The Korea Society welcomes Wookwan, cookbook author of “Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment,” to introduce Korean temple food built on the philosophy of Buddhism along with the long tradition of Korean cuisine. Korean temple food “does not only provide nutrition for a healthy body, but preparing the food is a practice of mediation as well.” Wookwan, a respected monk and temple-food expert, will demonstrate the preparation of several dishes while sharing knowledge on each ingredient on how to retain natural flavors.
The event, co-organized by Korean Cultural Center New York and International Contents Platform, ICP, is not to be missed with inspiring talks followed by a tasting reception. Tickets are available to purchase but are limited so be quick!
Taste of Korean Temple Food with Wookwan
Thursday, July 19, 2018 | 6:30 PM
If you have any questions, please contact Kloe Byun or call (212) 759-5360.
The Korea Society | 350 Madison Ave., 24th floor, New York, NY 10017
Pre-registration is now required for all Korea Society events, and an ID is required for security.
About the Speaker
Wookwan
Born in Korea, Wookwan entered Yaksusa temple in the Gwanak Mountains under the teaching of the Venerable Jeong Hwa in 1988 to become a Buddhist nun. As a certified master of Korean temple food and the Director of the Mahayeon Temple Food Cultural Center in Korea, she not only shared the techniques of temple food in her home country, but has also been invited to share the beauty of temple cuisine at workshops and festivals all over the world including New York, London, Madrid and Hong Kong. With her mindful approach to food as a spiritual practice, Wookwan believes that all of the varied flavors of nature come together to become the taste of enlightenment. To share this with the world, Wookwan continually studies and creates recipes that emphasize the nourishment of mind, body, and soul.
About the Moderator
Chef Youngsun Lee
Chef Lee was born in Korea and grew up in NYC. He graduated from School of Visual Arts studying Graphic Design and Fine Arts and studied classical Western Cuisine at Institute of Culinary Education. He worked at many renowned restaurants in NYC for 20 years and now teaches Culinary Arts at Culinary Tech Center. Focusing on local food and right diet, chef Lee practices many different recipes.
