Hampshire. His preoccupation with pH as the ultimate determinant in chile culture is legendary. But, as for TACT ...
Shantihhh, on the other hand, is a poised and tactful seasoned traveler who frequently abandons her San Francisco Bay area chiles while jetting off to Jakarta, Bombay, or even Oz. Her savoir faire as a world traveler is evident. Two 'Heads; two different savoirs.
Old Doug has a certain "je ne sais quois" with extraordinarily tasty low fat chile dishes, even entrees, a savoir faire with his avocation. But his sureness with worldliness (and wordiness) keeping us all on our toes about proper and expedient contributions to the list is the greater savoir faire. Dave has instructed us on planting, undiseasing, and identifying pods. His expertise is doubtless drawn from "l'exercice d'une profession," but his savoir faire goes well beyond that to his "kid glove" treatment of customers for seeds, his commentaries on chile texts, and his occasional refereeing of flame wars.
Finally, consider the newbie who writes "use the seeds, that's where ALL the heat is." No savoir faire at all.
Sir Gareth