Alex Halberstadt’s “The Temple Cuisine of Kyoto”
Both Alex Halberstadt’s “The Temple Cuisine of Kyoto” and Isak Dinesen’s “Babette’s Feast” introduce readersto the intersection of spiritual practice and food. Halberstadt explores shojin, the highly disciplined Buddhistapproach to cooking—in both its strict sense and in its adapted, twenty-first-century secular form. AsHalberstadt notes, for at least some Buddhists “cooking is a form of spiritual […]
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