Describe the Evolution of American Culinary Arts What Are the Five Mother Sauces

E Asian cuisine informed by Buddhism

Buddhist vegetarian cuisine
A vegetarian eatery in Taipei, Taiwan serving Buddhist cuisine in buffet way
Chinese name
Traditional Chinese	齋菜
Simplified Chinese	斋菜
Transcriptions Standard Standard mandarin Hanyu Pinyin zhāi cài Wu Romanization [tsa tsɛ] Yue: Cantonese Jyutping zaai1coi3 Southern Min Hokkien POJ che-chhài
Vietnamese name
Vietnamese alphabet	đồ chay
Korean name
Hangul	사찰음식
Hanja	寺刹飮食
Transcriptions Revised Romanization sachal eumsik McCune–Reischauer sach'al ŭmsik
Japanese name
Kanji	精進料理
Kana	しょうじんりょうり
Transcriptions Revised Hepburn shōjin ryōri Kunrei-shiki syouzin ryouri
Central khmer proper noun
Khmer	ម្ហូបព្រះពុទ្ធសាសនា

Buddhist cuisine is an Asian cuisine that is followed past monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism, also equally Eastward Asian religions like Taoism. While monks and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.

The origin of "Buddhist nutrient" equally a singled-out sub-style of cuisine is tied to monasteries, where 1 member of the customs would have the duty of being the head cook and supplying meals that paid respect to the strictures of Buddhist precepts. Temples that were open to visitors from the general public might also serve meals to them and a few temples effectively run functioning restaurants on the premises. In Japan, this exercise is generally known every bit shōjin ryōri ( 精進料理 , devotion cuisine), and served at many temples, especially in Kyoto. A more recent version, more Chinese in manner, is prepared by the Ōbaku school of zen, and known as fucha ryōri ( 普茶料理 ); this is served at the head temple of Manpuku-ji, likewise every bit various subtemples. In modern times, commercial restaurants have also latched on to the way, catering both to practicing and not-practicing lay people.

Philosophies governing food [edit]

Vegetarianism [edit]

Most of the dishes considered to be uniquely Buddhist are vegetarian, but not all Buddhist traditions require vegetarianism of lay followers or clergy.^[1] Vegetarian eating is primarily associated with the East and Southeast Asian tradition in China, Vietnam, Japan, and Korea where information technology is commonly practiced by clergy and may be observed by laity on holidays or as a devotional practice.^[2]

In the Mahayana tradition, several sutras of the Mahayana catechism contain explicit prohibitions against consuming meat, including sections of the Lankavatara Sutra and Surangama Sutra. The monastic customs in Chinese Buddhism, Vietnamese Buddhism and nigh of Korean Buddhism strictly adhere to vegetarianism.^[2]

Theravada monks and nuns traditionally feed themselves by gathering alms, and generally must eat whatever foods are given to them, including meat.^[3] The exception to this alms rule is when monks and nuns have seen, heard or known that animal(s) take been specifically killed to feed the alms-seeker, in which case consumption of such meat would be karmically negative, as well as meat from certain animals, such equally dogs and snakes, that were regarded as impure in ancient India.^{[3] [4]} The same brake is also followed by some lay Buddhists and is known as the consumption of "triply clean meat" (三净肉). The Pali Sutras also describe the Buddha every bit refusing a suggestion by his pupil Devadatta to mandate vegetarianism in the monastic precepts.

Tibetan Buddhism has long accustomed that the practical difficulties in obtaining vegetables and grains within most of Tibet brand it incommunicable to insist upon vegetarianism; however, many leading Tibetan Buddhist teachers hold upon the great worth of practicing vegetarianism whenever and wherever possible,^[5] such as Chatral Rinpoche, a lifelong advocate of vegetarianism who famously released large amounts of fish defenseless for food back into the ocean one time a yr, and who wrote near the practice of saving lives.^[6]

Both Mahayana and Theravada Buddhists consider that one may practice vegetarianism as part of cultivating Bodhisattvas's paramita.^{[3] [2]}

Other restrictions [edit]

An example of shōjin-ryōri taken in Kyoto, Nippon, at the zen temple of Ryōan-ji.

