{"product_id":"135465","title":"Lonely people ate cabbage soup together ","description":"\u003ccenter\u003e\u003cdiv style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/tmgdisk01.cafe24.com\/images\/vs\/4172\/sv\/3jYCUZg0e1GjtqKNe1MlowEPxveH2Y.png?v=1765101282\" style=\"max-width:100%;max-height:10px\"\u003e\u003c\/div\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\n\n\u003cdiv style=\"width:95%\"\u003e\n\n\u003cdiv style=\"text-align:center;font-size:30px;font-weight:bolder;line-height:1.6em\"\u003e Lonely people ate cabbage soup together \u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"border-bottom:1px;border-bottom-style:dotted;border-color:;padding-bottom:20px\"\u003e\u003ccenter\u003e\u003ctable align=\"center\" width=\"100%\"\u003e\u003ctbody style=\"border:0px\"\u003e\n\n\u003ctr\u003e\u003ctd align=\"center\" style=\"line-height:1.2em;text-align:center;font-size:18px;color:black;font-weight:bold;padding-bottom:20px;\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\u003ctr\u003e\u003ctd style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/image.yes24.com\/goods\/69068646\/XL\" style=\"max-width:100%;height:auto\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/center\u003e\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;{split_style6}padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e Description \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;word-break:break-all;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eBook Introduction\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cdiv\u003e \u003cb\u003e“One person leaves, one sentence leaves.”\u003cbr\u003e Kim Seo-ryeong's Ingenious \"Life Recipe\"\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eShining but not dazzling 'Seo Ryeong Che'\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e This book is the last ray of light that a writer has shed on the world, and on the other hand, it is also a monument to him.\u003cbr\u003e It was during the final stages of his illness that Kim Seo-ryeong, who passed away in October of last year, collected all the writings he had written about food.\u003cbr\u003e As literary critic Yeom Mu-woong said, the editing that began to prevent the “pieces of writing that sparkle like jewels” from being scattered and disappearing unfortunately ended up becoming a kind of posthumous collection for those who miss Kim Seo-ryeong’s humanity and cherish her writing.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eSo, what I would like to ask you to pay attention to in this book, which is composed in an unconventional way by having one of his writings take the lead instead of the usual 'preface', is Kim Seo-ryeong's writing itself.\u003cbr\u003e His writing style, which does not use even a single adjective in vain, has its own unique color, to the point that it is called 'Seoryeongche'.\u003cbr\u003e This is why his previous works, including 『Women's Story』, were so well-received by those interested in writing.\u003cbr\u003e\u003cbr\u003e Regarding his writing, Mr. Yeom Mu-ung said, “Every time I read it, I was amazed by his keen sense, rich vocabulary, and vivid metaphors, and I was thrilled by the truth of life that his writing creates” (p. 7).\u003cbr\u003e He lamented, “Where can we find a writer in our literature who knows the inner customs and history of the Sarangchae of the noble families of Andong, their unique language and emotional world, and who can describe them so tangibly?” \u003cbr\u003ePsychological planner Lee Myeong-su, who volunteered to write a letter of recommendation, also paid tribute to her, saying, “Her writing had a healing power that transcended the label of a contemporary prose writer,” and “There was a deep attraction, and reading it made me feel neat and clear.\u003cbr\u003e “I learned through Kim Seo-ryeong that a sentence is not just a technique, but can be everything in writing,” he confessed.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e It is an essay on food that you cannot afford to miss a single word, that you cannot afford to let go of a single phrase, that you cannot put down once you start reading it, and that is more than that.\u003cbr\u003e It is also a kind of folk tale that revives the forgotten sentiments of one's hometown, a philosophy of life that shines with wisdom, and a model of writing that is bright but not dazzling.\u003cbr\u003e\n\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cul\u003e\u003cli\u003e You can preview some of the book's contents.