At.Sobahn restaurant. Very tasty. And we had a special treat from Erin's mom who sent kimchi and galbi for the class to taste. Yummy - thank you so much for cooking for us - -감사합니다
I was really happy to see that the food I did my project on tteboki was on our menu when we got to the resturant. I loved the food and honestly thought some of the foods were a little too mild for me and cannot wait to try the real things once we get to South Korea. I learned how to better use the chopsticks even because they were stainless steel it made it even harder to handel because all of the foods that kept slipping. From class before we left for the resturant I enjoyed learning how something as simple as the right color on something could be the deciding factor on what kind of people will actually buy the product.
I really enjoyed learning about the origin of some of the Korean foods and liquor we will be experiencing in Korea. Learning how to properly drink soju and makkoli will be beneficial when we are in South Korea. Learning about the different colors in relation to food was very fascinating. I never looked that design of labels in that way. I thought it was interesting the way that colors and designs can speak to different genders and the way they are designed can come off seeming more expensive than other compared brands. I was very excited to try Sobahn and it exceeded my expectations. The food was very good and it reminded me a lot of my mother's cooking. Obviously the food will be much better and spicier in South Korea but I am glad we all had the chance to try a variety of some of the dishes we will be eating. -Erin Adair
I thought it was interesting to learn about how different colors have different subconscious effects on people. I always wondered why all of the fast food chains used red as one of their main colors, but now I understand that it's associated with hunger and power. I enjoyed listening to everyone's presentations except that I got so hungry after learning about the food and drinks we may be trying in Seoul! The restaurant was so much fun and I was really excited to try new Korean dishes. I hadn't tried most of the entree items and was pleasantly surprised by how much I liked each and every one of them. I absolutely can't wait to try the food in South Korea. It was great to see everyone outside of the classroom environment too! What a blast!
It was really interesting to learn about how colors and textures of the products and the wrapping have a huge impact on what we choose whenever we are doing grocery shopping. I was really surprised with the foods we tried at the Korean restaurant, on the way there I really didn't know what to expect. It was my first time trying or learning to eat with chopsticks, it was a pretty great experience, from now until the trip I am going to try to eat as much as I can with chopsticks to be able to eat properly with them while in Korea. When the waitress brought out the Korean pancake, it looked like a big omelet which for me was very good. The rice cakes were good as well as the chicken and the cucumber side dish. The food was a little mild for my taste so I am looking forward to taste all the foods in Korea.
I really liked trying the different types of foods and getting a glimpse of how it would be like eating in Korea. I need a little more practice eating with the chop sticks so I hope to get better at that. Kimchi and the chicken was my favorite part of the meal but I also enjoyed the rice cake. I liked learning about Makkoli, the modern way it is made looks good, I hope to try it. Learning about the different colors and textures associated with gender was new to me. It does make sense how we sometimes unconsciously relate certain colors, textures, or shapes of products to either "men" or "women".
I learned a lot in our second class too. Classmates’ presentations make me aware that how same ingredients can form so many different kind of food with distinct flavor. In Beijing we have a North Korea restaurant that runs by North Korean government. They have many dishes that have same name and ingredients with those in South Korea. They taste totally different. Also, close to North Korea border, Korean Chinese people also have these dishes and again taste different. It is quite amazing thinking how many technics that human race invented to process what nature gives us. Also, lecture of packaging and use of colour showed me a new way of looking at certain things. Sometimes these little things and facts just being there but we did not notice them. Once it came into our sight, little things could make our life so much better. The direct result of our lecture is that it refreshed my boring routine Walmart and Whole-foods shopping trip.
Eating at the Korean restaurant was my favorite part of the evening. Not only did I get to know my travel-mates better, but we sampled the Korean cuisine that we will be eating in Seoul. Overall, I loved it; and it was ten times better than I had expected (I thought it would be saltier -- especially the bulgogi -- and fishier than I was used to). However, it was completely opposite. The bulgogi, a tenderized meat with amazing flavor, was my favorite dish; and that was followed closely by the vegetable pancake. In addition, the "rice cakes" weren't the rice patties that the American consumer knows; instead, it was a dish of tasty pasta and hot sauce (if it wasn't hot sauce, it had the same flavor and smell!) I am very content that my misconceptions of Korean food are being broken. =)
I was really happy to see that the food I did my project on tteboki was on our menu when we got to the resturant. I loved the food and honestly thought some of the foods were a little too mild for me and cannot wait to try the real things once we get to South Korea. I learned how to better use the chopsticks even because they were stainless steel it made it even harder to handel because all of the foods that kept slipping. From class before we left for the resturant I enjoyed learning how something as simple as the right color on something could be the deciding factor on what kind of people will actually buy the product.
