Ebook Download Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson

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Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson

Ebook Download Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson

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Product details

Paperback: 236 pages

Publisher: Independently published (December 6, 2018)

Language: English

ISBN-10: 1790870364

ISBN-13: 978-1790870363

Product Dimensions:

6 x 0.5 x 9 inches

Shipping Weight: 14.7 ounces (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

28 customer reviews

Amazon Best Sellers Rank:

#1,146,882 in Books (See Top 100 in Books)

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Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson PDF

Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson PDF

Forbidden Psychology 101: How To Use Psychology To influence Human Behavior And Read People ( UNKNOWINGLY ), by David Jenson PDF

Download PDF , by Graham Holliday

Download PDF , by Graham Holliday

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, by Graham Holliday

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Product details

File Size: 2131 KB

Print Length: 300 pages

Page Numbers Source ISBN: 0062400762

Publisher: Anthony Bourdain/Ecco (March 14, 2017)

Publication Date: March 14, 2017

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01HBPP0R4

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Amazon Best Sellers Rank:

#903,024 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Fun book to read and the author has a marvelous sense of humor, only regret should have gotten it in a audio book so I could have heard the Korean dishes pronounced.

Interesting Topic, boring writing style

Graham Holliday simply does this sort of thing better than almost anyone else. He's a fearless eater who asks good questions, relies on local knowledge, and has a vivid vocabulary for describing food that only occasionally gets too gonzo. And he's not afraid to say when he doesn't like something.Sometimes Holliday's commitment to depositing the reader into one street-level moment after another makes it hard to understand the big picture. I learned about a lot of Korean dishes that I'd never heard of and am eager to try (that bibimbap with raw beef), along with some that I am eager never to try (hongeo). And he paints a clear portrait of South Korea as a country in continuous, roiling transition since the war. But I'm not sure if I ended up with an understanding of what it's like to eat in Korea or just what it's like to eat at particular restaurants that are maintaining regional traditions. Not that there's anything wrong with this focus, but I think Holliday is taking sort of a William Gibson-inspired in medias res hard SF approach to Korean food, assuming that we already know that, e.g., the ubiquity of fried chicken restaurants in Korea is crowding out traditional food. I think a lot of us (including me) are still in the "Korean fried chicken is amazing" honeymoon phase.In other words, anyone with an interest in Korean food or great travel writing should read this book, but you should know a thing or two about bibimbap, bulgogi, and gochujang before diving in.

Graham Holliday sounds like a pretty affable chap and a fun guy to have a jjigae with, and that's kind of the problem with this book. The time has long passed for books written by curious, well-meaning foreigners with no real qualifications exploring a foreign cuisine.Eating Korea is fun but full of misinformation, romanization errors, and plain old mistakes. For example, one Korean contact (who's spent decades living out of the country) tells him tteokgalbi is a new dish from the last 10 years or so. In fact it's 650 years old.Not being a food writer, and without a sense of Korean history or food, his descriptions of dishes are distracting or profane, sometimes both, and rarely helpful. He goes off on many tangents. Blade Runner is mentioned. Often.He discovers that the Korean food he loves is being replaced by the new hotness and driven under by the future. Ironically, books like his, written by people like him, are also a thing of the past. They were superseded by blogs a long time ago, and there they at least have numerous photos. Here there are none.

Two years back British writer Graham Holliday traveled around the Korean peninsula in search of the nation's culinary treasures and wrote about it, resulting in this enchanting and very mouth-watering book. Holliday writes with a keen, gentle touch, understanding more than anyone that the key into a culture is through its food. His insights are sharp, funny, and very delicious.

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