Paris to the Moon (8 page)

Fish, too. Fish and plugs are the two great differences, the two things that are never quite alike from country to country. Fish are sort of alike but maddeningly not exactly alike. You have to learn the translations. A
bar
is sort of but not quite a sea bass, a
rouget
like a red snapper but actually smaller and more dapper—weirdly
snappier. A
turbot is not a flounder. Even French oysters, the most delicious in the world, have a salty, sea brine, bracing taste, not better than plump, sweet American oysters, but different—far more different from the difference, real though it is, between French lamb and American, or a French chicken and a good American one.

Globalization stops short at the baseboard and the coastline, wherever the electricity and the seafood come charging in. The reason for the differences are plain enough. You can't farm line-caught fish, and the variety of plugs is the consequence of the basic difference in the European decision to have 220-volt outlets where we have only 110. This means that the Europeans worry more about shocks. They add a third plug to ground the charge, the baseboard equivalent of a social safety net. Each one does it a little differently. The French have light, dapper, rounded three-prong plugs with two little cylindrical probes and a third, thicker one; the British have three immensely heavy prongs; and the Italians, I recall, have an odd, all-in-line arrangement. All of them feature that third grounding element to keep the shocks from passing from the surging current directly into the room and the people who live there. Only America remains ungrounded.

To make the transition from country to country, plug to plug, you also need to know more than anyone can—well, anyway, more than I do—about what things have motors and which don't. (Motors aren't adaptable, even with adapters. You have to get converters for them that turn out to be big, heavy black poxes
—
odd, in this day of the streamlined and transistorized— that do something or other to the current.)

I plugged in my Stylewriter Mac printer the third day here to print something out, and as it began to print, it also immediately began to smoke. Disconcerting plumes of flame shot from it, as though it were being executed in Florida. Horrible sight, particularly as
it kept on printing even
as it destructed, another symbol of the writer's life. So I had to buy a new one, whose software is all in French. I am learning French computerese:
brancher, imprimer, annuler ...
Even the common language of the bank machine is odd. We got our bank cards from our new bank, but whereas in New York you have to punch out your code—ours was Luke's birthday—here you are assigned your code by the bank, with no appeals. You are 3431, you are 1676, that is it.

There is a separate language of appliance design in France, which we are learning as we wander, pushing the
poussette
in and out of the rows on the second floor of the BHV. Things are smaller, but they are also much quieter and more streamlined. In the kitchen, when you
branche
them, they
hum,
discreetly, impatiently. They all are slim, white, molded, with the buttons and lights neatly small, rectangular, and inset into the white plastic. The hulking, growling American appliances we had at home, with their freezers on top and their sunset brown faces, all were solid, vast and seemed to imply
survivalism
. You could go cruising in them. The French appliances, with their blinking lights and set-back press buttons on the front, imply sociability and connection.

It is as if all American appliances dreamed of being cars while all French appliances dreamed of being telephones. The French freezer is, in a French refrigerator, always on the bottom rather than the top and is composed of drawers and secret compartments, like an old writing desk; you are supposed to fill it with culinary billets-doux, little extras, like
petits pois,
instead of with the next week's dinner, as you do in an American freezer.

Parisians love telephones, all kinds of telephones. They don't use them the way that Americans use telephones, but they just
love
them, the way that Americans love cars. (This is partly because telephones are newly arriving; when we lived here in the early seventies, a year went by, and we still didn't have a phone.) The cellular phone, which back in New York still seemed to me to be mostly in the hands of real estate agents and salespeople— those who were, in a sense, on call, biddable—is here in everyone's hands. You walk down the boulevard, and everyone is
talking,
a phone clutched to the ear. What you never see, though, is someone walking down the street with a Walkman on, as everyone does in New York. (I miss my walks with my Walkman, in fact, probably more than any other single thing about life here so far: the music, the isolation, the sense of life as a sound track, the pure release of it. Nobody here wants to shut the city out. They are talkers, not silent listeners.)

