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juliannabrion · 1 year
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Little Grey
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carnetimaginaire · 1 year
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Julianna Brion, Flat cat
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rfsnyder · 2 years
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Julianna Brion
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The Glossary of Happiness
By Emily Anthes - May 12, 2016
Could understanding other cultures concepts of joy and wellbeing help us reshape our own The Positive Lexicography...
Could understanding other cultures’ concepts of joy and well-being help us reshape our own? The Positive Lexicography Project aims to catalogue foreign terms for happiness that have no direct English translation.
Last summer, Tim Lomas flew from London to Orlando to attend the fourth annual congress of the International Positive Psychology Association—held, naturally, at Walt Disney World. As Lomas wandered around the event, popping in and out of various sessions, he stumbled upon a presentation by Emilia Lahti, a doctoral student at Aalto University, in Helsinki. Lahti was giving a talk on sisu, a Finnish word for the psychological strength that allows a person to overcome extraordinary challenges. Sisu is similar to what an American might call perseverance, or the trendier concept of grit, but it has no real equivalent in English. It connotes both determination and bravery, a willingness to act even when the reward seems out of reach. Lomas had never heard the word before, and he listened with fascination as Lahti discussed it. “She suggested that this has been really valued and valorized by the Finns, and it was an important part of their culture,” he told me. At the same time, Lomas said, Lahti framed sisu as “a universal human capacity—it just so happened that the Finns had noticed it and coined a word for it.” The conference ended the next day, but Lomas kept thinking about sisu. There must be other expressions like it, he thought—words in foreign languages that described positive traits, feelings, experiences, and states of being that had no direct counterparts in English. Wouldn’t it be fascinating, he wondered, to gather all these in one place?
Soon after Lomas returned to the University of East London, where he is a lecturer in applied positive psychology, he launched the Positive Lexicography Project, an online glossary of untranslatable words. To assemble the first edition—two hundred and sixteen expressions from forty-nine languages, published in January—he scoured the Internet and asked his friends, colleagues, and students for suggestions. Lomas then used online dictionaries and academic papers to define each word and place it into one of three overarching categories, doing his best to capture its cultural nuances. The first group of words referred to feelings, such as Heimat (German, “deep-rooted fondness towards a place to which one has a strong feeling of belonging”). The second referred to relationships, and included mamihlapinatapei (Yagán, “a look between people that expresses unspoken but mutual desire”), queesting (Dutch, “to allow a lover access to one’s bed for chitchat”), and dadirri (Australian Aboriginal, “a deep, spiritual act of reflective and respectful listening”). Finally, a third cluster of words described aspects of character. Sisu falls in this category, as do fēng yùn (Mandarin Chinese, “personal charm and graceful bearing”) and ilunga (Tshiluba, “being ready to forgive a first time, tolerate a second time, but never a third time”).
Emily Anthes is a science writer living in Brooklyn.
ILLUSTRATION BY JULIANNA BRION
https://www.newyorker.com/tech/annals-of-technology/the-glossary-of-happiness
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arinewman7 · 4 years
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Illustration by Julianna Brion
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weirdlandtv · 6 years
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PIN-UPS 1-4, by American illustrator, Julianna Brion.
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I’m not sure if I want a flying umbrella anymore! #MaryPoppins #illustration by @juliannabrion . Find it at http://bit.ly/commutejulibrion
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sbuzelli · 6 years
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PLANSPONSOR June/July 2018 Illustrations Part 1
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ghoti-and-us · 7 years
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Julianna Brion
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tournevole · 2 years
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Julianna Brion
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juliannabrion · 1 year
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2 pages from recent sketchbook
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binsofchaos · 6 years
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... I checked Facebook after I was done with my draft and saw an old yoga teacher had been to a “very sad funeral” but was now eating at an Indian restaurant. She wrote:
  “The message at the funeral service today was eat food It celebrates life You won't be eating when you are dead. Ok so we shall eat.”
I kept going back to this. Lately I’d worried that my work was frivolous, but here was the truth: food celebrates life, so I celebrate life. After I’d read this at least five times between answering emails and updating my to-do list, the phone rang. My dad was calling to tell me that my 26-year-old brother had died of an overdose.
The ground and my mind disappeared. It would take weeks for me to start making memories that didn’t have the fog of drunkenness over them; I have to reference the published review to recall that I hated that éclair. My first good day was spent in Flushing, Queens, eating cabbage-stuffed dumplings off a Styrofoam plate in the basement at Golden Shopping Mall, dipping them in a haphazard slurry of soy sauce and chili oil. “Eat food. It celebrates life” finally felt a little bit true again. As winter sank in, I began cooking more. Time alone in the kitchen without distractions would bring out tears, but I kept going back. One day I went in with the idea of making tomato soup and ended up with something far better — silky and rich, spiced with cumin, turmeric, garlic, chipotle, chili oil … This simple soup was a celebration on a Tuesday afternoon, a tangible reminder that I’m still living though a piece of me is gone.
Food gave me joy and work before; now it’s what’s supporting my very spine, keeping me upright. In the hell of grief, life often feels meaningless, but the learning, the creating I do — whether in the kitchen or at someone else’s table — are what make the days feel worthwhile. “You won’t be eating when you are dead,” I remind myself, so for now, I cook. Grief (or, Spicy Tomato-Coconut) Soup 2 tablespoons coconut oil (refined or virgin) 1 medium yellow onion, roughly chopped 2–4 cloves of garlic, roughly chopped 1 teaspoon white miso 2 cups crushed San Marzano tomatoes 1 can full-fat coconut milk 1 chipotle in adobo, seeds removed 1 tablespoon nutritional yeast 2 teaspoons curry powder Sea salt and crushed red pepper, to taste Melt the coconut oil in a medium-size pot over medium heat. Add the onions and a generous sprinkle of sea salt. Keep stirring them with a wooden spoon (you don’t want them to brown). Once the onion is translucent, add the garlic and miso, stirring vigorously until the miso is distributed throughout the onions and garlic. Add the crushed tomatoes, coconut milk, chipotle, nutritional yeast, curry powder, and another generous sprinkle of sea salt (add crushed red pepper, if you like). Stir to combine and bring to a boil. Reduce heat slightly to let the soup simmer for about 15 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pot.
Turn off the heat and let the soup cool down. Mindfully (because it might still be hot) blend with an immersion blender or standing blender. Return to medium heat to bring it back up to your desired temperature. Drizzle bowls of the soup with chili or olive oil, sprinkle with pepper, and serve with an equally comforting sandwich or salad (or just a nice hunk of bread or helping of croutons).
Alicia Kennedy is a writer from Long Island. She is an editor with Edible Brooklyn, a contributor to The Village Voice, and a freelancer for other publications. Her website is la-pirata.com.
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rfsnyder · 2 years
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Julianna Brion
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eyeballapproved · 2 years
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Julianna Brion
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Julianna Brion (American, http://www.juliannabrion.com/). 
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