The Mindfulness Foodways

Jeong Kwan
Source: 13th Gwangju Biennale

 "Do not try to use what you learn from Buddhism to be a Buddhist; use it to be a better whatever-you-already are." - Dalai Lama

Those words are my guide as I explore a new path of cooking. This path will lead me to incorporate Buddhist principles into my cooking, so that I can become more mindful of the ingredients, the cooking processes, and, ultimately, the final dishes. 

My destination is not to become a Buddhist or even necessarily eat like a Buddhist. In other words, I am not going to become a vegetarian, let alone a vegan. I will incorporate Buddhist principles to evolve my cooking experience. I want to bring a mindfulness to the ingredients, the processes and the final dishes. The end result, if I am successful, will be a diet that will gradually incorporate more vegetables and less meat. A diet that will be better for the environment and, of course, myself.

My new path begins with a book about Buddhist temple food. The book was written by Wookwan, a Buddhist nun who is the head of the Mahayeon Temple Food Cultural Center. Wookwan provides an excellent description of the relationship between Buddhism, cooking and diet. 

Sean Sherman
Source: New York Times

The book is only the starting point. I also plan to build on what I have already been doing with my blog to help me along this path. I am going to use what I have learned about various cuisines and cultures to build a more mindful diet. For example, I can draw upon what I have learned about rice dishes from sub-Saharan Africa (from Senegal to Nigeria) or curry dishes from across Asia (from China to Sri Lanka and from Pakistan to Vietnam). I can also take what I am learning about indigenous cuisine, whether it comes from the first nations across the United States and Canada, or if it comes from across the Pacific Ocean. I will not simply draw from recipes but also the philosophies and principles that guide cooks as they handle the ingredients, prepare the dishes and serve them to family and guests.

In the end, the goal is to become more mindful about what I cook and what I eat. The process is going to be gradual (so don't be surprised if there is a beef or pork post every now and then). The reason is simple: dramatic changes rarely last, gradual ones can be built upon over time. I will chronicle my journey on this blog, starting with this blog project, The Mindfulness Foodways.  

If you would like to join my on my journey, the posts can be found below: 

1. A Mindful Journey for the New Year and Beyond: This post outlines the Buddhist principles that will serve as guides on my journey. I will not always be able or willing to apply them, but they will be there to help to shepherd my cooking and my diet evolve into the future. 

2. White Rice with Assorted Mushrooms: This is the first recipe that I have made from my Korean Temple Food cookbook, and, it got me to thinking about how I approach my cooking, especially at the end of the cook.

3. Stir-Fried Walnuts with Dried Prickly-Ash Pepper Leaves: A look at how a simple recipe can help me find a moment to meditate while cooking. 

4. Tsampa: The beginning of my exploration of a foodstuff that not only provides sustenance to the Tibetan people, but also their identity. It also offers some insight in where I can find my moments of mindfulness.  

5. Morning Tsampa: A further look at the roasted barley flour known as Tsampa, with a focus on its use and versatility in the preparation of Tibetan food. 

6. Goi Ga: A discussion of how certain cuisines strive for balance, whether through tastes or cooking processes, and how when that balance is achieved, such as with this Vietnamese Chicken Salad, one is able to enjoy a wonderful meal.

More posts are in the works, so please check back soon.

PEACE.