Fried Oreos and smoked turkey legs were on the menu for French international students Friday as they experienced a saturated taste of American culture at the North Carolina State Fair.
Because of the popularity of the State Fair, the Global Training Initiative organized a trip to the fair and offered SKEMA students the opportunity to take part in a truly southern tradition.
“We wanted to showcase local southern culture especially since NC State is big about agriculture and livestock,” said Becky Cibulskis, SKEMA programs assistant.
Many of the students didn’t know what to expect from the State Fair, and they wondered how much it would compare to the fairs they are used to in France.
“I really didn’t know where I was going,” said Lucile Nambotin, a graduate student in the SKEMA program. “I only knew that there would be animals and fried food.”
At fairs in France, rides are the top attraction, and the international students were surprised when they saw just how many food vendors there were at the State Fair.
“I was surprised to see more food stands then rides,” said Clara Vignaud, a graduate student in the SKEMA program. “But I’m here to experience the American version of a fair.”
More than just the quantity of vendors, the international students were also taken aback by the number of fried food options.
“I couldn’t believe how many junk food stands there were,” said Vincent Garland, a graduate student in the SKEMA program.
Some French students saw the State Fair’s combination of fried food and produce to be oxymoronic.
“When you do an event about agriculture you should not [have so] many junk food stands,” said Thomas Laffond, a graduate student in the SKEMA program. “I just don’t get it. Why would you highlight what is produced locally [along] with fried stuff? They are two opposite worlds — a fried Twix bar is not local produce.”
However, the deep fried food didn’t dissuade the students from trying the State Fair specialties. There was a general excitement for the fried Oreos.
“I’m only here to taste the fried Oreos,” Vignaud said. “You shouldn’t be afraid of tasting it all.”
While Vignaud tried the deep fried Oreos, muffins, deep fried shrimp and a turkey leg, others were not as adventurous and preferred not to taste anything.
“I enjoyed the fair as a whole,” said Ophélie Sisto, a graduate student in the SKEMA program. “I didn’t like the food that was offered there at all. There was only deep fried and greasy stuff, so I didn’t taste anything. Some of my friends tried the food though, and actually they liked it.”
Beyond the food experience, the international students enjoyed the family atmosphere of the event.
“I had the impression that the event is important to the American population,” Vignaud said. “We saw a lot of families and children.”
While the State Fair didn’t quite meet their expectations as far as agriculture and livestock go, some of the students thought their experiences might have been better if they had an American guide.
“I was expecting promotion of livestock and locally grown produces like on the markets in France,” Laffond said. “We were four French guys walking together; we probably experienced the fair from too [much of] an external perspective. It would have been different if American people were showing us around.”
Overall, it was nearly an entirely new experience for the French students.
“It was interesting, definitely something to do,” Nambotin said. “I felt like I was in an American cliché for a while.”
