Doug,
Gastronomic experience is there for the taking, even in seemingly unlikely places. I have placed myself in the hands of trusted advisors and guides in many places and cannot ever remember being let down.
One of my more pleasant surprises was my tour in Vietnam. I was assigned there to serve as Pharmacy advisor to the Army of the Republic of Vietnam and project officer to build a pharmaceutical manufacturing facility there. I worked out of the Military Assistance Command, Vietnam headquarters in Saigon. General Abrams was commander then, and I met him several times casually. His route from his office to his quarters took him by the tennis court and I was frequently there in the evening. At times, he stopped to watch. He never spoke, but he was a presence quiet, but strong!
At any rate, my counterpart on the Vietnamese side was a Major Tran Tan Thong. He held a PHD in pharmacy from France had spent about 10 years there in the process. Fluent in French, Vietnamese, Chinese, and English. Dr Thong was a successful businessman in his country also, owning several pharmacies and a drug plant associated with Hoechst. He was a very gracious person and attempted to show me the best dishes and culture of his country as well as the best of the French influence there.
Once he saw my adventuresome bent in terms of culinary experience, he truly took me under his wing. He and I made trips just for that purpose and I must say took some risk in doing so, but for good purpose. One included a trip south for a special shrimp which came into the rivers at a set time of year. It was grilled over charcoal with a lemon-pepper-salt and was so large, sweet and savory that I will never forget that taste. Dr Thong also had a fine large family and a wonderful wife. I spent holidays with them and he took his French cook and his Vietnamese cook--I had my choice at breakfast. I love oriental food, but I have never adapted to an oriental breakfast. He knew that! Perhaps I should try and then appreciate.
The French were in Vietnam for many years and left a very certain culinary influence there. There were a number of French resturants in operation when I was in Saigon. Not comparable to anything I had in France, but not bad for a war zone! I could also get fresh French bread at any time I desired. Americans and foreigners always lead to inflation in local economies. We just pay too much. How about fine lobster thermidor for two bucks! I ate that often.
I do not wish to give the impression that all was rosy. We worked 12 hour days, and there was danger about,but there were opportunities for fine repast and I took them without hesitation.
I remember one occasion when I was invited to the home of Dr. Thong for a dinner party which included many prominent folks in the health care administration of the country. I had brought with me a sport coat, but no tie. As the guests arrived, most removed their ties!
I had a fine time!
Dr. Thong had wisely built a fine wine cellar in his time in France!
Dr Thong was not pampering me because I could help him, for I was a minor minion there. He was a person who recognized my wish to experience what he was proud of and willing to guide me too. I mostly paid my own way and did that except for the occasions in which he was the host.
I remember him and his family and the lush green country and the exotic fruit, vegetables and cuisine with extreme fondness--war is not entirely hell, all the time!
I remember my conversations with an old pharmacist who was one of my preceptors who had been a company clerk in WWII. Seems they were headquartered in a villa in France with a fine wine cellar. Told me that he went to bed one night with his glasses on after some 1890 Champagne. War is hell, but not always and entirely!
Please forgive my wandering meanderings here!
Next, unless we hear excting news from the company, the merits of hiking and biking in Europe!
Adventurenome, Jack! |
