The taste of the world
spiritual cuisine
Kimchi, Luna Kyung's soy yellow leaf.
© Luna Kyung
By: Clémence Denavit Follow
2 mins
Could the kitchen be the hand of the spirit?
It transforms the worlds into nourishment for the body and the spirit, and becomes the best way to connect the worlds.
The kitchen is an outstanding mediator!
Concrete, universal, sensual and sensory, awakening the senses, it establishes a link between man and nature, between the living and the dead, between yesterday and tomorrow, between the inside and the outside of oneself.
In reality, don't the ancestors guide our hands for the gestures of a recipe?
Don't they whisper in our ear the plants to adopt, the rituals to observe, the perfumes they like, the humility, the friendship and the gratitude of the worlds, one towards the other.
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With :
- Luna Kyung
, Korean, specialist in fermentation, author of:
Illustrated Korean cuisine,
by Luna Kyung, Mango editions;
Easy Korea
at Mango;
Les invisibles, ten ways to prepare them
, by Luna Kyung, editions of the drawing;
The art of fermentation
with Camille Oger, La Plage editions.
Luna Kyung's blog
and on
Instagram.
- Judith Baumann
, cook, member of
the Taoist Center Ming Shan
(enlightened mountain) in the Jura Vaudoise in Switzerland, author in particular of
A world of flavors, the pint of mossettes
by Judith Baumann and Jean-Bernard Fasel, Favre editions.
For further
-
The wandering chef,
from Hye Ryong Park around and about Korean chef Lim Ji Ho
-
Water and Dreams,
by Gaston Bachelard
-
The silent taste,
by Valérie Duvauchelle, editions Actes sud.
His website
and in
The Taste of the World
- The series Chef's table on Netflix, with the meeting of the cuisine of the temples in Korea, and an extraordinary meeting with the nun and cook, by Yeong Kwan and in
the Swiss newspaper Le Temps
-
The preparation of chicken rice at the Korean Cultural Center in Paris
-
What plants have to tell us,
by François Couplan, Les liens qui liberantes editions.
- Eat Magic in
The taste of the world
.
In images, in pictures
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Musical programming
Garden Prometido
of Cesaria Evora
Mother Nature
by Angelique Kidjo.
Recipe
Hin Juk, rice porridge – Recipe from “Korean cuisine illustrated”, by Luna Kyung and Ahnji, published by Mango editions.
Soak 200 g of washed rice in 1.5 liters of water for 2 hours.
Cook the whole over high heat.
As soon as it boils, leave the heat very low and continue cooking, stirring regularly, until the grains of rice are tender.
Serve with soy sauce seasoned with toasted sesame oil and toasted sesame seeds.
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