#South Korea #Seoul #Korean Temple Food #Culinary Diplomacy #Sustainable Culture

Korean Temple Food: A Sustainable Culinary Tradition

Korean Temple Food, which has its roots in over 1,700 years of Korean Buddhist wisdom, has recently captured worldwide attention following its recognition as a National Intangible Cultural Heritage. This recognition signifies not only the culinary value of the food but also its profound philosophy that emphasizes respect for all living beings, moderation, and gratitude.

Philosophy and Preparation

Unlike typical vegetarian cuisines, temple food represents a holistic approach to nutrition and cooking. It focuses on plant-based ingredients, highlighting the natural flavors of seasonal produce while promoting harmony between humans and nature. This philosophy resonates with today's increasing emphasis on sustainability and mindful living practices. The preparation of these meals is often characterized by meticulous methods that seek to minimize waste and maximize flavor.

Global Festivals and Events

In a bid to further promote the principles of temple food internationally, the Cultural Corps of Korean Buddhism organized various events over the past year, showcasing this unique culinary culture to the global audience. The 4th Korean Temple Food Festival took place in June at the aT Center in Seoul, proving to be the largest of its kind in the last decade. The festival featured eleven participating temples, and drew over 20,000 attendees, of which nearly half were young adults in their twenties and thirties. This demographic shift indicates a rising interest in sustainable and plant-based food practices among younger generations.

Additionally, the Temple Food International Academic Symposium in August attracted experts from countries including the United States, the UK, Italy, and China, who discussed the possibilities of temple food as a sustainable culinary model. Noteworthy speeches, like that from Brendan R. Walsh, the Dean of The Culinary Institute of America, emphasized the relevance of Ogwan-ge, a Buddhist practice of contemplation before meals, underlining its importance in shaping future culinary experiences.

Cultural Diplomacy Initiatives

Cultural diplomacy efforts extended between late October and early November, reaching gourmet circles in Paris and London. In Paris, the Korean-style salad Deodeok Beomuri, expertly crafted by artisan Venerable Yeogeo, received high praise at a diplomatic dinner hosted by the Korean embassy, marking an important milestone in bilateral relations between Korea and France.

Moreover, Korean Temple Food Week in London, co-hosted by the Korean Cultural Centre UK and Le Cordon Bleu London, was a significant event. Here, renowned chef Venerable Jeong Kwan gained attention for sharing the meditative and restrained qualities of temple food through a pop-up restaurant experience. Emil Minev, Dean of Le Cordon Bleu London, expressed strong support for future UNESCO listing efforts for temple food, aligning culinary practices with environmental consciousness.

Future Aspirations

As Korean Temple Food strides toward becoming recognized as an UNESCO Intangible Cultural Heritage, the Cultural Corps expresses hopeful ambitions. They envision temple food as a model advocating sustainable living and spiritual health, bridging Korea and the world through cultural exchanges centered around plant-based food.

Visitors to Korea can explore this rich culinary culture firsthand at the Korean Temple Food Center in Insadong, Seoul, where they offer day-long workshops aimed at international participants. At Balwoo Gongyang, the world’s first Michelin-starred temple food restaurant, guests can indulge in courses crafted from seasonal ingredients, immersing themselves in the philosophy of temple cuisine.

The tranquil wisdom and healing spirit embodied in a single bowl of temple food are now beginning to spread their wings across the globe, inviting everyone to join in a journey toward sustainability and reflection through gastronomy.