ReplyDelete-- Kelsey Kattau --
I really enjoyed learning about the origin of some of the Korean foods and liquor we will be experiencing in Korea. Learning how to properly drink soju and makkoli will be beneficial when we are in South Korea. Learning about the different colors in relation to food was very fascinating. I never looked that design of labels in that way. I thought it was interesting the way that colors and designs can speak to different genders and the way they are designed can come off seeming more expensive than other compared brands. I was very excited to try Sobahn and it exceeded my expectations. The food was very good and it reminded me a lot of my mother's cooking. Obviously the food will be much better and spicier in South Korea but I am glad we all had the chance to try a variety of some of the dishes we will be eating.
ReplyDelete-Erin Adair
I thought it was interesting to learn about how different colors have different subconscious effects on people. I always wondered why all of the fast food chains used red as one of their main colors, but now I understand that it's associated with hunger and power. I enjoyed listening to everyone's presentations except that I got so hungry after learning about the food and drinks we may be trying in Seoul! The restaurant was so much fun and I was really excited to try new Korean dishes. I hadn't tried most of the entree items and was pleasantly surprised by how much I liked each and every one of them. I absolutely can't wait to try the food in South Korea. It was great to see everyone outside of the classroom environment too! What a blast!
ReplyDeleteIt was really interesting to learn about how colors and textures of the products and the wrapping have a huge impact on what we choose whenever we are doing grocery shopping. I was really surprised with the foods we tried at the Korean restaurant, on the way there I really didn't know what to expect. It was my first time trying or learning to eat with chopsticks, it was a pretty great experience, from now until the trip I am going to try to eat as much as I can with chopsticks to be able to eat properly with them while in Korea. When the waitress brought out the Korean pancake, it looked like a big omelet which for me was very good. The rice cakes were good as well as the chicken and the cucumber side dish. The food was a little mild for my taste so I am looking forward to taste all the foods in Korea.
ReplyDelete-Stephanie Cruz-
I really liked trying the different types of foods and getting a glimpse of how it would be like eating in Korea. I need a little more practice eating with the chop sticks so I hope to get better at that. Kimchi and the chicken was my favorite part of the meal but I also enjoyed the rice cake. I liked learning about Makkoli, the modern way it is made looks good, I hope to try it. Learning about the different colors and textures associated with gender was new to me. It does make sense how we sometimes unconsciously relate certain colors, textures, or shapes of products to either "men" or "women".
ReplyDelete-Cecilia Nunez
I learned a lot in our second class too. Classmates’ presentations make me aware that how same ingredients can form so many different kind of food with distinct flavor. In Beijing we have a North Korea restaurant that runs by North Korean government. They have many dishes that have same name and ingredients with those in South Korea. They taste totally different. Also, close to North Korea border, Korean Chinese people also have these dishes and again taste different. It is quite amazing thinking how many technics that human race invented to process what nature gives us. Also, lecture of packaging and use of colour showed me a new way of looking at certain things. Sometimes these little things and facts just being there but we did not notice them. Once it came into our sight, little things could make our life so much better. The direct result of our lecture is that it refreshed my boring routine Walmart and Whole-foods shopping trip.
ReplyDeleteEating at the Korean restaurant was my favorite part of the evening. Not only did I get to know my travel-mates better, but we sampled the Korean cuisine that we will be eating in Seoul. Overall, I loved it; and it was ten times better than I had expected (I thought it would be saltier -- especially the bulgogi -- and fishier than I was used to). However, it was completely opposite. The bulgogi, a tenderized meat with amazing flavor, was my favorite dish; and that was followed closely by the vegetable pancake. In addition, the "rice cakes" weren't the rice patties that the American consumer knows; instead, it was a dish of tasty pasta and hot sauce (if it wasn't hot sauce, it had the same flavor and smell!) I am very content that my misconceptions of Korean food are being broken. =)
ReplyDelete-- Addison Rhea