Korean Temple Food, Designated as a National Intangible Cultural Heritage
Temple food in Korea has long been shaped by Buddhist practice, developing over more than 17 centuries into a quietly distinctive culinary tradition.
Temple food in Korea has long been shaped by Buddhist practice, developing over more than 17 centuries into a quietly distinctive culinary tradition.

The Barossa is not just a place. For over a hundred years, it has been more than that – a way of life, an attitude of mind, a quality of spirit. It has been labour and music, church festival and vintage, worship, and the ringing of bells.
Nobody born within earshot of that deep-toned tolling can ever forget the sound; it wrings the air, a sweet-sad note of joy and sorrow, a pain-joy, birth-marriage-death note as mellow as autumn sunlight. Out of the past, out of Silesian history, out of Lutheran conviction, it wells and flows over the Sunday valley.
The bartender, a gruff but kind-eyed man, slid a glass in front of me. "Sour Jdid," he said, his voice low and gravelly. I took a sip, the tangy flavours mingling with the smoky atmosphere.
I spotted her then, a woman sitting alone at a table, her eyes fixed on some distant point. She was a vision in red, her hair dark and luxurious, her skin like alabaster. I watched her, mesmerized, as she sipped her drink, her eyes never leaving the spot.