If you find it hard to recall what you ate today before going to bed, consider opening the book "Life-Sustaining Foods" (The Heart of Trees). This book can serve as a detox for those trapped in the cycle of stress-eating, indulging in spicy ramen, greasy chicken, and sugary sodas.
Author Monk Seonjae poses a question to readers: "What am I eating and how am I living?"
In today’s fast-paced world, meals have become a mere act of satisfying hunger. However, the monk emphasizes that eating is about cultivating the fields of the body and mind. To nurture these fields healthily, one must consume clean foods with a clear taste. This clarity is not solely derived from fresh ingredients; it is completed by the care and intention put into cooking, as well as a mindset of coexistence that respects even the smallest unseen life.
"Food is the life of the entire universe," the monk states. A meal encompasses the essence of nature and humanity, including water, air, sunlight, soil, the farmer's sweat, and the cook's dedication. "A meal contains the blessings of countless lives, from grains and vegetables to the hands that have touched them through time. Therefore, it is essential to help the life of nature blend harmoniously within our bodies" (p. 182).
For this reason, he advocates for eating habits that align with the seasons. In spring, one should awaken the body with spring greens; in summer, cool down with cucumbers and barley; in autumn, boost energy with mushrooms and root vegetables; and in winter, warm the body with preserved and fermented foods.
These eating habits extend into a mindset of embracing the flow of nature and living fully in the present moment. Cooking and sharing meals fosters care and consideration for one another, and thinking of hungry children when looking at food highlights the importance of emptiness and coexistence.
Thus, for the monk, cooking is not just a skill but a way to care for life. The 38 temple food recipes reflect this attitude toward life. Just as the spring greens, carrots, bracken, bellflower root, and shiitake mushrooms in a colorful bibimbap retain their unique colors and flavors, we too should coexist harmoniously.
As indicated by the subtitle "Seonjae's Life Fermentation Essay," the book also weaves in the monk's life experiences through the seasons. It includes memories of cooking with his grandmother, his ordination, culinary considerations for elderly monks, experiences overcoming cancer with fermented foods, and appearances on cooking shows, all written with a subtle flavor of life.
Viewing life through the lens of "fermentation" offers comfort. Just as soy sauce in a jar deepens its flavor over time and with patience, our lives are also fermenting today.
"Our lives are no different. Even if it goes unnoticed, the time and experiences accumulated day by day quietly ferment. Sometimes, even bitter and painful moments become the foundation for the depth of life. After enduring and waiting, a person, like soy sauce, can embody a rich aroma and flavor. Thus, the fermentation pot is not just a place for food to mature but also a space to learn the principles of life" (p. 144).
* This article has been translated by AI.
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