©2017 BY MEYORAART

Orchestra

March 1, 2017

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.

 

 Process-detail-delicacy.  

 

From composition to flavor profile, Jeong Kwan's temple food seems to transcend time and space, body and mind. 

 

Inspire&Be humbled. 

 

 

 

 

 

 

 

 

 

Gordinier, Jeff. “Jeong Kwan, the Philosopher Chef.” The New York Times, October 16, 2015.

     https://www.nytimes.com/2015/10/16/t-magazine/jeong-kwan-the-philosopher-chef.html.

 

 

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