TEMPLE FOOD BRAND DESIGN
Design by Dexuan Gan Lu Jiang
Jeong Kwan is a 60-year-old Zen Buddhist nun who prepares vegan meals for her community (and the occasional visitor) at Baekyangsa Temple, which is located 169 miles south of Seoul Her food is not only delicious, but it also has a greater purpose beyond being a satisfying form of nourishment
Jeong Kwan explains how she approaches food and cooking: “With food we can share and communicate our emotions. It’s that mindset of sharing that is really what you’re eating. There is no difference between cooking and pursuing Buddha’s way.”
Temple food keeps a person’s mind calm and static. •
To keep that balance, Kwan does not cook with garlic, onions, scallions, chives, or leeks. She notes: “Those five spices are sources of spiritual energy, but too much of that energy will prevent a monk’s spirit from achieving a state of calmness. This is a distraction to meditation.”
•
She plants all the vegetables herself and does not use any farm chemical because she think the exist of insects is also part of nature.
Slow Down And Be Powerful
•
Kimchi is taking ingredients add salt, adding what is in the air, adding time, and watching them transform.
•
Fermentation is an old process of making food, and transforming the food into it’s another life.
Wish everyone could find their own happy and calm mind in this hustle and bustle world
Concept Five Senses
TASTE
TASTE
Visual
Concept Five Senses
Visual
Hearing
The special melody bring people back to the nature.
Hearing
Touching
From the idea of LOTUS,applying transpanrant and soft textile in our space bring the sense of lightness and freshness to customers.
Touching
Smell
Traditional Singapore shophouse
menu
business card
I make food as a meditation. I am living my life as a monk with a blissful mind and freedom. I wish you a healthy, happy life. Thank you.�
_Jeong kwan