AMB Cote d'Azur

Friday
Feb 10th
Text size
  • Increase font size
  • Default font size
  • Decrease font size
Home Hairline Cracks

Hairline Cracks

E-mail Print PDF

It has never struck me that the people who cut my hair are failed comedians. Taxi-drivers quite possibly, but barbers and coiffeurs, no. What hairdressers do, essentially and apparently universally, is chat.

Cutting hair must be a fairly tedious and repetitive business, so perhaps they find relief in asking about where you are going/have been on holiday, telling you what was on TV last night or discussing the weather.  (Contrary to common belief, the French talk about the weather at least as much as the British.) When I worked in Piccadillly, my hairdresser liked to boast of the stock market tips he received from his tycoon patrons, but he still fell back on the weather when he ran out of names to drop. But wit and humour seem to be beyond, or perhaps beneath, all these practitioners. So how is it that so many proprietors of hairdressing establishments are addicted to puns?

In Britain, the emphasis seems, as you might expect, to be on word-play around hair and cutting. Upper Cut and A Cut Above are both popular, as are Hair Waves, Hairodrome, and Haircraft. I even once Hair on a G String, which is rather tasteless when you think about it. There are doubtless innumerable other variants, but what they all have in common is a jokey attitude to putting a name to what is a serious business.

Having gritted my teeth at such tonsorial waggishness in the UK, I’m not sure why it should have come as a surprise to find the same tendency in France, but it did.  In many ways the French sense of humour differs from the British variety, or perhaps I just credited the French with taking life more seriously.  Whatever, hairdresser punning is alive and well in France, I’m sorry to say.  Don’t get me wrong: I’m far from averse to puns, but there are clever puns and feeble ones and hairdressers, it appears, limit their horizons to the latter kind.

Sometimes they add a touch of what they probably see as sophistication by a kind of bilingual punning: Imagin’hair, Atmosp’Hair and, even, in Provence, Hemisp’Hair Sud.  However, the favoured word to play with is the French for hair: tif or tifs. By far the most common, proving perhaps that great French hairdressing minds think alike, are Crea’tif and Mo’tifs. We also have Liber’tifs, which, while strictly meaningless, at least suggests freedom; the improbable Diminu’tifs (not so much off the top, please), Defini’tif (and the really awful Dauphini’tif), Absolut’tifs; and the more relevant Ac’tif, Revolu’tif and Evolu’tif.

Almost all, as you see, take the easy way out of substituting tif for the commonplace ‘-ive’ word-ending. Only one I have come across goes, as it were, to the other extreme: Tif’erence is both more imaginative and even, suggesting what all customers are secretly hoping for, relevant. By the standard of the genre, it is almost witty  – though, alas, not quite.

In France, there is far less of a cult of personality than in Britain when it comes to hanging out a shingle.  Butchers frequently announce themselves bluntly as boucher, bakers’ shops as boulangeries and, for all I know, chandlestick-makers as chandelleries. Only hairdressers agonise over the need to be distinc’tif (which would be better than most) – no doubt over every aperitif and digestif.

+ + + +

This article first appeared in the September 2006 issue of The Connexion, the newspaper for English-speakers in France. To order a free trial copy of The Connexion click here

 

 

Video: Robert V. Camuto

Latest Book Reviews by Martin Hills

 

Corkscrewed by Robert V. Camuto

Adventures in the new French wine country

 

Julia Child: My Life in France

If, like me until recently, you had never knowingly heard of Julia Child, it will help to understand that she was, so to speak, America’s answer to Elizabeth David.  It was she who, after the second world war, introduced the dishes and techniques of French cooking to, principally, her countrywomen.  I had been aware of, but never read, her encyclopaedic work Mastering the Art of French Cooking, but could not have told you who had written it (or even that it was an American book).  In fact, Julia Child later parted company from Elizabeth David: while David went on to explore the cuisines of Italy and other Mediterranean countries, Child stuck to that of France but developed her teaching skills into pioneering television cookery programmes decades before they came to clog up our TV channels on a daily basis.

 

Sarah's Midnight Anthology

A year ago I introduced readers of this website to an old friend, Sarah Nock, who had written an insightful  –  and surprisingly funny  –  account of what it is like to suffer from Parkinson’s disease.  (My review of Ponderings on Parkinson’s is still on-site.)  Now she has published another book of a quite different kind: an anthology of verse, but one with a difference.

Enjoy our site?