[This Week's Books] 'The Hidden Wounds of Class' and Others

Hidden Wounds of Class

A book by two authors who, in 1972, criticized the excessive meritocracy trend in the United States and argued for abolishing the standard that defines human dignity based on ability has been republished. The authors warn that what was the 'worst disease' at the time of the first publication has reached a serious level today. While meritocracy 50 years ago was a matter of 'social status,' it has now transformed into a matter of 'survival.' The book offers insight into the labor class issue by encompassing both the idealistic view that the working class will revolt once they realize they are being exploited and the realistic view that economic prosperity has already co-opted the working class. (Richard Sennett et al. | Munye Publishing)

Weapons of a Brand That’s All New

The author, who started their career at CJ ENM, Walt Disney, and GFFG (Noted), introduces how to create a unique brand. Having worked with over 150 brands, the author shares the value of 'story over function' and 'brand over product.' They emphasize focusing on story-centered input rather than output such as visitors, sales, or traffic. By continuously exposing the 'content of the process' where the brand begins, they advise that it is possible to succeed in funding by 3278% without spending a single cent on advertising. (Written by Yoon Jin-ho | Galmaenamu)

How to Love This Life

There are people who hurriedly consume caffeine with takeout coffee in the morning and those who pour hot water over coarsely ground beans, wait leisurely, deeply absorb the aroma, and savor the taste. The former values the 'what,' while the latter values the 'how.' The author emphasizes that the meaning contained in 'how' produces different results even when doing the same thing. Daily life is repetition, and small actions become rituals that sustain life. The book introduces how to live a 'vibrant day' rather than a 'day of endurance.' (Written by Michael Norton | Bookie)

Sweet Life

The 20th-anniversary screenplay collection of the film "Sweet Life," which gave rise to the catchphrase "You insulted me," has been published. As a work that announced the birth of Korean-style noir, its original mise-en-sc?ne reflecting the characters' psychology, dense dialogues, and naturally humorous wit still leave a deep impression even after 20 years. It includes the uncut final script, director Kim Ji-woon’s production notes, a 20th-anniversary interview, and still cuts. The context of the scene where Sun-woo (Lee Byung-hun), suddenly cast out overnight, visits President Kang (Lee Young-chul) can be examined in detail through the screenplay collection. (Written by Kim Ji-woon | Maumsanchaek)

North-South Spy War

Daily newspaper reporters conducted in-depth investigations into the lives of Kim Dong-sik, a South Korean spy known as a human weapon, and Jeong Gu-wang, a black spy who was kidnapped to North Korea and escaped. Kim Dong-sik was a human weapon who underwent harsh training for 10 years at the Kim Jong-il Political and Military University. He infiltrated Seoul in the 1990s and was active, earning the title of 'Republic Hero.' However, he was arrested while recruiting activists and settled in South Korea. Jeong Gu-wang, a North Korean operations officer, was kidnapped and held captive in Pyongyang for 220 days while operating in Dandong, China, in 1998. The book tells the tumultuous lives of spies. (Written by Ko Dae-hoon et al. | Joongang Books)

Jeonggwan Monk’s Food

This is the story of food by Jeonggwan Monk, the master of temple cuisine and head monk of Cheonjinam at Baekyangsa Temple in Jangseong, Jeollanam-do. The author has researched temple food since becoming a monk at 17. He gained worldwide recognition through the documentary "Chef's Table," and The New York Times praised his food, calling him a 'philosopher chef.' The book introduces 58 seasonal recipes, from shiitake mushroom jocheong (rice syrup) stew to summer tomato pickles and autumn burdock grilled with gochujang seasoning. The author presents food as a means to harmonize body and mind and advises, "Do not just roughly get by even one meal." (Written by Jeonggwan Monk et al. | Willbook)