First day in Korea
Trip Start Aug 26, 2005
105Trip End Dec 22, 2005
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Where I stayed
I'm going to try to recall what we did in Korea. We did so many things that it started running together. At first I want to share my impression on Korea. It is a very friendly country and Korean people likes for us to use their language even with very limited vocabularies. They all smile every time I say, "Anyon Haseyo" meaning hello. I used "Kamsa humnida" a lot. This means thank you. The city of Seoul looked like Tokyo a lot. Korean people look like Japanese, and even little shops, ally ways, and store fronts look like in Japan except all the writings are in Korean. I felt very at home in Korea and people thought I was a Korean, so they started talking to me in Korean all the time. The smell of this city is very typical of Korean with kimuchi smell. As I expected I was the only one enjoying all kinds of kimuchi the whole time I was there. I even asked our students if I could eat their kimuchi. Of course they said, "Please!"
The Sumerset Palace apartment we stayed was a 5 star hotel
On Monday, Aug 29th (Our 36th Anniversary) after having a full breakfast at the hotel, even had a pottage soup (cream soup). They had a machine to make espresso, cappuccino, and coffee. Mango juice was delicious. I had a piece of sausage, scrambled eggs, one piece of French toast, strawberry yogurt, a few slices of water melon, Japanese melon, a banana. Didn't I say I had a full breakfast? We walked to Gyeongbok Palace with our guide named Austin. She is a Korean in mid 30's. She was an excellent guide and very funny. She was the guide for us for our entire stay in Korea. As we entered this palace, all the students said, "ooooooh!" because they saw a beautiful pagoda and a big mountain in the background
That night we went to a show called Nanta. This was the most entertaining show I had ever seen. I laughed all the way. The non-verbal show tells of three crazy chefs and a mischievous assistant who are assigned to cook a major wedding banquet within a strict time limit. These chefs create passionate and thunderous beats with all kinds of cooking utensils, including pots, pants, knives, spoons, plates and garbage cans. It was exciting to see chopping vegetables on blocks with sharp kitchen knives. Their huge international success has finally opened a way to Broadway. We had a full day of activities.