\u003cbr\u003e \u003cspan\u003ePreview\u003c\/span\u003e\n\n\u003c\/li\u003e\u003c\/ul\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eindex\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e Beautiful person Kim Seo-ryeong\u003cbr\u003e\u003cbr\u003e First, you have to experience loneliness to know, the deep taste of cabbage \u003cbr\u003e* The old woman in the 'Cheolcheolmunjang' suit's 'Bodanji Taryeong'\u003cbr\u003e\u003cbr\u003e As I read the book, the mornings and evenings of the old kitchen come to mind one after another.\u003cbr\u003e * “It’s just a matter of taste.”\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePart 1 Faraway or hazy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Mother's Magic, Bean Flour Noodles\u003cbr\u003e * Soft and gentle, smooth and gentle\u003cbr\u003e I overheard my mom's recipe.\u003cbr\u003e I'd rather have just pumpkin ants on my ancestral rite table.\u003cbr\u003e At that moment, I was grateful for life.\u003cbr\u003e I'm going to give you a soy sauce\u003cbr\u003e For those who are hungry and longing for something, the taste of thistle leaves\u003cbr\u003e Beat the summer heat, wild chive salad\u003cbr\u003e Life can't be worse than 'boiled vegetables'\u003cbr\u003e * Quiet time with a humble heart\u003cbr\u003e If you have a slow mouth, you won't be able to say anything good, so it's a military topic.\u003cbr\u003e The flounder that Baekseok loved so much\u003cbr\u003e * A piece of thin, blue flounder\u003cbr\u003e The meeting of Yukgaejang and taro\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePart 2: Be brave or be proud\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e The refined taste of 'Pollack Bopurum'\u003cbr\u003e * “Savory” “Transplant” \u003cbr\u003eA bland and useless land, 'neither yours nor mine'\u003cbr\u003e * Honey-filled 'yakji' served on the guest table\u003cbr\u003e Advocating for sweetness\u003cbr\u003e The evening of the sorghum-cho-chung Gordon day\u003cbr\u003e * The millet is the millet's share, and I have my share.\u003cbr\u003e The Taste of Spring, Haetjang Taryeong\u003cbr\u003e * Sweet soy sauce on bean sprout rice!\u003cbr\u003e Praising the five virtues of watermelon\u003cbr\u003e * Winter watermelon is not a watermelon\u003cbr\u003e The beautiful color of the fresh 'Jeongpyeon'\u003cbr\u003e Nanjeot, a refreshing sweetness created from pollack and radish\u003cbr\u003e Château Haut-Brion is also a hit! A clove-infused wine\u003cbr\u003e Have a glass of azalea wine\u003cbr\u003e * Flowers blooming in the love room in midwinter, Andong tea table\u003cbr\u003e Gentle but slightly sad Gangmijuk\u003cbr\u003e * Autumn dawn, drinking tea alone\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePart 3: Plain or simple\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Have you heard of 'Yeonbyeon', a wheat flour rice cake filled with red bean paste?\u003cbr\u003e A large and tasty dish that gets more and more appealing the more you eat it\u003cbr\u003e Spring suddenly arrived in a bowl of mugwort soup\u003cbr\u003e * “You will dig mugwort.”\u003cbr\u003e * My \"Five Senses\"\u003cbr\u003e * Thinking of my mother while picking mugwort\u003cbr\u003e Where did that yellow and red millet sikhye go?\u003cbr\u003e * Regrets about the 'Sikhye Renaissance' \u003cbr\u003e* Andong's 'Alyangban' was reluctant to eat Andong Sikhye.\u003cbr\u003e A bland but welcome taste, potatoes\u003cbr\u003e * The Jeju sweet potato that my father could never forget\u003cbr\u003e Why there is a bonny at night\u003cbr\u003e Two stories of fishing techniques\u003cbr\u003e The story of the dried mackerel that was never finished\u003cbr\u003e\u003cbr\u003e Editing Review_One person leaves, one sentence leaves\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eInto the book\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e The opposite of living is rotten.\u003cbr\u003e Only when one's heart is rotten can one be generous to the world.\u003cbr\u003e People who eat cabbage soup seem to have believed without a doubt that living is ultimately about rotting inside, and that after living in this world for a while, your insides will naturally rot, you will develop self-restraint, and you will become dignified.\u003cbr\u003e --- p.17\u003cbr\u003e\u003cbr\u003e If the red pepper powder was humble, the hot pepper was proud.\u003cbr\u003e For a clear soup, you should use the cool and proud red pepper powder of a noble lady, not the mild red pepper powder of a country woman.