사찰 음식과 웰빙 트렌드 편집하기 (부분)

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In recent years, temple food has garnered significant attention both domestically and internationally, aligning perfectly with contemporary wellness trends that emphasize health and environmental sustainability. Its characteristics—a completely plant-based diet, use of seasonal ingredients, abundance of fermented foods, and natural cooking methods without artificial additives—correspond precisely with the healthy eating habits sought by modern consumers. Particularly as vegan trends have spread throughout Western countries, Korean temple cuisine has attracted global interest as a unique vegetarian culinary tradition. Beyond simply excluding meat, temple food embodies a philosophy of gratitude toward nature and respect for all life, resonating deeply with modern consumers who value ethical consumption.

Several Buddhist monks have played crucial roles in introducing temple cuisine to the world, including Venerable Jeongkwan, Venerable Seonjae, and Venerable Daean. Venerable Jeongkwan systematically organized the philosophy and cooking methods of temple food and introduced them internationally through cooking demonstrations and lectures abroad, including Netflix’s <i>Chef’s Table</i>, effectively communicating the values of temple cuisine. Venerable Seonjae reinterpreted traditional temple food with contemporary sensibilities, making it more accessible to the general public, while Venerable Daean devoted her life to temple food research and education, training the next generation of practitioners.

Various programs offer opportunities to experience temple food firsthand. Temple stay programs at many Buddhist temples provide experiences with traditional communal eating practices called formal meal offerings (<i>baru gongyang</i>), as well as hands-on cooking classes where participants prepare temple dishes themselves. These experiences are available not only at traditional temples such as Tongdosa, Haeinsa, and Songgwangsa, but also at urban temples like Bongeunsa in Seoul. These programs are especially popular among international tourists, offering valuable opportunities to simultaneously experience Korean Buddhist culture and traditional food culture.