They don't have answering machines either, or at least don't rely on them to do all the work of protection and sorting and screening that New Yorkers do. If you call people, and they're home, they answer; they have the same law-abiding approach to these calls that Americans have to parking. You park where you're supposed to park, whereas people in Paris will park anywhere. It is not so much that the phone transformed France and the car transformed America as that both fitted right in, as I suppose technologies must, with what people had wanted all along. Not new desires made by new machines but new machines matching the same old needs. The phone replaced the system of pneumatic messages—the
pneus—
that used to race around Paris, and there is something
pneu
about them even now: French telephone conversations tend to be sharp, pointy, rather than expansive.

There is an odd, seemingly purposeful looking-glass quality to a lot of the things we have to buy. The Braun coffeemaker with a thermos that we had in New York is available here, but oddly only in black, whereas the one in New York was available only in white.

Luke loves BHV for the music. All day long it plays excited, taped Christmas shopping announcements, backed with appropriate tunes. Some of the tunes we recognize—it plays the
Looney Tunes
theme, for instance—and some seem vaguely familiar but are hard to name, so we give our own names to them: "The Love Theme from BHV," "BHV's Victory at Sea," and the "BHV Christmas Anthem." His ears undimmed by fifteen years of the IRT, he can hear them all even over the din of appliance shopping, and when he notices a favorite, he rises from his stroller, a cobra in mittens, and sways solemnly back and forth.

About five days before Christmas, BHV was decked out for the holidays, though, with the strikes shutting down transportation, there was hardly a soul in sight. Twenty years ago there was no Christmas in Paris. Oh, there was a holiday, of course, and even the gaunt, Gaullist figure of Pere Noel, an ascetic and intellectualized version of Santa. But the great American department store potlatch was unknown. All that's changed beyond recognition now. That central ritual of bountiful capitalism, the department store Christmas, is in late but absurdly full bloom here, and with an American flavor so pronounced that it hardly seems American anymore, just part of an international style. The dome of Printemps, on the boulevard Haussmann, for instance, is this year decorated with stylized Stars and Stripes and life-size figures of Jimmy Dean and Marilyn and dark and Bogie and even Babe Ruth. Now at BHV there are artificial evergreens, and tree decoration departments, and a Santa—get your picture with the old guy—and boughs of evergreen hung everywhere, and artificial snow, even though it never snows in Paris at all. On this afternoon, the "BHV Christmas Anthem" began to rise from every loudspeaker on every floor. Only now, as Luke swayed in his stroller, I could hear it clearly for the first time, loud and ringing through the almost empty store, and I understood at last why it had sounded so oddly familiar. It was the theme from
Entertainment Tonight.
Maybe there is no Regulon in the Semiosphere after all.

Distant Errors

The Rules of the Sport

Late last year the French government assembled a committee to choose a name for the vast new stadium that's being built in a Paris suburb. The committee included an actor, an "artiste," some functionaries, and even a few athletes. It took a long time deliberating over its choice. Names were submitted: Some people liked the idea of naming the stadium after Verlaine or Saint-Exup
e
ry, and lots of others liked the idea of calling it Le Stade Platini, after Michel Platini, the great French soccer player. At last, in December, the committee announced that it had come to a decision, and the government decided to broadcast the verdict on television. The scene was a little like the end of the Simpson trial: the worried-looking jurors filing to their seats, the pause as the envelope was handed to the minister of youth and sports, the minister clearing his throat to read the decision to the nation. The stadium that would represent France to the world, he announced, would be called (long, dramatic pause) Le Stade de France. The French Stadium. "Banal and beautiful at the same time," one journalist wrote. "Obvious and seductive. Timeless and unalterable."

It wasn't hard to detect, beneath the sturdy, patriotic surface of the new name, an undercurrent of ironic, derisory minimalism. The French are prepared to be formally enthusiastic about American-style stadiums and American-style sports, but they are not going to get carried away by it all. This realization first came home to me when I joined a pioneer health club on the Left Bank and spent four months unsuccessfully trying to get some exercise there.