\u003cbr\u003e --- p.25\u003cbr\u003e \u003cbr\u003eI firmly believe that the closest and most generous place to encounter something good and beautiful that has sunk to the bottom of humanity, clouded by things like selfishness, greed, anger, and fear, something smooth like starch pulled from a rotten potato, something that could perhaps be called benevolence, love, or mercy, is not the mountaintop Zen room or Sungkyunkwan's Myeongnyundang, but the kitchen.\u003cbr\u003e --- p.30\u003cbr\u003e\u003cbr\u003e My mom puts a piece of salted sesame noodles in my mouth.\u003cbr\u003e It's soft.\u003cbr\u003e It's delicious! I don't even open my eyes and chew on that clear, pure, simple, gentle, quiet, dignified, and caring thing.\u003cbr\u003e And then swallow it.\u003cbr\u003e --- p.50\u003cbr\u003e\u003cbr\u003e The sight of a summer rice cooker is when the rice starts to boil and a cloth is laid out and various leaves and fruits are placed on top. \u003cbr\u003eFirst, I put on the pumpkin leaves I picked earlier, then on the zucchini cut into chunks, then on the long eggplant, then on the green peppers coated in flour, then on the chives coated in soybean powder, and then on the perilla leaves and soybean leaves in layers.\u003cbr\u003e As the rice water dries, they also cook accordingly.\u003cbr\u003e The powdered ones were marinated in their own seasoning sauce, and the steamed ones were simply placed on a plate and eaten as wraps.\u003cbr\u003e --- p.58\u003cbr\u003e\u003cbr\u003e 'Old pumpkin' is a common noun.\u003cbr\u003e Is there any other example than pumpkin where the adjective 'old' rather than 'ripe' is used in such a mature and dignified sense?\u003cbr\u003e Old cucumbers were sometimes treated as 'nogak', but they were no match for pumpkins.\u003cbr\u003e Originally, pumpkin was a vegetable, not a grain.\u003cbr\u003e But it is quite embarrassing to call an old pumpkin a vegetable.\u003cbr\u003e Once old, pumpkins could be treated similarly to grains.\u003cbr\u003e It was definitely the power of time that elevated vegetables to the level of grains.\u003cbr\u003e --- p.61\u003cbr\u003e \u003cbr\u003eA bowl of cold soup served in a white bowl on a black tray was a symbol that contained the order of the universe.\u003cbr\u003e As we poured spoonfuls into our mouths, our family groaned, \"Ahhh.\"\u003cbr\u003e Spring, spring is coming.\u003cbr\u003e No matter how cold it is, spring will come soon… … .\u003cbr\u003e --- p.74\u003cbr\u003e\u003cbr\u003e My mother said that the taste of thistle was 'bitter'.\u003cbr\u003e The taste of the young is the taste of all things that have not yet found their own taste.\u003cbr\u003e The young and tender things refine and purify the hard and rough things.\u003cbr\u003e That's why spring comes every year and the thistles sprout every year.\u003cbr\u003e --- p.79\u003cbr\u003e\u003cbr\u003e The next day, the spring sun shone brightly, perfect for drying the boiled vegetables, and the scent of incense wafted in the wind all day long.\u003cbr\u003e In the world, all the flowers bloomed and fell white like a new leaf on the black strands of boiled wild chives.\u003cbr\u003e --- p.81\u003cbr\u003e \u003cbr\u003eWhen the three-year mourning period for my father-in-law, during which he prepared and offered food and drink at the funeral home every morning and evening, ended and I turned eighty, my aunt said to me:\u003cbr\u003e “Hey, life is really absurd.”\u003cbr\u003e --- p.87\u003cbr\u003e\u003cbr\u003e “When people with a mouth gather together, there must be a ‘gunipgeori’ no matter what.\u003cbr\u003e “If your mouth is slow (if you are curious), good words won’t come out!”.\u003cbr\u003e --- p.91\u003cbr\u003e\u003cbr\u003e The texture should be fine enough that the shape is not visible, but it should not be so fine that it cannot be picked up with chopsticks.\u003cbr\u003e It should melt on the tongue, but not turn into powder.\u003cbr\u003e It shouldn't be salty, but it shouldn't be bland either.\u003cbr\u003e It should have a rich aroma, but it shouldn't be greasy.\u003cbr\u003e Those were the precise coordinates where Boppurum should sit, and the person who knew how to hit that spot most delicately was Mom.\u003cbr\u003e --- p.108\u003cbr\u003e\u003cbr\u003e When I heard the sound of love reaching out, I quickly soaked the salty mackerel in water to remove the saltiness from it that had been soaked in a salt jar for a long time. \u003cbr\u003eSince it wasn't fresh, I couldn't grill it, so I steamed it with radish on top.