Sublime lobster in a New England roadside shack

New England had for years conjured up an image of rocking in a chair on the veranda of a
country inn, eating blueberry pie. Last summer’s trip did not disappoint. However, the highlight
of our travels proved to be Maine lobster.

It wasn’t the gourmet offering found in restaurants, requiring bibs and shell-crackers, but
something altogether humbler – lobster roll, served at roadside shacks, a whole tasty, tender,
succulent shell-less lobster cushioned in a soft bun with mayo, salad and a wedge of lemon.

We became expert at sniffing out the best places, usually determined by the length of the queue
waiting to be served – but the Clam Shack in Kennebunkport just pipped the others at the post.
Sublime!

Heather Burnett, from Cheshire, wins a £300 accommodation voucher with Hotel de
France

Maine lobster comes highly recommended Credit: Credit: robertharding / Alamy Stock
Photo/robertharding / Alamy Stock Photo

Coffee, cake and cheese in a baking Death Valley

Death Valley, we had been told, was a desolate, inhuman environment, burning hot, apparently
lifeless and almost entirely without shade, much less water. To us, however, it was fantastic –
from the colourful Artist’s Palette to Badwater, 282ft below sea level. But the temperature was a
blistering 57C and our group, eight very hot, hungry and thirsty OAPs, were desperate for
refreshment.

Then we saw it – a hamlet called Shoshone, with a very tiny café in a former railroad building
called C’est Si Bon. The owner had coffee and cakes and world-renowned cheeses (where did he
get them from?). It was hardly a showcase café (we had to go through his bedroom to the loo)
but it was the most welcome coffee we had ever had, and a most wonderful find in an empty
wilderness.

Anita Turner, Northamptonshire

Breakfast perfection on the Appalachian Trail

On a walking holiday covering part of the Appalachian Trail, we stayed at a lodge near Bretton
Woods Mount Washington Resort in the heart of New Hampshire’s White Mountains. Crucially,
breakfast at this glorious, historical venue was included.

Early each idyllic morning, we strolled through vast, lush parkland under clear-as-glass skies to
be served breakfast at white-clothed tables overhung by gleaming chandeliers, looking out across
the dazzling Technicolor glories of a full-on New England fall.

The breakfast buffet, as Americans would say, was awesome. Here were all the traditional
favourites: crispy bacon, eggs of every description, dozens of fresh pastries and breads and every
type of fruit. Omelettes and waffles were cooked to personal specification by smiling chefs.

Breakfast has never been the same since, and we would love to return.

Margaret Hardeman, Worcestershire

The New York steak house that’s a rare treat

Booking is essential at Gallagher’s Steak House in New York. As you walk in, you realise you
are in for a sensational meal. The huge beef joints are matured to develop flavour, in refrigerated
cabinets in full view, so your taste buds are tickled even before you peruse the menu.

Some of the cuts are huge, so you might want to consider sharing with your dining companion
(or asking for a “doggy-bag”), but you are guaranteed a wonderfully succulent and juicy steak,
cooked to perfection, with just the right accompaniments so as not to deflect attention away from
the meat on your plate.
Don't leave New York without trying Gallagher's Steak House Credit: Melpomene - Fotolia

If you can manage dessert after all that, Gallagher’s home-made key lime pie is not to be missed
– although it’s probably wise to ask for two spoons.

Michele Platman, Birmingham

Smoothies and socialising in the Big Apple

I went to New York City for the fifth anniversary of the Twin Towers disaster (poignantly, my
30th birthday). Just around the corner from my hotel, on the Upper West Side, was the most
amazing smoothie shop I’ve experienced. On my first visit I was given a taster while chatting
with the staff and locals, and discovered they always made extra to encourage customers to stay
and socialise.

Feeling like part of the community was such an encompassing experience. I went back every day
for a breakfast of fresh fruit smoothie.

Michelle Dodd, Kent

Boston recalled with a sidecar and stories

“I recognise that,” one of us exclaimed, as the tour bus flashed by the entrance. With our Cape
Cod itinerary rained off, we were on a whirlwind visit to Boston to escape the weather when,
quite unexpectedly, we passed the Fairmont Copley Plaza with its famous Oak Bar.

This is one of the watering holes that appear in Meet Me in the Bar, a fascinating book about
America’s historic hotels. Sitting under the great coffered ceiling, with swagged curtains at the
windows and large mirrors above the bar, we were impressed by the surroundings.

