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Growing from Depression by Neel Burton
English | March 5, 2018 | ISBN: 0992912768 | 194 pages | EPUB | 1.72 Mb
If you desire healing, let yourself fall ill.-Rumi
Things are not all they seem. This is a book about how depression can have benefits as well as costs, and how to reap those benefits while making yourself feel better-better, in fact, than ever before.
New chapters include:Returning to the worldThe philosophy of happinessThe magic of music, andThe 7 types of love.Now also contains a recipe for chicken soup.
A comprehensive, sympathetic, and thought-provoking guide for those who want to explore their depression in more depth.-The British Journal of Psychiatry
This book brings understanding and encourages independent solutions. It is remarkable in its shortness and practicality.-The British Medical Association Book Awards
★★★★★I have read most of Dr. Neel Burton's books and have enjoyed them immensely ... All in all, I found this to be a very insightful and engaging book on depression.-Jamie Bee, Amazon.com Top 50 Reviewer
Burton guides the reader to unlearn, rediscover, and return to wholeness. It is a journey out of Plato's cave...-The International Review of Books
Burton is never short of an interesting and sharp judgment.-Prof Peter Toohey, Psychology Today
I've read many Neel Burton books. He's a wonderful writer and able to immerse you lightly in pretty heavy stuff.-Adrian Bailey, Vine Voice
Burton's writing blends deep knowledge of his subject with lively anecdote and a genuine concern for how we might draw on the insights of psychology and philosophy to live a better life. Highly recommended!-Gareth Southwell, philosopher and writer
About the author
Dr Neel Burton is a psychiatrist, philosopher, and wine-lover who lives and teaches in Oxford, England. He is a Fellow of Green-Templeton College in the University of Oxford, and the recipient of the Society of Authors' Richard Asher Prize, the British Medical Association's Young Authors' Award, the Medical Journalists' Association Open Book Award, and a Best in the World Gourmand Award. His work has featured in the likes of Aeon, The Spectator, and The Times, and been translated into several languages.
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