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Buddhist vegetarian cuisine | |||||||||||||||||||
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Traditional Chinese | 齋菜 | ||||||||||||||||||
Simplified Chinese | 斋菜 | ||||||||||||||||||
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Vietnamese alphabet | đồchay | ||||||||||||||||||
ChữNôm | 塗齋 | ||||||||||||||||||
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Hangul | 사찰음식 | ||||||||||||||||||
Hanja | 寺刹飮食 | ||||||||||||||||||
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Kanji | 精進料理 | ||||||||||||||||||
Kana | しょうじんりょうり | ||||||||||||||||||
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Tagalog | Lutuing Budista | ||||||||||||||||||
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Khmer | ម្ហូបព្រះពុទ្ធសាសនា |
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Buddhist cuisine is an Asian cuisine that is followed by 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, as well as East Asian religions like Taoism. While monks, nuns and a minority of believers are vegetarian year-round, many believers follow the Buddhist vegetarian diet for celebrations.
Buddhists believe that cooking is seen as a spiritual practice that produces the nourishment which the body needs to work hard and meditate. [1] The origin of "Buddhist food" as a distinct sub-style of cuisine is tied to monasteries, where one member of the community 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 culinary custom, recognized as shōjin ryōri (精進料理) or devotion cuisine, is commonly offered at numerous temples, notably in Kyoto. This centuries-old culinary tradition, primarily associated with religious contexts, is seldom encountered beyond places like temples, religious festivals, and funerals. [1] A more recent version, more Chinese in style, 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, as well as various subtemples. In modern times, commercial restaurants have also latched on to the style, catering both to practicing and non-practicing lay people.
Most of the dishes considered to be uniquely Buddhist are vegetarian, but not all Buddhist traditions require vegetarianism of lay followers or clergy. [2] Vegetarian eating is primarily associated with the East and Southeast Asian tradition in China, Vietnam, Japan, and Korea where it is commonly practiced by clergy and may be observed by laity on holidays or as a devotional practice. [3]
In the Mahayana tradition, several sutras of the Mahayana canon contain explicit prohibitions against consuming meat, including sections of the Lankavatara Sutra and Surangama Sutra. The monastic community in Chinese Buddhism, Vietnamese Buddhism and most of Korean Buddhism strictly adhere to vegetarianism. [3]
Theravada Buddhist monks and nuns consume food by gathering alms themselves, and generally must eat whatever foods are offered to them, including meat. [4] The exception to this alms rule is when monks and nuns have seen, heard or known that animal(s) have 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 as dogs and snakes, that were regarded as impure in ancient India. [4] [5] The same restriction is also followed by some lay Buddhists and is known as the consumption of "triply clean meat" (三净肉). The Pāli Scriptures also indicated that Lord Buddha refusing a proposal by his traitor disciple Devadatta to mandate vegetarianism in the monastic precepts.
Tibetan Buddhism has long accepted that the practical difficulties in obtaining vegetables and grains within most of Tibet make it impossible to insist upon vegetarianism; however, many leading Tibetan Buddhist teachers agree upon the great worth of practicing vegetarianism whenever and wherever possible, [6] such as Chatral Rinpoche, a lifelong advocate of vegetarianism who famously released large numbers of fish caught for food back into the ocean once a year, and who wrote about the practice of saving lives. [7]
Both Mahayana and Theravada Buddhists consider that one may practice vegetarianism as part of cultivating Bodhisattvas's paramita. [4] [3]
In addition to the ban on garlic, practically all Mahayana monastics in China, Korea, Vietnam and Japan specifically avoid eating strong-smelling plants, traditionally asafoetida, shallot, mountain leek and Chinese onion, which together with garlic are referred to as wǔ hūn (五葷, or 'Five Acrid and Strong-smelling Vegetables') or wǔ xīn (五辛 or 'Five Spices') as they tend to excite senses. This is based on teachings found in the Brahmajala Sutra, the Surangama Sutra and the Lankavatara Sutra. In modern times this rule is often interpreted to include other vegetables of the onion genus, as well as coriander. The origin of this additional restriction is from the Indic region and can still be found among some believers of Hinduism and Jainism.
