LITMIR.BIZ

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a coziness to the stores, amid their great convenience. Shopping in them always reminded me that London was a big city in a small country. From the £10 Dinner for Two deal at my supermarket—it included a starter or a pudding, a main course, a side dish, and an entire bottle of wine—I could extrapolate something about, and participate in, if I chose to, a typical middle-class British Friday night.

      Food shopping in Geneva was a less idiosyncratic affair. For fruits and vegetables, I went often to the farmers’ markets. They had nothing to do with yoga or gluten. They were just a cheaper place to buy better carrots. The selection, though, was limited. For everything else, there were the Swiss supermarkets—two chains distinguished, as far as I could tell, by the fact that one of them sold alcohol and the other didn’t. I frequented the former, whose breakfasty theme colors made it seem like it was perpetually 7:00 a.m. Despite a few superficial points of contrast—you could find horse meat hanging alongside the chicken and the beef; the onions, taskingly, were the size of Ping-Pong balls—there wasn’t much to distinguish the experience. Cruising the cold, clean aisles, I could have been in most any developed nation.

      My nemesis there—my imaginary frenemy—was Betty Bossi, a fifty-eight-year-old busybody with pearl earrings and a shower cap of pin-curled hair. Betty Bossi was inescapable. There was nothing she didn’t do, and nothing she did appealingly: stuffed mushrooms, bean sprouts, Caesar salad, Greek salad, mixed salad, potato salad, lentil salad, red root salad, “dreams of escape” salad, guacamole, tzatziki sauce, mango slices, grated carrots, chicken curry, egg and spinach sandwiches, orange juice, pizza dough, pastry dough, goulash, tofu, dim sum, shrimp cocktail, bratwurst, stroganoff, gnocchi, riz Casimir (a Swiss concoction of rice, veal cutlets, pepperoni, pineapple, hot red peppers, cream, banana, and currants).

      Who was she? Where did she come from? What kind of name was Betty Bossi? Her corporate biography revealed that she was the invention of a Zurich copywriter, who had conjured her in 1956 in flagrant imitation of Betty Crocker. “The first name Betty, fashionable in each of the country’s three linguistic regions, was accepted straightaway by the publicity agency,” it read. “Equally, her last name was widespread all over the country. Together, they sounded good and were easy to pronounce in all the linguistic regions.”

      Switzerland, like Britain, was a small country, but due to any number of historical and geographical factors—chief among them the fact that the population didn’t share a common language—it didn’t have a particularly cohesive culture. The political system was heavily decentralized. (Name a Swiss politician.) There was no film industry to speak of, no fashion, no music. (Name a Swiss movie.) With the exception of Roger Federer, who spent his downtime in Dubai, there weren’t really any public figures. (Name a Swiss celebrity.)

      Swiss francophones looked to France for news and entertainment; German speakers gravitated toward Germany, and Italian speakers to Italy. (Speakers of Romansh, which is said to be the closest descendant of spoken Latin, made up less than 1 percent of the population and almost always spoke another language.) Gainful as it was, Switzerland’s multilingualism rendered public life indistinct, a tuna surprise from the kitchen of Betty Bossi. The country was in Europe, but not of it. Its defining national attribute, neutrality, seemed at times to be a euphemism for a kind of self-interested disinterest. The morning after Russia announced that it was banning food products from the European Union due to its support of Ukraine, the front page of the local paper boasted “Russian Embargo Boosts Gruyère.”

      A few months later, it emerged that the supermarket chain that did not sell alcohol was selling mini coffee creamers whose lids featured portraits of Adolf Hitler. After a customer complained, a representative apologized for the error, saying, “I can’t tell you how these labels got past our controls. Usually, the labels have pleasant images like trains, landscapes, and dogs—nothing polemic that can pose a problem.” Betty Bossi as an icon; Hitler as a polemic. It was this bloodless quality that depressed me so much about Switzerland. My alienation stemmed less from a sense of being an outsider than from the feeling that there was nothing to be outside of.

      The consolation prize of Geneva was the grande boucherie—a ninety-five-year-old emporium of shanks and shoulders and shins, aging woodcocks and unplucked capons, their feet the watery blue of a birthmark. The steaks were festooned with cherry tomatoes and sprigs of rosemary. The aproned butchers, surprisingly approachable for people of their level of expertise, would expound on the preparation of any dish. One day, craving steak tacos—Geneva’s Mexican place only had pork ones, and a single order cost forty dollars—I convinced Olivier, who wasn’t big on cooking, to chaperone me to the boucherie. I explained to him that I wanted to buy a bavette de flanchet, the closest thing I had been able to find to a flank steak, after Googling various permutations of “French” and “meat.”

      “Bonjour, monsieur,” Olivier said. “On voudrait un flanchet, s’il vous plait.”

      The butcher rifled around in the cold case, his fingers grazing handwritten placards: rumsteak, entrecôte, tournedos, joue de boeuf. Ronde de gîte, paleron, faux-filet.

      “Malheureusement, je n’ai pas de flanchet aujourd’hui,” he said. “En fait, on n’a généralement pas de flanchet.”

      “What?” I said.

      “He doesn’t have a flank steak.”

      The butcher reached into the case and pulled out a small, dark purse of beef.

      “Je vous propose l’araignée. C’est bien savoureux, comme le flanchet, mais plus tendre.”

      “What did he say?”

      “He has an araignée.”

      “What is that?”

      “No idea. Araignée means spider.”

      “Okay, whatever, take it.”

      “Bon, ça serait super.”

      The araignée is the muscle that sheathes the socket of a cow’s hock bone, so called because of the strands of fat that crisscross its surface like a cobweb. In francophone Switzerland, as in France, it is a humble but cherished cut. Different countries, I was surprised to learn, have different ways of dismantling a cow: an American butcher cuts straight across the carcass, sawing through the bones, but a French boucher follows the body’s natural seams, extracting specific muscles. (American butchers are faster, but French butchers use more of the cow.) If you were to look at an American cow, in cross section, it would be a perfectly geometric Mondrian. A French cow is a Kandinsky, all whorls and arcs. You can’t get a porterhouse in Geneva, any more than you can get an araignée in New York: not because it doesn’t translate, but because it doesn’t exist.

      A flank steak, I would have assumed, is a flank steak, no matter how you say it. We think of words as having one-to-one correspondences to objects, as though they were mere labels transposed onto irreducible phenomena. But even simple, concrete objects can differ according to the time, the place, and the language in which they are expressed. In Hebrew, “arm” and “hand” comprise a single word, yad, so that you can shake arms with a new acquaintance. In Hawaiian, meanwhile, lima encompasses “arm,” “hand,” and “finger.”

      In a famous experiment, linguists assembled a group of sixty containers and asked English, Spanish, and Mandarin speakers to identify them. What in English comprised nineteen jars, sixteen bottles, fifteen containers, five cans, three jugs, one tube, and one box was, in Spanish, twenty-eight frascos, six envases, six bidons, three aerosols, three botellas, two potes, two latas, two taros, two mamaderos, and one gotero, caja, talquera, taper, roceador, and pomo. Mandarin speakers, meanwhile, identified forty ping, ten guan, five tong, four he, and a guan.

      “The concepts we are trained to treat as distinct, the information our mother tongue continuously forces us to specify, the details it requires us to be attentive to, and the repeated associations it imposes on us—all these habits of speech can create habits of mind that affect more than merely the knowledge of language itself,” the linguist

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