思考的食粮
进入新的季节，我们迎来了新鲜的冬季时令农产品，为我们的味蕾和餐桌带来新的风味和灵感。从苹果、蔓越莓、梨和栗子等新鲜水果，到南瓜、甜菜根、羽衣甘蓝、球芽甘蓝和耶路撒冷蓟等各种蔬菜，我们将目光投向韩国的高山之巅，思考韩国寺庙美食所定义的价值，以此来加强本地化和季节性的重要性。
早在爱丽丝-沃特斯（Alice Waters）掀起美国 "慢食 "运动之前，在诺玛（Noma）大厨因觅食而备受瞩目之前，在 "从农场到餐桌 "和 "当地食客 "成为流行语和普通北美人词汇的一部分之前，一代又一代默默无闻的大师们就在韩国各地寺庙的寂静庇护下，以无与伦比的诚意精炼发酵、脱水和觅食技术。
Korean temple cuisine has been around for approximately 1,600 years, since the founding of the Jinkwansa temple, and is rooted in a few simple principals that all go back to the Buddhist concept of non-attachment. The all vegan ingredients and meals are engineered with elegance and abundance to serve eating for health and to be consumed in proper portions as a source of mental and physical clarity – a lineage of meditation. Of the many Zen Buddhist practicing this art, we look to Jeong Kwan, a nun residing at the Chunjinam hermitage of Baekyangsa temple, 169 mile south of Seol, who as of late has pronged the attention of some of the most renowned international leaders in gastronomy and has been compared to chef Michel bras and Alain Passard, Dan Marber and David Kinch, René Redzepi and the likes.
关晓彤认为，"终极烹饪--对我们的身体最有益、最美味的烹饪--来自于与水果和蔬菜、香草和豆类、蘑菇和谷物的亲密接触。在她看来，厨师与食材之间不应有距离。
无论您是将冬日的丰收蕴含在冬日沙拉还是暖汤中，我们都会将郑秀文深邃朴素的话语留给您，让您在这个季节将其融入日常生活和膳食中，践行本地和时令美食：
"顺其自然"- 贞观