The consumption of non-vegetarian food by strict Buddhists is also subject to various restrictions. As well as the aforementioned "triply clean meat" rule followed by Theravada monks, nuns, and some lay Buddhists, many Chinese Buddhists avoid the consumption of beef, large animals, and exotic species. Some Buddhists abstain from eating offal (organ meat), known as xiàshui (下水).[ citation needed ]
Alcohol and other drugs are also avoided by many Buddhists because of their effects on the mind and "mindfulness". It is part of the Five Precepts which dictate that one is not to "not to take any substance that will cloud the mind." Caffeinated drinks may sometimes be included under this restriction. [8]
In theory and practice, many regional styles of cooking may be adapted to be "Buddhist" as long as the cook, with the above restrictions in mind, prepares the food, generally in simple preparations, with expert attention to its quality, wholesomeness and flavor. Often working on a tight budget, the monastery cook would have to make the most of whatever ingredients were available.
In Tenzo kyokun ("Instructions for the Zen Cook"), Soto Zen founder Eihei Dogen wrote:
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 not better as such than a broth of wild herbs. In handling and preparing wild herbs, do so as you would the ingredients for a rich feast, wholeheartedly, sincerely, clearly. When you serve the monastic assembly, they and you should taste only the flavour of the Ocean of Reality, the Ocean of unobscured Awake Awareness, not whether or not the soup is creamy or made only of wild herbs. In nourishing the seeds of living in the Way, rich food and wild grass are not separate. [9]
Following its dominant status in most parts of East Asia where Buddhism is most practiced, rice features heavily as a staple in the Buddhist meal, 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. Onions and garlic are usually avoided as consumption of these is thought to increase undesirable emotions such as anger or sexual desire. [10] Traditionally, eggs and dairy are not permitted. [11] [12] Seasonings will be informed by whatever is common in the local region; for example, soy sauce and vegan dashi figure strongly in Japanese monastery food while Thai 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 become extremely creative in imitating meat using prepared wheat gluten, also known as 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, because they can be manufactured into various shapes and textures, and they absorb flavorings (including, but not limited to, meat-like flavorings), while having very little flavor of their own. 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 not monks, but staying overnight for anywhere up to weeks or months). Many Buddhist restaurants also serve vegetarian, vegan, non-alcoholic or allium-free dishes.
Some Buddhists eat vegetarian on the 1st and 15th of the lunar calendar (lenten days), on Chinese New Year eve, and on saint and ancestral holy days. To cater to this type of customer, as well as full-time vegetarians, the menu of a Buddhist vegetarian restaurant usually shows no difference from a typical Chinese or East Asian restaurant, except that in recipes originally made to contain meat, a soy chicken substitute might be served instead.
According to cookbooks published in English, formal monastery meals in the Zen tradition generally follow a pattern of "three bowls" in descending size. The first and largest bowl is a grain-based dish such as rice, noodles or congee; the second contains the protein dish which is often some form of stew or soup; the third and smallest bowl is a vegetable dish or a salad. [13]
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The earliest surviving written accounts of Buddhism are the Edicts written by King Ashoka, a well-known Buddhist king who propagated Buddhism throughout Asia, and is honored by both Theravada and Mahayana schools of Buddhism. The authority of the Edicts of Ashoka as a historical record is suggested by the mention of numerous topics omitted as well as corroboration of numerous accounts found in the Theravada and Mahayana Tripitakas written down centuries later. [14]
Asoka Rock Edict 1, dated to c. 257 BCE, mentions the prohibition of animal sacrifices in Ashoka's Maurya Empire as well as his commitment to vegetarianism; however, whether the Sangha was vegetarian in part or in whole is unclear from these edicts. However, Ashoka's personal commitment to, and advocating of, vegetarianism suggests Early Buddhism (at the very least for the layperson) most likely already had a vegetarian tradition (the details of what that entailed besides not killing animals and eating their flesh were not mentioned, and therefore are unknown). [15]
Sangha is a Pali word used in many Indian languages, including Sanskrit which means "association", "assembly", "company" or "community"; in these languages, sangha is frequently used as a surname. In a political context, it was historically used to denote a governing assembly in a republic or a kingdom, and for a long time, it has been used by religious associations, including Buddhists, Jains and Sikhs. Given this history, some Buddhists have stated that the tradition of the sangha represents humanity's oldest surviving democratic institution.
