Author’s note: this post exclusively features a new – well, new to me – lens. Specifically, it’s a manual focus Vivitar VMC 70mm-210mm Series 1 f/3.5 with a macro mode. It only works in manual mode with my Nikon D80, so I used this fair as a chance to play with exposure, ISO, aperture, etc. If this is Greek to you, please recognize the irony of attending a IT fair showcasing the latest and greatest tech with a lens probably created around the time I was born.

The ‘World IT Fair’ is a misnomer – with few countries outside of Korea represented, it’s an ‘international’ fair at best and Korea-dominated in truth. If you’re a fellow geek, you probably made it while it was open – a few days after the event has closed, I’m here to say one thing:

You didn’t miss much.

Things seemed to fall into one of two general categories: stuff that didn’t work well, or stuff that was the same as last year. A couple things were the exceptions to those two categories, but frankly they hardly merit a category of their own.

I was early to the fair, so I meandered around the outside of the ground level of COEX. Yeah, I’m a big sucker for flowers. Playing with manual focus isn’t something I normally do when I shoot, but there was ample time to experiment.

Computer circuits from something or another.

So the focus isn’t perfect… but she’s kinda cute. One vendor offers the classic ‘make-a-puzzle-from-your-photo’ deal – you know, the same thing photo labs have been doing since the 1990′s…

Human-shaped robot? Check. Human-like face? Check. Commercial purposes? Check – not pictured is the coffee menu being held across the robot’s mid-section. The touch screen supposedly featured four languages – except the blasted thing didn’t work without a second guy punching a rapid-fire set of buttons to reset the device.

One of the few aforementioned exceptions: use a plastic-and-metal pen about the size of a carrot to touch the language icons, then touch a phrase or word to hear it. Not sure how many kids are trying grammar in four languages at the same time, but it’s nice to have options.

They’re not quite aviator sunglasses, but these 3D glasses let the screen shine.

A quick shot of some 3D racing game – I caught neither the name nor the system it was for.

File this one under ‘seen it before’ – anyone else remember the Nintendo Power Glove from circa 1989? I wanted to like it, I really did – but in the two attempts to play a kart racing with the glove, both failed thanks to some error with the controller or the computer connection.

Somewhat like a Segway, this Lego-like contraption stayed balanced on its two wheels. Not pictured was a second device on a circular balance board – sorry to say I’ve seen it before, though to be fair I can’t precisely place it.

A fancy controller for an aircraft simulation game.

Another Lego-like system with enough sense to pick up an aluminum can.

A nicely detailed rendering of the Eiffel Tower, courtesy of a 3D printer. This model was perhaps 2 inches (5 cm) tall; in the blurry foreground is a men’s ring.

Refrigerator paneling, anyone? Rigid, and supposedly usable for a lot of different things, the gentlemen at this Chinese booth was one of the few that could converse in English.

Released in November 2006, the Nintendo Wii can be found in millions of homes around the world… Wait, that’s not the Wii? But it has the same wireless controllers and the tennis ‘paddle’… Not pictured is a demonstration unit, which also features an lookalike version of Nintendo’s old-school Power Pad, released circa 1988.

The picture may be exciting, but it’s essentially a closeup of a larger computer screen monitoring other computers or servers.

This is where manual focus was not my friend – a swiftly moving robotic fish with green eyes, perhaps straight out of a sci-fi flick.

Same robot type as the Wondergirls’ robot dancers, although a little clunky looking by itself.

One other exceptions to the two categories – a fully-articulating right hand of a life-size robot:

The name of this robot? Robo Thespian. A brief conversation with the robot handler implies he can act. Somehow I doubt Paul Ajosshi will be out of a job anytime soon.

More than a few elements just did not compute. A shining example of a Konglish brochure, completely in ‘English’ trying to be an Amazon-like online platform for selling stuff. A large intriguing machine, with no explanation of what it’s doing, and the ‘no photo’ sign hidden by the guy standing a meter away watching me take a picture. A lot of random exhibitions that looked thrown together by universities, neither promoting a project or a product (that I could easily spot, at least). Paper bags being given away promoting green growth. After arriving early, over a dozen staff sat in front of their registration-desk computers – either surfing the internet or looking busy while pointing people to the ‘do-it-yourself’ booths.

At least there were no new displays of robot English teachers – one silver thread in an otherwise drab expo.

