Britons may like to complain a lot, but they rarely do so right now, explains BBC writer Ruth Margolis. They would rather grumble (发牢骚) afterward. This is because Britons hate to put someone out and cause any embarrassment. Margolis writes, “For instance, I'm much more comfortable just leaving that piece of raw chicken on my plate instead of complaining to restaurant staff. But beware: if this kind of thing happens when you're dining with an American, they will most likely speak up on your behalf and not understand why you find this ashamed.”

    In a BBC blog post comparing cultural differences between the UK and the US, Margolis mentions a few other things that Americans like to do that are offensive to Britons.

● Not making introductions

    Margolis says most Britons dislike this approach because “talking to strangers without being introduced gives them a stomachache”. Americans rarely introduce a new friend to their friends at parties. Strangers are supposed to introduce themselves.

● “Quite” good

    Using “quite” to mean “very” happens a lot in the US. But if you are invited to a dinner party in Britain, don't describe the meal as “quite good” if you want to express high praise. To Britons' ears, “quite” detracts from the “good”: the meal was OK but could have been better.

● Money Talk

    Americans can talk about money subjects for hours without feeling uncomfortable. For Britons, says Margolis, “Talking about how much we make is unthinkable — even 1ess so than discussing our feelings.”

● Over-politeness

    “It's not that I want shop assistants to be actively rude. But neither do I want to expend energy responding to someone who's been paid to ask: ‘How are you today?'” says Margolis. In the US, it is not unusual to be greeted by a perfect stranger as “honey” or “sweetie”. But Margolis says Britons find put-on friendliness, especially in stores, deeply irritating.

    Speaking in public meetings is necessary for many students and employees. As well, it is a difficult task for them, especially for non-native speakers. A great many researchers have made efforts to help foreign language learners to improve the approaches.

    Charles LeBeau is a public speaking professor and consultant. Currently, he teaches at two universities and at the Toshiba International Training Center. He has also written books on the subject. English language learners around the world use his book Speaking of Speech.

    In Speaking of Speech Mr. LeBeau says a simple approach helps the learners. So, the professor divides public speaking into three parts: the physical message, the visual message, and the story message. He says, “The central thing to remember about public speaking or presentation is that it's a very complex communicative activity. For non-native speakers it's a really scary activity. So to make that more simplistic and easy for them, the approach that I've taken is to simplify and break it down. First if we look at presentation, what's going on? There are basically three messages that the presenter is giving the audience at the same time. There's what I call the physical message, namely body language. It's the way that my body, as a speaker, is talking to the audience. Then there's also the visual message. The visual messages are the slides that we now make and show the audience. The third message is the story message, which is the content of our presentation. The story message is the verbal message, what we say to the audience. The story message also includes how we organize our ideas to present to the audience.”

    He says the simple approach to breaking down the parts of public speaking has proved itself. He says learners improve quickly and do a good presentation after a few days of study.

    When I told my father that I was moving to Des Moines, Iowa, he told me about the only time he had been there. It was in the 1930s, when he was an editor of the literary magazine of Southern Methodist University（SMU）in Dallas, Texas. He also worked as a professor at SMU, and there was a girl student in his class who suffered from a serious back disease. She couldn't afford the operation because her family was poor.

    Her mother ran a boardinghouse in Galveston, a seaside town near Houston, Texas. She was cleaning out the attic（阁楼）one day when she came across an old dusty manuscript（手稿）. On its top page were the words, “By O. Henry”. It was a nice story, and she sent it to her daughter at SMU, who showed it to my father. My father had never read the story before, but it sounded like O. Henry, and he knew that O. Henry had once lived in Houston. So it was possible that the famous author had gone to the beach and stayed in the Galveston boardinghouse, and had written the story there and left the manuscript behind by accident. My father visited an O. Henry expert at Columbia University in New York, whoauthenticatedthe story as O. Henry's.

My father then set out to sell it. Eventfully, he found himself in Des Moines, meeting with Gardner Cowles, a top editor at the Des Moines Register. Cowles loves the story and bought it on the spot. My father took the money to the girl. It was just enough for her to have the operation she so desperately needed.

My father never told me what the O. Henry story was about. But I doubt that it could have been better than his own story.

    Recently, a 1935 letter in which Ernest Hemingway detailed his catch of a 500lb blue marlin(青枪鱼), an adventure that is believed to have partly inspired his novel The Old Man and the Sea, has been sold for﹩28, 000 (£22, 000).

    The handwritten letter was sent by Hemingway on 8 May to the fishing editor of the Miami Herald, laying out in great detail how the author and his friend Henry Strater battled to keep sharks away from the marlin after catching it off the Bahamian island of Bimini.

    Nate D Sanders, the auction(拍卖) company which sold the letter, said it documented for the first time in Hemingway's own words not only the size of the marlin, but also the attack by sharks, reflecting the plot of the novel.

    The company added that Hemingway's account of the marlin catch differed from other anecdotes of it, one of which described Hemingway using a machine gun on the sharks, which is said to have attracted more sharks rather than frightened them away.

    The Old Man and the Sea was also inspired by an anecdote told by Hemingway's Cuban friend Carlos Gutierrez. In 1936, Hemingway wrote in a magazine that Carlos had told him about an old fisherman who caught a great marlin alone.

    Three years later, Hemingway told his editor Max Perkins that he was planning a short story about the old commercial fisherman who fought the swordfish all alone in his sailing boat. Instead, he ended up writing For Whom the Bell Tolls, not returning to the story about the old fisherman until January 1951. It won him the Pulitzer in 1953, and was specifically cited when he was awarded the Nobel Prize in 1954.

    Sila Sutharat, a roasted chicken street vendor from Phetchaburi, Thailand, has come up with a unique way of cooking chicken. He uses 1, 000 mobile mirrors that concentrate sunlight into a strong beam(光束).

    Like most other street vendors, Sila used to cook his chicken over a charcoal(木炭)fire. But that all changed in 1997, when an ordinary observation gave him a great idea. One day, he was hit by the sunlight reflected off the window of a passing bus, and he felt its heat. "I could possibly change it into energy," Sila told himself. Then he started working on how to make use of the sunlight to cook his chicken.

    "They said that I'd gone mad, and that cooking chicken like this was impossible," Sila told reporters about how people reacted to his idea. But he didn't let their jokes get to him, and in the end he was the one who had the last laugh. He invented a panel featuring 1, 000 small mirrors that could be moved. It worked exactly as he predicted, allowing him to cook a 1.5 kg chicken in just 10 to 15 minutes. "After a long time passed by, they'd say: "Actually, you could do it," " Sila Sutharat recalls. Sila says that his invention can make the temperature go up to 312'C. This is why he always wears a special mask instead of a cook's hat when operating it.

    Sila's solar roaster is an unusual sight. It has attracted quite a few curious people who are eager to taste Sila's sun-cooked chicken. He's been using this cooking method for two decades now. And he says it's much better than traditional roasting methods. It is free, cooks all parts of the chicken, and best of all, it's 100% clean. Phetchaburi Rajabhat University thought Sila's idea was very good and useful, so they awarded him an honorary science degree.