To dine or not to dine: Study Abroad Edition

Since I am currently studying abroad in San Sebastian, in the Basque Region of Spain, it would be entirely useless to the vast majority of you if I were to write a restaurant review. However, while here, I have observed several facets of the Basque dining culture that we might want to consider back in the United States.

I ask you this: When was the last time you took a three or four hour break in your day just to sit and have a glass of wine? When was the last time you sat down at a cafe for a two-hour lunch? Don't quite remember? How about this: When was the last time you grabbed something at the Pier and ate it while walking to class? When was the last time you skipped breakfast in order to get an extra 15 minutes of sleep before your morning class? Is your memory clearing up now?

In the United States, eating has turned into an activity done solely for the purpose of nourishment. We eat on the run several times a week and skip meals regularly. Rarely do we take a pause in our busy days to actually sit, relax and enjoy our meal.

As someone who thoroughly enjoys cooking and eating, I find it nearly impossible to set aside time to cook even just twice a week. Now here is my question: How is it that everyone in Spain manages to take a break in the middle of each day to stop working, have a meal and relax?

Spain is not a backwards country. Spain is not less industrialized or less business-savvy than the United States. The Basque people are not less busy or less involved than we are. It is simply a difference in culture. The act of eating and enjoying your meal is a vital part of their daily routine.

Every single day, without fail, there are crowds of people inside and outside of the bars below my apartment from 3 p.m. until midnight, at least. There are families, young adults and senior citizens alike who join together every afternoon for a bite to eat and a leisurely glass of wine. Dining to them is not an eat-and-run type of deal. You order a drink and a plate to share and enjoy them both slowly while conversing happily with those around you. When you are finished you order another plate and another drink and continue the unhurried meal. A meal, to the Basques, is not just a means of sustenance, but a way of life.

"Pintxos" (PEEN-chos) are the Basque version of Spanish tapas and involve countless variations of hors d'oeuvres, most of which are handheld and eaten while standing. The process of "ir de pintxos" or going for pintxos, is an all-night endeavor. Part of the idea behind pintxos is that the food not only tastes great but prevents you from getting drunk; another foreign concept to most college students. You begin at one bar for a drink and a pintxo, and proceed to the next bar and the next until you are pleasantly satisfied.

When you actually sit down for a meal in Spain, you can expect to spend at least two hours at your table. When the waiters are ready to attend to you, they will. There is no point in calling them because they will take their time. And this is never a problem. A meal is meant to be enjoyed slowly so that you can unwind and savor the food. It doesn't hurt that San Sebastian is home to more Michelin-stars per capita than any other city in the world. Whether you prefer traditional Basque food or the emerging Basque nouvelle cuisine, it's nearly impossible to eat badly in San Sebastian.

Now, after 11 weeks of Basque cultural immersion, I no longer feel the need to race through my meals and move on to the next part of my day. I no longer grab a granola bar in the morning and expect it to satisfy me until mid-afternoon. If we take a look into the title of my column, "to dine or not to dine," my suggestion to you would be to dine.

Dine anywhere, for any meal, for just a little bit longer than you normally would. Don't scarf down your buffalo chicken wrap while sprinting to the library, but rather sit down and eat it, even if you must peruse your class notes while doing so.

It's clinically proven that taking a break from studying is healthy and necessary so that you can recharge and get back to work energized. It's not only about enjoying the food you ingest but also about taking the necessary time to allow your body and mind a minute of calm.

Take a lesson from the Basques by appreciating your food and drink as more than just required caloric intake. Relish the textures, ingredients and flavors that come together to provide you with a needed and well-deserved break in your day.