As its name suggests, temple food is food in the temple, consumed by the residential monks. Those that describe it as a food culture are not remiss in their words, as their method of eating directs both their way of life and attitude. When considering the numerous food trends abound in the world today, many are focused on “quick” meals. Conversely, temple food encourages practitioners to reflect on the meaning of eating. It preaches awareness and gratitude for food—both the process of cooking it and eating it. Considered a spiritual journey, temple food holds a philosophy of brotherhood and synergy between practitioners, sharing both the food they made together and the joy they have for it. Another aspect of temple food is the concept of Rightful limit, summarized in the aphorism of not too little, and not too much. Rather than leaving food to be wasted or remaining hungry, practitioners appreciate and eat all that they make.
One of the main features of temple food is that it is natural. Lacking in artificial additives, temple food’s use of seasonal ingredients comforts both the body and mind. Having originated from Buddhism, temple food holds the spirit of it. Consequently, temple food is often associated with vegetarianism and healthiness, a characteristic that originates from Buddha’s mandate that forbids harm to all living beings. Nutrients are obtained from the diverse array of vegetables they consume, though it should be noted that there are five forbidden spices that are thought to interfere with their practice.
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