LUNCH ON THE RUN
Finding good food fast... When I first arrived in France lunch was long, 12 - 14h. I've noticed that it is fast becoming shorter. This is a good thing when talking about France catching up to the norms of global efficiency and productivity, but another thing when talking about eating quality food on the run. Over the last 4 or 5 years there has been an incredible growth of really bad quality sandwich joints cranking out enormous quantities of industrial meat sandwiches with soggy lettuce, under ripe tomatoes, something which is apparently meant to be an egg slice, gallons of petrol-tasting mayo and all served up in rubbery, white, industrial, bread. Actually sometimes the bread is so hard that you end up the next day with a mouth full of ulcers. Don't even get me started on the Panini craze! I say YUCK!! I was brought up with rye or brown bread, never mayo in sandwiches but rather butter or cream cheese ( Philadelphia...mmmM!!), alfalfa sprouts, pastrami, good hams, c...