Additional information
by Fabrice Midal (Author)
It's time to stop giving a sh*t!
Be calm... Stop stressing... Embrace the universe... Try yoga... Be fulfilled... and that's an order! We're overwhelmed with these sorts of commands, and we often torture ourselves to "try harder," yet somehow we never feel we've done quite enough. It's about time we stop pushing ourselves to do what we think we're supposed to do, and instead simply allow ourselves to be angry, be tired, be silly, be passionate--to stop giving a shit, and just be. An international bestseller (now in English for the first time), The French Art of Not Giving a Sh*t by Fabrice Midal explains why the key to true mindfulness is freeing ourselves from social and often self-imposed stresses -- and highlights how we can embrace life more fully by giving ourselves a break. He gives readers permission to: Stop obeying -- you are intelligentStop being calm -- be at peace
Stop wanting to be perfect -- accept life's storms
Stop rationalizing -- let things be
Stop comparing -- be you
Stop being ashamed -- be vulnerable
Stop tormenting yourself -- become your own best friend
Stop wanting to love -- be benevolent One of the world's leading teachers of meditation and mindfulness, Midal offers us a new solution to the perennial problem of our too-much, too-fast modern life. It's OK, he urges us, to say no. It's fine to quit the things that don't fulfill you. It's necessary, in fact, to give ourselves a break and say, simply, c'est la vie. In The French Art of Not Giving a Sh*t, Midal gives each of us permission to stop doing the things that don't make us happy ... so we have room in our lives for the things that do.
Author Biography
Fabrice Midal has a Ph.D. in philosophy from the University of Paris. The founder of The Western School of Meditation and author of several bestsellers, he is one of the world's leading teachers of meditation, and he travels around the globe giving conferences on the topic.
Number of Pages: 176
Dimensions: 0.7 x 8.3 x 5.5 IN
Publication Date: December 19, 2017
