What’s your why? That is the single most important question you should answer for yourself. Your why may stay the same or change over time, so it’s crucial to constantly reassess and always have this ultimate personal truth in mind. It’s not faux spirituality or an abstract new age concept. It’s logical and quite simple: how can you be the captain of your own life’s ship if you don’t know where you’re heading?
Dépaysement (nm)—an untranslatable French word that “can mean anything from disorientation to culture shock. The word is formed from the word pays or ‘country’ and would literally mean something like ‘to be uncountried’. Dépaysement is the feeling one gets of not being in one’s own country, of being a foreigner.”
While the concept of brunch can apparently “be partly traced back to the upper-class British tradition of hunting luncheons,” it’s the Americans who popularised Sunday brunch, complete with boozy drinks. I’m neither British nor American, but I’ve always enjoyed the idea of having a laid-back morning somewhere between “very early” and “oh no the day is half over” while enjoying a spread of eggs, pancakes, coffee, and juice while musing over life with good friends.
It’s a natural response when encountering the new or unknown, be it a person, place or thing—human beings size up whatever is before them, instinctively deciding whether it’s a friend or foe, a threat or an opportunity.
I am a so-called ‘third-culture’ kid. I am one type of Asian with mixed ancestry, raised in another Asian country with a completely different culture, studied in Chinese, British, American, and Canadian schools, speak four languages and later worked and lived in Russia and Europe.
Do you see yourself as a victim? Or do you see opportunity even in hard times? Do you go through life blaming the world for your situation? Before I get into that, allow me to talk cinema for a bit.
When wine is served in beautiful crystal glasses by Swiss-trained waiters in three-Michelin-star restaurants, it’s difficult to let the imagination travel back to this fermented beverage’s humble beginnings. Long before it became a bubbly that can push a cork out with a hearty pop, and long before it acquired the grace to flow smoothly out of an expensive bottle, it hung loosely and peacefully on a grapevine, constantly handled by rough suntanned hands in a family vineyard halfway across the world.