Designation of New Intangible Cultural Heritage Category for 'Temple Food' Announced
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Lee ByungJae(2025-03-22 10:20:23)
The Cultural Heritage Administration (Director Choi Eung-cheon) is announcing the designation of 'Temple Food' as a new national intangible cultural heritage.
The 'Temple Food' being designated this time refers to the food that has been passed down from temples, embodying the spirit of Buddhism. It encompasses traditional dietary practices represented by monks' daily rituals and almsgiving meals. While various foods are passed down at each temple, a common characteristic is that they are vegetarian dishes prepared without meat, fish, or five pungent roots (garlic, scallions, leeks, chives, and onions) based on Buddhist principles.
'Temple Food' has influenced and developed Korea's culinary culture over a long period since Buddhism was introduced to the country. Records related to temple food can be found in historical documents from the Goryeo Dynasty such as 'Dongguk Isanggukjip,' 'Jogyejingak Guksa Eorok,' and 'Mogeun Sigo,' mentioning dishes like vegetarian dumplings and mountain vegetable kimchi. During the Joseon Dynasty, through records like 'Mukjae Ilgi' and 'Sanjung Ilgi,' one can observe temples playing a significant role as suppliers of tofu, fermented soybean paste, and preserved foods, as well as engaging in exchanges of grains with the aristocracy, fostering interactions between the public and the temples through food.
'Temple Food' has been designated as a national intangible cultural heritage due to several reasons: ▲ It has been evolving since the introduction of Buddhism and has been passed down to the present day, ▲ It embodies the philosophical values of Buddhism such as non-killing of living beings, respect for life, and moderation through food, forming a unique culinary culture, ▲ It differentiates itself from temple foods in other countries by focusing on fermented foods, utilizing local ingredients, and reflecting the regional characteristics of the temple's location, ▲ It continues to be actively passed down within temples, expanding its domain by maintaining traditional cooking methods while creatively reinterpreting them, contributing to cultural diversity and creativity.
However, considering that various cooking methods are practiced at each temple and that 'Temple Food' is based on a communal transmission system involving all members of the temple community, it will be designated as a communal item without recognizing specific owners or organizations.
During the 30-day designation announcement period, the Cultural Heritage Administration will gather opinions from the public through its website (https://www.khs.go.kr) under the 'National Heritage Designation Announcement' section, as well as collect opinions from various experts. The final decision on whether to designate 'Temple Food' as a national intangible cultural heritage will be made after deliberation by the Intangible Cultural Heritage Committee.