Chinese Buddhism or Han Buddhism is a Chinese form of Mahayana Buddhism which draws on the Chinese Buddhist canon that includes the indigenous cultural traditions of Confucianism and Taoism and the rituals of local colloquialised folk religions. Chinese Buddhism focuses on studying Mahayana sutras and Mahāyāna treatises and draws its main doctrines from these sources. Some of the most important scriptures in Chinese Buddhism include: Lotus Sutra, Flower Ornament Sutra, Vimalakirtī Sutra, Nirvana Sutra, and Amitābha Sutra. Chinese Buddhism is the largest institutionalized religion in mainland China. Currently, there are an estimated 185 to 250 million Chinese Buddhists in the People's Republic of China. It is also a major religion in Taiwan, Singapore, and Malaysia, as well as among the Chinese Diaspora.
The schools of Buddhism are the various institutional and doctrinal divisions of Buddhism which are the teachings off buddhist texts. The schools of Buddhism have existed from ancient times up to the present. The classification and nature of various doctrinal, philosophical or cultural facets of the schools of Buddhism is vague and has been interpreted in many different ways, often due to the sheer number of different sects, subsects, movements, etc. that have made up or currently make up the whole of Buddhist traditions. The sectarian and conceptual divisions of Buddhist thought are part of the modern framework of Buddhist studies, as well as comparative religion in Asia. Some factors in Buddhism appear to be consistent, such as the afterlife. Which differs on the version of Buddhism.
Buddhist culture is exemplified through Buddhist art, Buddhist architecture, Buddhist music and Buddhist cuisine. As Buddhism expanded from the Indian subcontinent it adopted artistic and cultural elements of host countries in other parts of Asia.
Ōbaku Zen or the Ōbaku school is one of three main schools of Japanese Zen Buddhism, in addition to the Sōtō and Rinzai schools. The school was founded in Japan by the Chinese monk Ingen Ryūki, who immigrated to Japan during the Manchu conquest of China in the 17th century.
The history of Buddhism can be traced back to the 5th century BCE. Buddhism arose in Ancient India, in and around the ancient Kingdom of Magadha, and is based on the teachings of the renunciate Siddhārtha Gautama. The religion evolved as it spread from the northeastern region of the Indian subcontinent throughout Central, East, and Southeast Asia. At one time or another, it influenced most of Asia.
Hsuan Hua, also known as An Tzu, Tu Lun and Master Hua by his Western disciples, was a Chinese monk of Chan Buddhism and a contributing figure in bringing Chinese Buddhism to the United States in the late 20th century.
Buddhism and Jainism are two Indian religions that developed in Magadha (Bihar) and continue to thrive in the modern age. Gautam Buddha and Mahavira are generally accepted as contemporaries. Jainism and Buddhism share many features, terminology and ethical principles, but emphasize them differently. Both are śramaṇa ascetic traditions that believe it is possible to attain liberation from the cycle of rebirths and deaths (samsara) through spiritual and ethical disciplines. They differ in some core doctrines such as those on asceticism, Middle Way versus Anekantavada, and self versus non-self.
The practice of vegetarianism is strongly linked with a number of religious traditions worldwide. These include religions that originated in India, such as Hinduism, Jainism, Buddhism, and Sikhism. With close to 85% of India's billion-plus population practicing these religions, India remains the country with the highest number of vegetarians in the world.