\u003cbr\u003e The mackerel was placed on the table, and the family members took small bites of the radish soaked in mackerel oil.\u003cbr\u003e Where can I compare that ecstatic taste?\u003cbr\u003e --- p.112\u003cbr\u003e\u003cbr\u003e It seemed as if the gentle sunlight shining on the barren land where radish and beans were grown, the sweet yet stingy underground water hidden deep within the ground, the humility that seemed to bring tears to my eyes, the clear patience of a monk, the poverty like the wind blowing over the empty fields, and the upright pride and self-esteem that went with that poverty were all contained in the mild taste of ripe rice.\u003cbr\u003e --- p.121\u003cbr\u003e\u003cbr\u003e Jeongseong, I have so much to say about that.\u003cbr\u003e When I was young, I laughed at the endless sincerity that was all around me.\u003cbr\u003e I even vowed to myself that I would never become someone who would give such vain devotion to others.\u003cbr\u003e Now that I'm older, it's funny how things have become the opposite. \u003cbr\u003eI ended up becoming a person who thought that the greatest value a human can extract from himself is sincerity.\u003cbr\u003e --- p.145\u003cbr\u003e\u003cbr\u003e The sunlight was like a spring breeze.\u003cbr\u003e It was a plum blossom that had just bloomed on an old plum tree.\u003cbr\u003e It was a chapter with such a charm.\u003cbr\u003e As I turned my head from the sunlight, plum blossom petals flew down and landed on the shelf.\u003cbr\u003e As the days grew longer, flowers began to bloom faintly on the pines.\u003cbr\u003e Pine blossoms fell more actively, scattering their powder yellow over the jar.\u003cbr\u003e --- p.151\u003cbr\u003e\u003cbr\u003e In autumn, standing in the sunlight and wind, taking a bite of that crisp green radish—is there anything more pure and 100% joy than that?\u003cbr\u003e In such pure and perfect moments, one reaches eternity.\u003cbr\u003e I believe that only those who savor such moments can grasp the secret meaning of the universe and life.\u003cbr\u003e --- p.177\u003cbr\u003e\u003cbr\u003e If I think about it, I have been fascinated by 'things that sparkle and shine silently' for a long time. \u003cbr\u003eIf it didn't sparkle, or squint, or be silent, my heart wouldn't move at all.\u003cbr\u003e Perhaps sparkling is talent, tearful is sadness, and silent is shyness or tranquility. I can't even explain why I defined the concept of beauty in these terms.\u003cbr\u003e --- p.196\u003cbr\u003e\u003cbr\u003e The 'Utgoei' rice cake is placed on top of the sirutteok for the ancestral rites of Yakjak and Kkaekku, and the 'Miriji' is a smooth white rice cake that is rolled by hand purely for the purpose of enjoying the taste.\u003cbr\u003e I had long forgotten the names of those rice cakes, and there was no way those rice cakes would appear to me, having even forgotten my own name.\u003cbr\u003e Instead of sweets, treaties, and sesame seeds, there were hotcakes, pizza, castella, and donuts everywhere, so there was no reason to miss them.\u003cbr\u003e But it wasn't like that.\u003cbr\u003e I didn't know I missed you because you didn't call my name.\u003cbr\u003e --- p.208\u003cbr\u003e \u003cbr\u003eNeat, simple, transparent, somehow shallow, secretly cold, and slightly stingy—that was the Seoul I encountered.\u003cbr\u003e Seoul Sikhye was just the right drink for that.\u003cbr\u003e --- p.221\u003cbr\u003e\u003cbr\u003e He puts a freshly boiled potato into his mouth.\u003cbr\u003e There is no word in my dictionary to describe this taste.\u003cbr\u003e It's neither sweet nor savory.\u003cbr\u003e It's neither sour nor fragrant.\u003cbr\u003e If there is such a thing as a pleasant taste, it is close to that.\u003cbr\u003e It's comfortable and welcoming, and it seems like it might evoke some kind of memory or original emotion, but if I had to pinpoint something, I'd have to say it's just plain dull.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e --- p.237\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003ePublisher's Review\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e \u003cb\u003eA slightly sad tribute to the taste of home\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e That's what I remember about cabbage soup.\u003cbr\u003e What does 'Baechujeok' taste like, made by coating winter cabbage in flour and baking it, which is sweet, slightly savory, and mildly spicy? \u003cbr\u003eThis is the food that the village girls, middle-aged women, and grandmothers used to eat in batches on winter nights when they were hungry, but it is now an unfamiliar food.