People who speak different languages do indeed think differently and have a different approach to life.
Truly, language affects how we see the world. Anyone who has studied another language and spent time in the culture probably will have experienced this and agree.
I am convinced that the languages we speak shape the way we see the world, the way we think and behave – right down to the way we perceive the concept of time. It all begins with the greetings in a language and the way you greet another person. Another simple example, if you allow me to speak in generalities about the preparation of food in different cultures, is that many Americans tend to use ready-made microwave food and instant food packs a lot more than most other countries. Only recently has such food begun to be available on the local grocery store shelves in Turkey. To be honest, I am rather sad to see it as it means the local diet and idea of time are changing.
You see I believe that when it comes down to how to cook, even a dish as simple as rice, cultures differ in method. Whether it’s Asian, Italian, Mexican, Middle Eastern — you name the cuisine — there’s a rice dish to complement the meal. Each nation has a different way of cooking rice. You can bet some are quicker than others, and other variations require more time to prepare. Americans love the instant Uncle Ben’s rice packs. Mexican rice is somewhere in between, and Asian and Turkish rice take longer.
Mexican rice is one of my favorites and is fairly easy to make: You just heat oil in a deep skillet over medium heat. Sauté rice, onion and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes, or until rice is cooked and liquid absorbed.
The Turks accent their rice wıth a small noodle (şehriye) and cook with a plethora of olive oil and less water than most Asian rice. (You may want to cut back on the olive oil to reduce fat. However, if you going to have fat, olive oil is the best kind to have.) The secret in making Turkish rice is to take the time to prepare it and be sure to soak the rice in water before cooking. Good Turkish rice should be put it in a bowl, covered with water and soaked for a while. Meanwhile you fry the noodles in oil. Drain and add the rice. Cover with 1 ½ cup fresh water: add salt. Cook, covered, until water is absorbed. İf it seems to dry, add a little more hot water. Should cook in about 15 minutes.
Most Americans would read this and think — give me Uncle Ben’s rice any time. Many Turkish dishes take much fuss and time to prepare. Another favorite dish which requires time to cook is one I have shared before my piece “Summer heat and holidaymakers” (Aug. 16, 2015). I share the story about the vegetable dish Imam Bayildi (The Preacher Fainted). The story goes like this: “A Turkish imam who was on a fixed income loved to eat. He was shocked when he came home one day from the mosque to eat his evening meal and found there was no stuffed eggplant (or as some say, aubergine) served. He could not believe his eyes when he went to the pantry and saw that all the jars of olive oil had been used up. The imam was so shocked that he fainted.”
Don’t get me wrong, I love Turkish food, but because my native language is one of efficiency I don’t tend to spend hours cooking a meal. In my native culture time is money.
If you are interested in exploring the idea of language and behavior and thought in more detail, you’ll enjoy Lea Boroditsky’s piece “How does our Language Shape the Way We Think?” In it she deals with the issue “Do English, Indonesian, Russian, and Turkish speakers end up attending to, partitioning, and remembering their experiences differently just because they speak different languages?” I wonder what you think.
Charlotte Mcpherson