In add-on to the ban on garlic, practically all Mahayana monastics in China, Korea, Vietnam and Japan specifically avoid eating strong-smelling plants, traditionally asafoetida, shallot, mount leek and Allium chinense, which together with garlic are referred to every bit wǔ hūn (五葷, or '5 Acid and Strong-smelling Vegetables') or wǔ xīn (五辛 or '5 Spices') every bit they tend to excite senses. This is based on teachings found in the Brahamajala Sutra, the Surangama Sutra and the Lankavatara Sutra (affiliate eight). In modern times this rule is frequently interpreted to include other vegetables of the onion genus, as well as coriander. The origin of this additional brake is from the Indic region and tin can still be establish amidst some believers of Hinduism and Jainism. Some Taoists as well accept this additional brake only the listing of restricted plants differs from the Buddhist list.^[seven]

The food that a strict Buddhist takes, if not a vegetarian, is also specific. For many Chinese Buddhists, beefiness and the consumption of big animals and exotic species is avoided. So in that location would be the same "triply clean meat" rule. One restriction on food that is non known to many is the abstinence from eating animal offal (organ meat). This is known as xiàshui (下水), not to exist confused with the term for sewage.^{[ citation needed ]}

Alcohol and other drugs are also avoided by many Buddhists because of their effects on the heed and "mindfulness". Information technology is part of the Five Precepts which dictate that 1 is not to eat "addictive materials". The definition of "addictive" depends on each private but most Buddhists consider alcohol, tobacco and drugs other than medicine to exist addictive.^{[ citation needed ]} Although caffeine is now too known to be addictive, caffeinated drinks and particularly tea are not included nether this restriction; tea in item is considered to be healthful and beneficial and its mild stimulant upshot desirable. There are many legends nearly tea. Among meditators it is considered to keep the person alert and awake without overexcitement.

Uncomplicated and natural [edit]

In theory and practice, many regional styles of cooking may be adjusted to be "Buddhist" as long as the melt, with the to a higher place restrictions in mind, prepares the food, generally in simple preparations, with expert attention to its quality, wholesomeness and season. Often working on a tight upkeep, the monastery cook would accept to make the nearly of whatsoever ingredients were available.

In Tenzo kyokun ("Instructions for the Zen Cook"), Soto Zen founder Eihei Dogen wrote the post-obit about the Zen attitude toward food:

In preparing food, it is essential to be sincere and to respect each ingredient regardless of how coarse or fine it is. (...) A rich buttery soup is non better every bit such than a broth of wild herbs. In handling and preparing wild herbs, do so as y'all would the ingredients for a rich feast, wholeheartedly, sincerely, clearly. When you serve the monastic assembly, they and you should gustation only the flavor of the Ocean of Reality, the Ocean of unobscured Awake Awareness, not whether or not the soup is flossy or made but of wild herbs. In nourishing the seeds of living in the Mode, rich food and wild grass are non separate."^[8]"

Ingredients [edit]

Vegetarian dishes at a Buddhist restaurant in Ho Chi Minh city

Post-obit its dominant status in most parts of Eastward Asia where Buddhism is nigh practiced, rice features heavily as a staple in the Buddhist repast, especially in the form of rice porridge or congee as the usual morning meal. Noodles and other grains may often be served as well. Vegetables of all sorts are generally either stir-fried or cooked in vegetarian broth with seasonings and may be eaten with various sauces. Traditionally eggs and dairy are not permitted. Seasonings volition be informed by any is mutual in the local region; for instance, soy sauce and vegan dashi effigy strongly in Japanese monastery nutrient while curry and Tương (as a vegetarian replacement for fish sauce) may be prominent in Southeast Asia. Sweets and desserts are not often consumed, but are permitted in moderation and may be served at special occasions such as in the context of a tea ceremony in the Zen tradition.