Buddhist monasticism is one of the earliest surviving forms of organized monasticism and one of the fundamental institutions of Buddhism. Monks and nuns, called bhikkhu and bhikkhuni, are responsible for the preservation and dissemination of the Buddha's teaching and the guidance of Buddhist lay people. Three surviving traditions of monastic discipline (Vinaya), govern modern monastic life in different regional traditions: Theravada, Dharmaguptaka, and Mulasarvastivada.
Jain vegetarianism is practised by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and excludes root and underground vegetables such as potato, garlic, onion etc., to prevent injuring small insects and microorganisms. The diet also helps prevent the entire plant from being uprooted and killed. It is practiced by Jain ascetics and lay Jains.
Buddhist vegetarianism is the practice of vegetarianism by significant portions of Mahayana Buddhist monastics and laypersons as well as some Buddhists of other sects. In Buddhism, the views on vegetarianism vary between different schools of thought. The Mahayana schools generally recommend a vegetarian diet, claiming that Gautama Buddha set forth in some of the sutras that his followers must not eat the flesh of any sentient being.
Buddhist ethics are traditionally based on the enlightened perspective of the Buddha. In Buddhism, ethics or morality are understood by the term śīla or sīla (Pāli). Śīla is one of three sections of the Noble Eightfold Path. It is a code of conduct that emulates a natural inborn nature that embraces a commitment to harmony, equanimity, and self-regulation, primarily motivated by nonviolence or freedom from causing harm. It has been variously described as virtue, moral discipline uprightness and precept, skillful conduct.
The position and treatment of animals in Buddhism is important for the light it sheds on Buddhists' perception of their own relation to the natural world, on Buddhist humanitarian concerns in general, and on the relationship between Buddhist theory and Buddhist practice.
Vegetarian and vegan dietary practices vary among countries. Differences include food standards, laws, and general cultural attitudes toward vegetarian diets.
The earliest records of vegetarianism as a concept and practice amongst a significant number of people are from ancient India, especially among the Hindus and Jains. Later records indicate that small groups within the ancient Greek civilizations in southern Italy and Greece also adopted some dietary habits similar to vegetarianism. In both instances, the diet was closely connected with the idea of nonviolence toward animals, and was promoted by religious groups and philosophers.
Buddhism is a religion and philosophy encompassing a variety of traditions, beliefs and practices, largely based on teachings attributed to Siddhartha Gautama, commonly known as the Buddha, "the awakened one".
Thiền Buddhism is the name for the Vietnamese school of Zen Buddhism. Thiền is the Sino-Vietnamese pronunciation of the Middle Chinese word 禪 (chán), an abbreviation of 禪那, which is a transliteration of the Sanskrit word dhyāna ("meditation").
In Buddhism, there are a variety of attitudes towards different forms of fasting. The Buddha is known to have practiced extreme forms of fasting which led to his emaciation and to have famously abandoned it before his great awakening. Nevertheless, different forms of fasting are practiced in various Buddhist traditions.
on pp 131-132 : "The Kalinga war, which according to the 13th Rock Edict, was the main factor in Asoka's conversion to Buddhism is not mentioned in either the Theravada tradition or in the Asokavadana, which, since it was transmitted mainly in Mahayana circles, we shall refer to it as the Mahayana tradition…" and on page 141: "It is not wholly clear what form of Buddhism Asoka believed in, but it is evident that it was different from any form existing nowadays…Asoka's reference to his "going forth to Sambodhi" in the 8th Rock Edict may indicate the very beginning of the concept of the bodhisattva…"
Formerly in the kitchen of the Beloved of the gods, King Priyadarsin [another name for Ashoka], many hundreds of thousands of animals were killed everyday for the sake of curry. But now when this Dharma-rescript is written, only three animals are being killed (everyday) for the sake of curry, (viz.) two peacocks (and) one deer, (and) the deer again not always. Even these three animals shall not be killed in the future.