"An American gym?" Parisians asked when I said that I was looking for someplace to work out, and at first I didn't know what to say. What would a French gym be like? Someone suggested that my wife and I join the Health Club at the Ritz; that was about as French as a gym could get. This sounded like a nice, glamorous thing to do, so we went for a trial visit. I ran out of the locker room and dived into the pool. White legs were dangling all around me—crowded to the edges, as though their owners were clinging to the sides of the pool in fear—and only after I rose to the surface did I see that the owners were all hanging from the edge of the pool, eating tea sandwiches off silver platters. Finally, after we'd done a lot of asking around, someone suggested a newly opening "New York-style" gym, which I'll call the Regiment Rouge. One afternoon Martha and I walked over to see what it was like and found it down at the end of a long, winding street. The gym was wedged into the bottom two floors of an institutional-looking Haussmann-era building. We went in and found ourselves surrounded by the virtuous sounds of Activity— sawing and hammering and other plaster dust-producing noises. The bruit seemed to be rising from a cavernlike area in the basement. At the top of a grand opera-style staircase that led to the basement were three or four fabulously chic young women in red tracksuits—the Regiment Rouge!—that still managed to be fairly form-clinging. The women all had ravishing long hair and lightly applied makeup. When we told them that we wanted to
abonner—
subscribe—one of them whisked us off to her office and gave us the full spiel on the Regiment Rouge. It was going to bring the rigorous, uncompromising spirit of the New York health club to Paris: its discipline, its toughness, its
regimental
quality. They were just in the middle of having the work done— one could hear this downstairs—and it would all be finished by the end of the month. The locker rooms, the
appareils Nautilus,
the stationary bicycles with electronic displays, the steam baths, the massage tables—everything would be not just
a l'americaine
but
tres
New
Yorkais.
Best of all, she went on, they had organized a special "high-intensity" program in which, for the annual sum of about two thousand francs (four hundred dollars), you could make an inexorable New York—style commitment to your physique and visit the gym as often as once a week.

It was obvious that the once-a-week deal was the winner—the closer, in Mamet language—and that though she had a million arguments ready for people who thought that when it came to
forme,
once a week might be going overboard, she had nothing at all ready for people who thought once a week might not
be forme
enough. We asked her if we could possibly come more often than that, and she cautiously asked us what we meant by "often." Well, three, perhaps four times a week, we said. It was not unknown, we added quickly, apologetically, for New Yorkers to visit a gym on an impulse, almost daily. Some New Yorkers, for that matter, arranged to go to their health club every morning before work. She echoed this cautiously too: They rise from their beds and exercise vigorously before breakfast? Yes, we said weakly. That must be a wearing regimen, she commented politely.

She paused, and then she said, wonderingly, "Ah, you mean you wish to
abonner
for an infinite number of visits?" After much fooling around with numbers and hurried, hushed conferences with other members of the regiment, she arrived at a price for an infinity of
forme.
The difference between once a week and infinity, by the way, turned out to be surprisingly small, improvised prices being one of the unpredictable pleasures of Paris life. She opened dossiers for both of us; you can't do anything in France without having a dossier opened on your behalf.

A week later I dug out my old gym bag, cranked up my Walkman, and set off for the Regiment Rouge. When I arrived, the young women in the red tracksuits were still standing there. They looked more ravishing than ever. I picked out our consultant from the group and told her I was ready to get
en forme.
"Alas, the work continues," she announced. I peered down. The renovation seemed to have stopped just where it had been when I saw it before. "The
vestiaires
and the
appareils
will now be installed next month," she said. "However, we are having classes all week long, on an emergency basis, and the Regiment Rouge wishes to make you an award for your patience." Then she gave me a bag of chocolate truffles. (There is a health food store on the rue du Bac that displays in its window its own brand of chocolates and its own marque of champagne.
Tout Biologique!
a sign alongside them proclaims virtuously.) I ate one.