Neel Burton
The Secret to Everything
How to Live More and Suffer Less
Buch
Self-help, with a twistThe Secret to Everything has been known to mystics and scholars for centuries and millennia, and, today, is increasingly being confirmed by both philosophy and science. Socrates certainly knew it, as did the Buddha, and more recently, Albert Einstein, Carl Jung, and Emily Dickinson. It is a secret not because it is hidden as such, but because it is so difficult to see, running counter to so many of our most basic assumptions.Each of the book's ten chapters exposes a particular aspect and practical application of the secret, while also keeping it carefully under wraps. On the surface, the chapters may seem to have little…
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Beschreibung
Self-help, with a twistThe Secret to Everything has been known to mystics and scholars for centuries and millennia, and, today, is increasingly being confirmed by both philosophy and science. Socrates certainly knew it, as did the Buddha, and more recently, Albert Einstein, Carl Jung, and Emily Dickinson. It is a secret not because it is hidden as such, but because it is so difficult to see, running counter to so many of our most basic assumptions.Each of the book's ten chapters exposes a particular aspect and practical application of the secret, while also keeping it carefully under wraps. On the surface, the chapters may seem to have little in common, but they are all built around the same, deep wisdom. Your challenge, as you read, is to find the common thread that runs through all the chapters. The secret is discussed at the end, but don't peek or you'll spoil the fun!
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Produktdetails
- ISBN: 978-1-913260-19-4
- EAN: 9781913260194
- Produktnummer: 37142035
- Verlag: Acheron Press
- Sprache: Englisch
- Erscheinungsjahr: 2021
- Seitenangabe: 126 S.
- Masse: H21.6 cm x B14.0 cm x D0.7 cm 169 g
- Auflage: 2. Auflage
- Abbildungen: Paperback
- Gewicht: 169
Über den Autor
Dr Neel Burton FRSA is a psychiatrist, philosopher, and wine-lover who lives and teaches in Oxford, England. He is a Fellow of Green-Templeton College in the University of Oxford, and the winner of several book prizes including, the feather in his cap, a Best in the World Gourmand Award. His work features regularly in the likes of Aeon and Psychology Today and has been translated into several languages. When he is not reading or writing, or imbibing, he enjoys cooking, gardening, skiing, learning languages, visiting museums and gardens, and travelling, especially to sunny wine regions.
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