'Damn, all my cheating secrets revealed. In book form' Stephen Fry Which philosopher had the maddest hairstyle? Which novelist drank 50 cups of black coffee every day? What on earth did Simone de Beauvoir see in Jean-Paul Sartre? How to Sound Cultured offers a wry and yet profoundly useful look inside the mirrored palaces of high culture. Covering such inscrutable characters as Heidegger, Montaigne, Kahlo and Lévi-Strauss (apparently not just a designer of jeans), inscrutable polymaths Thomas W. Hodgkinson and Hubert van den Bergh – the author of the acclaimed How to Sound Clever – have done the hard work of sorting the cultural wheat from the chaff. Read this book and you'll never again mistake Rimbaud for Rambo or Georg Lukacs for George Lucas, you'll know precisely when to drop Foucault's name into a conversation and how to pronounce 'Borgesian', and you'll learn many more essential pointers for the intellectual life.

Cool can’t be taught. That’s the received wisdom, yet this wry, entertaining compendium by Thomas W. Hodgkinson (author of the indispensable How to Sound Cultured) shows that, on the contrary, anyone can increase their cool quotient by learning from the masters and the methods of the past. It’s never an easy journey. But to set yourself on the path to true cool, you’ll need this invaluable roadmap.

A revealing look at the 300 trillion microorganisms that keep us healthy—and the foods they need to thrive These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome—and what is a microbiome, anyway? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Courage’s insights include: • Meet your microbiome: What it is, how it works, and why it's essential for our immune system--and overall health • Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks) • Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.

Discover delicious, gut-friendly recipes to supercharge your system Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. Motivated by an unshakeable belief that food is medicine and that what we eat can promote great healing, fermentation expert Dearbhla Reynolds shows readers how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation. Recipes include: • Masala Quinoa Croquettes with Indian Cauliflower and Mango Chutney • Collard Wraps with Kefir Mackerel Pâté, Radishes, and Cucumber Pickles • Fermented Flaxseed and Onion Crackers • Hibiscus Kombucha More than just a recipe book, this is a story about food, health energy, and lost traditions.

In this delightfully witty, provocative book, literature professor and psychoanalyst Pierre Bayard argues that not having read a book need not be an impediment to having an interesting conversation about it. (In fact, he says, in certain situations reading the book is the worst thing you could do.) Using examples from such writers as Graham Greene, Oscar Wilde, Montaigne, and Umberto Eco, he describes the varieties of "non-reading"-from books that you've never heard of to books that you've read and forgotten-and offers advice on how to turn a sticky social situation into an occasion for creative brilliance. Practical, funny, and thought-provoking, How to Talk About Books You Haven't Read-which became a favorite of readers everywhere in the hardcover edition-is in the end a love letter to books, offering a whole new perspective on how we read and absorb them.

Intended as a companion to the popular KLEAR Textbooks in Korean Language series and designed and edited by a leading Korean linguist, this is the first volume of its kind to treat specifically the critical role of language in Korean culture and society. An introductory chapter provides the framework of the volume, defining language, culture, and society and their interrelatedness and presenting an overview of the Korean language vis-à-vis its culture and society from evolutionary and dynamic perspectives. Early on, contributors examine the invention and use of the Korean alphabet, South Korea’s "standard language" vs. North Korea’s "cultured language," and Korean in contact with Chinese and Japanese. Several topics representative of Korean socio-cultural vocabulary (sound symbolic words, proverbs, calendar-related terms, kinship terms, slang expressions) are discussed, followed by a consideration of Korean honorifics and other related issues. Two chapters on Korean media, one on advertisements and the other a comparative analysis of television ads in Korea, Japan, and the U.S., follow. Finally, contributors look at salient features of the language, narrative structure, and dialectal variation. All chapters are accompanied by a set of student questions and a useful bibliography. A beginning level of proficiency in Korean is sufficient to digest the Korean examples with facility, making this volume accessible to a wide range of students. Contributors: Andrew S. Byon, Sungdai Cho, Young-A Cho, Young-mee Y. Cho, Miho Choo, Shin Ja J. Hwang, Ross King, Haejin Elizabeth Koh, Jeyseon Lee, Douglas Ling, Duk-Soo Park, Yong-Yae Park, S. Robert Ramsey, Carol Schulz, Ho-min Sohn, Susan Strauss, Hye-Sook Wang, Jaehoon Yeon.

Examines racial and gendered dimensions of voice in American culture, showing how vocal sound helps to shape cultural power dynamics.