Feeling excited (adjustment and adaptation)

The successful adjustment that results into adaptation is characterised by a sensation of
excitement. The interviewee described herself (after some time and many efforts) as being
excited about many different aspects of her life in the U.S.:
I struggled so hard to get accustomed to the food, the weather, the language, everything that I
had to face every time I opened my eyes in the morning. The academic situations are just
something that every student around the world has to deal with. Now, I am enjoying every
minute of it.
(Question no. 7)

Final remarks
Culture shock is an individual experience and the main factors influencing it might vary from
person to person. The interview results imply specific patterns of interpersonal and
communication in the host culture including quality and quantity of interactions within the host
culture and towards strangers that influence intensity of culture shock. (999 words)
Transcript: Guided interview
The interview was mostly done in English because the interviewee has got used to speaking
English with the interviewer (her former English tutor). It was conducted via email and facebook
due to time difference between Indonesia and the U.S. and the fact (as explained previously) that
the informant is in San Fransisco, the U.S., while the interviewer lives in Pontianak, Indonesia.
Besides, having in-depth conversation through email did give the informant more opportunity to
freely talk about her experiences.
Facebook chat (dated 10 December 2013):
Interviewer: Hi, gmn kabarnya? (Hi, how is life?) Interviewee: Life is great, bro :) Tumben hub
wa? (You contacted me, how odd!?) Anything I can help?

Interviewer: Indeed. Would you mind spending some time to answer some questions? As you
know, I am dealing with some students who are preparing themselves to study overseas. They
are apparently adrift! You were in this situation before. Your information about U.S. culture
might be helpful to them. Interviewee: With my pleasure. Tapi gak ada yang
free
loh yach ;) (But, nothing is for free) Interviewer: Haiya, tunggu balek ke Ponti dulu,
Chili Tomato

menunggu…
(Alas! When you come back to Pontianak,
Chili Tomato
-a restaurant located in complex Ayani Mega Mall- is awaiting
…
) Interviewee:
It’s a deal!
Then, what information do you need? Interviewer: Wait
a second. I’ll send you an email ASAP. Pls kindly check.
Interviewee: Okay, boss!!! ;)
Email (dated 10 December 2013-some time after chatting via Facebook):
Please elaborate your answers though some of the questions are yes/no questions. Remember the
time we discussed cross cultural understanding in your course? We did talk about culture shock
faced by international students. Please direct your answers to this perspective. 1. How were your
first days after you arrived in a very brand new environment in the U.S.? 2. Did you miss people
in your country back home? 3. Did you find things in your new environment shocking or
strange? 4. Did you feel tense, uneasy, worried, anxious or awkward when talking to host
people? 5. What kind of problems or misunderstandings did you experience in communication
with Americans? 6. Did you have any experiences there that caused you to feel culture shock;
that is, did you feel confused, stressed, unhappy, and/or angry by differences between the
culture in your country and U.S. culture? 7. Did you finally manage to cope with your problem?

Acknowledgements
I am grateful to Dr. Clary Sada and Dr. Ikhsanudin who introduced me into the field of
intercultural communication. I owe many thanks to Marnangkok Pakpahan, Windy, Yeti Suyasti
and Erwi Eka Asmara for their kind support, especially for proof-reading the report and thereby
significantly improving my writing. Finally, very special thanks are addressed to the interviewee,
without
whom this report won’t exist.

References
Gebhard, J. G. (2010).
What do international students think and feel?: Adapting to U.S. college life and culture
. US: the University of Michigan. Holliday, A., Hyde, M. & Kullman, J. (2004).
Intercultural communication: An advanced resource book
. London: Routledge. Martin, J. N. & Nakayama, T. K. (2010).
Intercultural communication in contexts, fifth edition.
New York, NY: McGraw-Hill. McLeod, K. D. (2008).
A qualitative examination of culture shock and the influential factors affecting newly-arrived
Korean students at Texas A&M university.
(Doctoral dissertation). Oatey, H. S. & Franklin, P. (2009).
Intercultural interaction: A multidisciplinary approach to intercultural communication.
New York, NY: Palgrave Macmillan. Patel, F., Li, M. & Sooknanan, P. (2011).
Intercultural communication: Building a global community.
New Delhi: SAGE Publications India Pvt Ltd. Zapf, M. K. (1999). Cross-cultural transitions and
wellness: Dealing with culture shock.
International Journal for the Advancement of Counselling,
14, 105-119