My time in Sevilla has exposed me to a variety of cultural experiences, some of which are different from what I am used to in the United States. It can take some time to adjust to the customs and schedule of Spanish life. Living in a new country for four months is different than visiting for a week. You have to learn how to function like a local to navigate grocery stores, public transport, and classes.
One of the most noticeable differences in Spain is the late meal times. In the United States, we eat relatively early. Spaniards generally eat dinner around nine or ten pm. This schedule is due to the historical practice of siesta, roughly translated to “nap”, an afternoon break where businesses and shops may close for a few hours, usually between two and five pm. Originally, this was intended to allow farmers to take a break during the hottest parts of the day. Many modern Spaniards do not necessarily ‘rest” during this time, but you must be aware that many local stores will be closed. This tradition helps to create a balance between work, social life, and rest. In addition, many stores, even grocery chains, are closed on Sundays. This is primarily due to a strong Catholic culture in Sevilla. If you don’t have food at home, you will be stuck taking a hike to the tourist center to find an open restaurant.
Another cultural difference is the relaxed attitude toward meals. In Spain, meals are seen as social gatherings rather than just a chance to eat. Lunch is often long, lasting around one to two hours. In contrast to the on-the-go meals common in the United States, Spaniards take their time to enjoy their food and chat with friends. Waiters in Spain tend to be less persistent. In the United States, staff check in frequently, in Spain, it’s common for the waitstaff to leave you alone for much of the meal. This can be nice, but you sometimes have to track down a waiter for a check or another round of tapas. Occasionally, I come across a menu item that is different from what I am used to. Rabbits are a common item, and we have used lamb brain in my cooking class. It is important to respect the local food culture even if it is not your own preference.
In terms of classes, Spain’s academic system is a bit different to the structure of classes in the United States. In my program, grades are solely determined by midterm and final exams, meaning that students must take full responsibility for staying on track throughout the semester. Unlike some classes in the States where I have regular quizzes and assignments this more relaxed approach requires a lot of organizations. Students have to be prepared for these exams since there is no opportunity for recovery if they fall behind.
Adapting to life in Sevilla involved navigating multiple cultural adjustments, from late meal times and siestas to a more intense grading system. I enjoy the late meal times and have made some of my best memories abroad while eating a long lunch with friends.
Chao!
Nina