\u003cbr\u003e The taste of cabbage kimchi, which is bland and bland but has a 'deep flavor', cannot be properly appreciated by those who have eaten it raw.\u003cbr\u003e Where can I taste the cabbage kimchi that soothes my empty stomach?\u003cbr\u003e How about gaemmi porridge, made by slowly ripening rice grains in the sun, then cooking them again over low heat until soft, and then pouring aged soy sauce over them?\u003cbr\u003e “White porridge with nothing in it, gently, warmly, affectionately, perhaps even with a hint of sadness, applied like ointment to a wound!” (p. 188) Anyone who recalls the old white porridge that their mother used to make for them in a copper pot when they were sick will be happy.\u003cbr\u003e\u003cbr\u003e \u003cb\u003eA letter to the old things that are fading away\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e The glutinous rice wine 'Jeonghyang Geukryeolju', made and consumed in the fifth and sixth months of the lunar calendar, is barely hanging on. \u003cbr\u003e“I’ve tried quite a few famous wines, like the Blue Label and the truffle-flavored Chateau Haut-Brion.\u003cbr\u003e “Ah, but compared to the Jeonghyang Geukryeolju of 300 years ago, a liquor infused with sincerity like pearls, it is just bland and dull.”\u003cbr\u003e Even with such liquors at our disposal, we only list wines and sakes! (p. 183)\u003cbr\u003e There is also a ‘testimony’ about a house stew that is “not salty but has the right amount of seasoning, not sweet but has a tangy flavor, not spicy but has a savory taste, and is mild, bland, earthy, and subtle.”\u003cbr\u003e Jippang, which is made by fermenting soybeans, barley, and rice into powder, pouring malt syrup over it, and then adding red pepper powder and other ingredients such as radish, eggplant, and mushrooms, is a \"rice thief\" and it would be rude and violent to pass it over without mentioning it (page 209), but where can you go to taste this?\u003cbr\u003e\u003cbr\u003e \u003cb\u003eA philosophy of life filled with profound life wisdom\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eEven the inner skin of chestnuts, which were the basic offerings made to ancestors along with jujubes, chestnuts, pears, and persimmons, teaches us a lesson about life.\u003cbr\u003e “If dried persimmons survive the winter and jujubes survive the winter shriveled and dried, then chestnuts’ very existence is threatened when their moisture disappears.\u003cbr\u003e “If you want to go up to the ancestral rites table all winter, you have no choice but to arm yourself with a veil and a night-cloth,” he said. “You have to be able to think from a different perspective in everything.”\u003cbr\u003e “Only then will we be able to see the entire structure of the world?” (p. 253) he preaches the enlightenment.\u003cbr\u003e It also subtly reminds us to “be thankful in all circumstances.”\u003cbr\u003e This is the author's mother's story.\u003cbr\u003e “I loved the sight of the azalea leaves fluttering in the air, and at that moment I was grateful for life. \u003cbr\u003e“How grateful I am to have been born as a human being, when the heavens and the earth are so beautiful.” (p. 71) This was when the mother was on her way to her ancestral home, “facing the fate of having to take care of her maternal grandmother, maternal grandfather, her widowed mother-in-law, her two young brothers-in-law, their food and clothing, and the thirteen ancestral rites held there a year, all by herself.” \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e GOODS SPECIFICS \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eDate of issue:\u003c\/strong\u003e January 29, 2019\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003ePage count, weight, size:\u003c\/strong\u003e 268 pages | 478g | 152*214*20mm\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN13:\u003c\/strong\u003e 9791156121299\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN10:\u003c\/strong\u003e 1156121299 \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/center\u003e\n\n\n\u003c\/center\u003e","brand":"LIBRAIRIE COREENNE","offers":[{"title":"Default Title","offer_id":43893485535274,"sku":"135465","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/2750\/5962\/files\/12e8ec9a248a4c528b083ab135ce25dc.jpg?v=1765403595","url":"https:\/\/librairie.coreenne.fr\/en\/products\/135465","provider":"LIBRAIRIE COREENNE","version":"1.0","type":"link"}