Ratings (out of 5 taeguks): How do I rate destinations?
Ease to arrive:

Foreigner-friendly:

Convenience facilities:

Worth the visit:

© Chris Backe – 2011
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

This post was originally published on my blog, Chris in South Korea. If you are reading this on another website and there is no linkback or credit given, you are reading an UNAUTHORIZED FEED.

Wednesday 4th May, 2011

Our wake up called failed to wake up us (Thanks Mr Lim) but we also set up our mobile phone alarms so it was all good. We got up at 5.30am and started getting our things ready for today we are flying to Madrid!!!

Our limousine taxi was already waiting for us by the time we went downstairs and as we said goodbye to our hotel for a week, we got into the passengers seats and snuggled in for the 40 minutes drive to Gimhae Airport.

The drive was a smooth one and the taxi driver was really nice and more importantly- a good driver. No constant breaking. We check in, past customs and went to the JAL Business Lounge to get some breakfast and wait for our flight to board.

Entertaining myself at the JAL Business Lounge lol

Our first stop was for a two hour transit in Narita Airport, Japan. I am a big fan of this airport. It has all the lovely shops a girl could love- Tiffany & Co, Burberry, The perfume and makeup stands and they have cute little Japanese designer stores too. I also rate the Business Class Lounge. I absolutely love it. It has everything. A great view of the planes, great food/snacks and a variety of drinks, both alcoholic and non-alcoholic. They also have a massage and shower area where you can get free 10 minutes massages or use their massage chairs. If you haven't noticed, I love massages. I figured I'd try the chairs out on this visit and next time I'll go for the 10 minutes massages. Just as I was getting into a relaxed zone, Daniel had found me and told me we had to go to the gate. So as I (unfortunately) pressed the stop button, I grabbed my bags and raced Daniel to the gate. We were off to Spain!!!

The flight path was one I'd never gone on before. From Tokyo, we would fly over the Stanovoy Mountains in Russia. It was the most beautiful sight I have ever seen. The snow cover mountains and icy terrain gave you a feeling of such isolation and it was so hard to look away. It was truly breathtaking. I know the photo qaulity wouldn't be the best, but I couldn't help but being an ultra tourist and take afew photos on my iphone.

Stanovoy Mountain Range

Stanovoy Mountains Russia- so beautiful

We arrived in Frankfurt, Germany in just over 11.5 hours. The flight was pretty good as we both managed to get some snooze time. We would only be in Frankfurt for around an hour before boarding our 2 hour flight to Madrid, Spain. I was so excited as we were almost there. It was also my first time in Europe and it was such a nice change being surrounded by different languages (other than the asian variety) and food and...culture and..... EVERYTHING!!!

Daniel taking a snooze

My plane lunch

All snuggled up and eating my meal

The Business Lounge in the Frankfurt International Airport, wasn't anything too exciting. It was small and just some snack food, so I just killed some time checking my facebook and emails. The time went really quick and soon enough, our flight was boarding to our final destination- Madrid. I pinched Daniel a few times as we sat on the plane. I was having one of those 'is this really happening' moments

The view of Frankfurt, Germany from the plane

We landing in Madrid at 10.06pm the same day. It was late and we've spent the whole day travelling. It had really taken it out of us and all we wanted to do was go to our hotel, shower and sleep. I rang our hotel in Madrid- Suite 33 to let them know we've just arrived and would soon be there. They were very nice and confirmed that they would be waiting for us and have everything ready for us for when we arrive. We choose to stay at Suite 33 because we read great reviews about it on Traveladvisor. com. It is centrally located in Leganitos, Madrid and is in close proximity to all the main sights- Gran Via, Plaza De España and Plaza Del Sol, just to name afew. It also has many tapas bars, cafes and restaurants and other entertainment within walking distance.

Suite 33 turned out to be quite a nice boutique style hotel, and our room was very generous in size. We had a kitchenette, although it has no toaster, kettle or cutlery???? lol. But this would be perfect for our stay in Madrid. After a quick shower and change, we headed out at around midnight to find somewhere to eat. The reception staff at the hotel suggested we take a walk to La Plaza Del Sol, where we would find many cafes, especially since we were only looking for something small to eat. As always, we went off track and found a little Cuban Bar Restaurant called 'Cuando sali de Cuba' which means, when I left Cuba, situated in a small lane way and went inside to check it out. We sat by the bar and ordered a couple of beers and two Cuban sandwiches. The food was great and just what we needed before we retreated back to our room for some much needed sleep. Tomorrow we will go and explore more food and Madrid!
x

I ? Spain remains copyright of the author Two Otters, a member of the travel community Travellerspoint.