Buddhist vegetarian chefs have get extremely creative in imitating meat using prepared wheat gluten, also known equally seitan, kao fu (烤麸) or wheat meat, soy (such as tofu or tempeh), agar, konnyaku and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very versatile materials, considering they can be manufactured into various shapes and textures, and they absorb flavorings (including, only not limited to, meat-similar flavorings), while having very niggling flavor of their ain. With the proper seasonings, they can mimic various kinds of meat quite closely.

Some of these Buddhist vegetarian chefs are in the many monasteries and temples which serve allium-free and mock-meat (also known as 'meat analogues') dishes to the monks and visitors (including non-Buddhists who often stay for a few hours or days, to Buddhists who are non monks, only staying overnight for anywhere up to weeks or months). Many Buddhist restaurants as well serve vegetarian, vegan, non-alcoholic or allium-free dishes.

Some Buddhists swallow vegetarian on the 1st and 15th of the lunar calendar (lenten days), on Chinese New year's day eve, and on saint and ancestral holy days. To cater to this type of customer, also as full-fourth dimension vegetarians, the menu of a Buddhist vegetarian eating house usually shows no divergence from a typical Chinese or E Asian restaurant, except that in recipes originally made to contain meat, a soy chicken substitute might exist served instead.

Variations past sect or region [edit]

According to cookbooks published in English, formal monastery meals in the Zen tradition more often than not follow a pattern of "three bowls" in descending size. The starting time and largest basin is a grain-based dish such as rice, noodles or congee; the second contains the poly peptide dish which is ofttimes some class of stew or soup; the third and smallest basin is a vegetable dish or a salad.^[nine]

See too [edit]

• Buddha's delight
• Buddhist ideals
• Buddhist vegetarianism
• Cultural elements of Buddhism
• Index of Buddhism-related articles
• Listing of diets
• Secular Buddhism
• Vegetarian cuisine
• Vegetarianism and religion
• Korean temple cuisine
• Kaiseki

References [edit]

1. ^ Bashram, A.L. (1982). "Journal of International Association of Buddhist Studies – Asoka and Buddhism - A Reexamination: Presidential Address Given on the Occasion of the Fourth Briefing of the IABS Madison, Wisconsin, August, 1980". Heidelberger OJS-Journals (Universitäts-Bibliothek Heidelberg). pp. 131–132, 141. Retrieved 2018-04-01 .
2. ^ ^{a b c} "Buddhism and Vegetarianism". Urban Dharma. Retrieved June 9, 2012.
3. ^ ^{a b c} "Buddhism and Vegetarianism". About.com. Retrieved June 9, 2012.
4. ^ "What the Buddha Said About Eating Meat". Urban Dharma. Retrieved June 9, 2012.
5. ^ "Vegetarianism in Tibetan Buddhism". The Official Website of Khenpo Sodargye Rinpoche . Retrieved 2021-06-06 .
6. ^ "Kyabje Chatral Sangye Dorje Rinpoche". Shabkar.org, a non-sectarian website dedicated to vegetarianism as a way of life for Buddhists of all schools . Retrieved July 11, 2021.
7. ^ It besides includes coriander and a type of rabe institute.
8. ^ "Tenzo kyokun: Instructions for the Tenzo - White Wind Zen Community". Retrieved 2012-10-xv .
9. ^ Edward Farrey; Nancy O'Hara (16 May 2000). 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery. Houghton Mifflin Harcourt. p. 10. ISBN978-0-395-97707-1 . Retrieved 14 October 2012.

External links [edit]

• Shabkar.org: Vegetarianism as a manner of life for Buddhists
• Shojin Ryori: Vegetarian Cooking
• Tantras on Buddhist food
• Sutras on vegetarianism
• Return To The Centre Kingdom: Chinese Vegetarian Eating in East asia
• Toshio Tanahashi
• vegetarian-china.info

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Source: https://en.wikipedia.org/wiki/Buddhist_cuisine

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