Echtzeit Verlag Jeongkwan Snim: Eine kulinarische Biografie

Jeongkwan Snim lives as a Buddhist nun in the remote temple Cheonjinam near Baekyangsa, far in the south of Korea. Korean Seon Buddhism has an ancient spiritually influenced tradition of temple eating. Jeongkwan Snim grew into this tradition and cooked long for other temple dwellers and visitors, continuing this vegan dining tradition to this day. She prepares food with vegetables from her garden and follows the change of the seasons. Jeongkwan Snim rose to the world star when her Netflix dedicated an episode to the Chef's Table series. Netflix became aware of her by Jeff Gordinier, author of the article "Jeongkwan, the Philosopher Chef" in the New York Times. Since then, Jeongkwan Snim has followed invitations to numerous metropolises of the world. Jeongkwan Snim knows a lot about ingredients and knows the secrets of fermentation. It is, she says, actually nature and time that worked and created soy sauce, doenjang, gochujan, kimchi and vinegar. A finely spun web of respect for ingredients, personal dedication and time make up her culinary art. A cookbook, says Jeongkwan Snim, she actually never wanted to give out. To show what food means in Buddhism, she finally agreed to publish her culinary biography with author Hoo Nam Seelmann and pass on the most interesting recipes. A richly illustrated book that spans a whole new world between the poles of Buddhist philosophy and culinary art.