Abstract
The paper reviews the growing popularity of Shojin-Ryori, the traditional dining style of Zen Buddhists in Japan. The cuisine that consists no animal product is embraced by vegans, vegetarians, and health-conscious eaters. It has piqued the curiosity of the regular diners, creating the impression that Shojin-Ryori has gained a significant position in the international foodscene. What are the intrinsic components to its appeal? The author described the advocacy of Shojin master Toshio Tanahashi in promoting this cuisine. He has been holding dining events around Europe and America to provide interested individuals a topnotch Shojin-Ryori dining experience and learn its numerous health benefits. Additionally, the text explored the history — and spiritual dimension — of Shojin-Ryori, which was brought into Japan from China in the 13th century with the introduction of Buddhism. The author, who has visited various Buddhist monasteries worldwide, strived for a better understanding on the Dharmic concept of ahimsa (non-violence). It prohibits the destruction of life. Why are many non-Buddhists adopting this? Living in harmony with nature is the tenet of Shoji-Ryori. It prescribes that all ingredients are prepared according to the season. Does the foundation in Shojin cooking guarantee a healthy diet? What are its contributions to the global campaign for sustainability? This is the central thesis that the text was determined to explore. One potent form of data collection involved the perusal of cookbooks, nutrition textbooks, scholarly monograms and articles and websites.Finally, the personal experiences of the author as a chef undergirded this task.
Presenters
Benedicto MarinasStudent, MA Anthropology of Food, SOAS University of London, United Kingdom
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
SUSTAINABILITY. ANIMAL RIGHTS. ENVIRONMENT. NON-VIOLENCE. BUDDHISM. VEGANISM
