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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.