Time and grace.
An article By Jeff Gordinier from The New York Times: Jeong Kwan, the Philosopher Chef
OCT. 16, 2015
Left: landscape surrounding the temple; steamed vegetable and tofu dumplings.
Credit: Jackie Nickerson
"Before long she realized that she was destined to spread the dharma by 'communicating with sentient beings through the medium of food' " (Gordinier).
The mindfulness and beauty of temple cuisine is an art form-it's a meditation.
From composition to flavor profile, Jeong Kwan's temple food seems to transcend time and space, body and mind.
Gordinier, Jeff. “Jeong Kwan, the Philosopher Chef.” The New York Times, October 16, 2015.