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3. Thank you (Ddaeng Kyu / 땡큐)

4. Doctor Zero

5. Condition (컨디션)

6. Anti-hangover gum

Earlier this year Momofuku’s David Chang announced that he was going to launch a quarterly food journal / iPad app called Lucky Peach. The journal, which will be published by McSweeney’s, is a creative venture between Chang, Peter Meehan, co-author of the Momofuku cookbook, and Zero Point Zero Production, the producers of the Emmy Award–winning show, Anthony Bourdain: No Reservations.

According to the description on McSweeney’s website, the journal will mix multiple mediums “to create a publication that appeals to diehard foodies as well as fans of good writing and art in general.” Furthermore, “each issue will explore a single topic through a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.” So, that said, expect great writing, creative recipe formats, whimsical illustrations, and, of course, colorful language à la Chang.

The first issue—coming out on June 14th—is going to be entirely devoted to ramen. It’s going to feature an instant-ramen taste test, ramen-themed artwork, explain what MSG exactly is, and explore “the culinary possibilities of instant ramen,” just to name a few. But that’s not all, Lucky Peach‘s iPad app companion, which is slated to release in the coming weeks, is going to have videos and more interactive content, so be sure to download it when it comes out!

And now, as promised, here’s a NEW teaser from the first issue—a vignette featuring Chang, Bourdain and Dufresne (owner/chef of wd~50):

Scene: Café de la Concha, 1 Mira Concha, San Sebastián, Spain.

It is nighttime, and DAVID CHANG, TONY BOURDAIN, and WYLIE DUFRESNE are gathered around a table. A January storm rages outside and keeps the café nearly empty. The three Americans—in town to speak at a conference—are catching up over hard cider and pintxos, and talking, at CHANG’s behest, about culinary mediocrity back in their homeland.

TONY: So what about all these kids rolling out of culinary school now, with their $80,000 in debt? They’re totally jacked there.

DAVID: We’re all their f–king problem. We’re sort of a catalyst for them.

TONY: We’re inspiring generations of kids to go to culinary school.

DAVID: Could you have achieved your career without having gone to culinary school?

WYLIE: Sure. Of course I could have. I went to college, too.

DAVID: But now, what percentage of kids going to culinary school are actually going to contribute to a real kitchen? Like a two-Michelin-star, one-Michelin-star, whatever, a real f–king kitchen. Zero.

TONY: Man, that’s such a dark worldview. I just spoke to a kid today who came up to me and said, “You came up to the Culinary Institute of America five years ago and gave a commencement address.” I have no recollection of meeting this person. She asked me then, “What should I do after school?” And I said, “Do what I didn’t do. Acknowledge the fact that you’re not going to make any money at all, you’re not going to get paid for two years, and go work for the best. I would suggest Spain, some place like Mugaritz.” She’s at Mugaritz now. Come on, man, that’s a f–king awesome start.

DAVID: And if you didn’t talk to her, she’d probably—

TONY: Oh no, don’t do that. My point is that there are actually people who come rolling out of culinary school—maybe it’s a tiny, tiny number, but probably proportionally more than during my time—who don’t see the Hilton as a fantastic gig, or a cruise ship or a country club, and understand that if they wanna be great, if they want to be really good, then they have to start looking at places like Mugaritz or Arzak.

WYLIE: I disagree with that. I think unfortunately there is more of a mediocritizing of the average culinary-school graduate now than there was way back when. I think to a certain extent schools are selling them a bill of goods. “Come to culinary school, go through our program, and in six to eight months you could be the chef of this or that.” Not “Come to our schools and we’ll give you the absolute basics so you can go out into the world and work for pennies.” But that’s the truth. Today it’s, “You could end up on TV.”

TONY: F–k, you’re right. So we’re part of the problem.

DAVID: We’re part of the problem.

TONY: We suck. We are destroying what we love.

WYLIE: You more than me.

Head over to McSweeney’s for more previews, details and/or to pre-order Lucky Peach.

On a side note, Chang came out with a line of sauces called “Momofuku Cooking Sauces” earlier this week and they’re being exclusively sold on Williams-Sonoma’s website. Grab one (or the whole set!) here.

[photo of David Chang: Gabriel Stabile]

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