So, apparently the '80s just reached Spain. One of the most glaring fashion trends currently sweeping through Spain (besides the obvious scarfs, skinny pants, and over-the-knee high boots) is hi-top shoes in various bright colors made my all the name brands (nike, adidas, reebok, puma, etc) and flat tops. Maybe I'm missing something that's going on in the U.S., but I'm pretty sure shoes that look moon-ready have not made a come-back. Although I do remember having a pair of L.A. Gears with dual-colored laces, circa 1989. Now, when I say flat top I'm not referring to a classic '50s crew cut, I'm talking about a legitimate 5-6 inches of hair sticking straight up from someone's head. The thing about these flat tops that differs from the original high-top fades of the '80s is that the people sporting them here are European (read: White). Therefore, I can only imagine the amount of hair product needed to execute what I imagine to be a difficult task. While I'm on the topic of hair, let me discuss very quickly two of my other favorite hairstyles of Spain. These would be the Drullet and the Frullet. The Drullet is an amazing combination of dreads and mullet. There is nothing about this haircut that says "business", only "I drink liters of beer on the street in plain view day and night and I probably roll my own cigarettes." The Frullet is a meeting of the epic '90s style of "frosting" one's hair and a mullet. Usually, the frost takes place down the middle of the haircut and runs all the way from the front to the back. Often times, the Frullet has natural curls or has been permed as well. Hopefully, I will be able to post some picture illustrations, but is has proved to be difficult to capture the true essence of these haircuts (without clearly stepping over cultural boundaries).
A little about my school...I work at a vocational school for hospitality and tourism called C.P.I.F.P. Hurtado de Mendoza. Tomorrow will mark the end of my 1st month in the school and so far I love it. The students are all very motivated, have great personalities and always display positive attitudes. The closest thing I can compare this school to is a junior college in the U.S. However, its way better than any junior college because it has the specific aim of teaching the students how to work in a very specific industry with a very well-designed program. The overall English level of the students is medium to high and those that might fall just below the medium level are improving everyday and making up ground rapidly. Another huge bonus to this school is that along with anything hospitality/tourism related, comes a culinary aspect. Therefore, there is a whole wing of the school made up of kitchen-classrooms and there is a cafeteria on campus that serves food made by the students. They serve bocadillos, pastries, toast, and coffee for now, but I'm hoping they add more to the menu as the year progresses. I'm also hoping to get in good with some of the culinary teachers and be able to observe some of the cooking classes. 
Speaking of food...Tapas continues to be, and probably always will be, one of my favorite things about this majestic city. Sure, there are many other amazing things here (La Alhambra, the now snow-capped Sierra Nevadas, churches built in the 16th century, the million and one plazas dispersed throughout the city), but who can argue with a small plate of food (and sometimes big if you know where to go) every time you order a drink at a bar. Plus, the options about where to go are endless. Of course there are traditional Spanish tapas, but you can also get Japanese tapas, Brazilian-Caribbean tapas, Chinese tapas, and Irish/American tapas. Some places have a tapas menu that allows you to choose what you want and many other places are a complete mystery. No matter what its a small piece of culinary heaven.
 | |||
| Not a tapa, but delicious helado: top scoop=rum ice cream w/raisins; bottom scoop=cookie ice cream |
No comments:
Post a Comment