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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 ...
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
Print/export Download as PDF; Printable version; ... Pages in category "Food and drink in Buddhism" The following 4 pages are in this category, out of 4 total.
Flour milled from roasted barley, called tsampa, is the staple food of Tibet. It is eaten mostly mixed with the national beverage Butter tea. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Many Tibetans do not eat fish [2] because fish are one of the Eight Auspicious Symbols of Buddhism.
As with all religious traditions, some such foods have passed into widespread secular use, but all those on this list have a religious origin. The list is arranged alphabetically and by religion. Many religions have a particular 'cuisine' or tradition of cookery, associated with their culture (see, for example, List of Jewish cuisine dishes).
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
The geography and modes of food production within Sikkim inform the food culture within the state. [3] The economy of Sikkim is largely agrarian. [ 4 ] Due to the state's mountainous terrain, much of the land is unsuitable for farming, so terrace farming , particularly of rice, is common.
As there is an underlying concept of doing all one can with sincerity, [4] there are many changes in the contents of the shinsen depending on season or region. There are regions where the custom of offering up the first produce of the year before an altar without eating it remains, [5] but there are also areas where offerings are selected from amongst the seasonal foods.