Tao of Cooking
Cooking in the East is considered a supreme art alongside for example calligraphy. In the Five Arts of Chinese metaphysics, it’s included Shan - Mountain or philosophy. In the Japanese Buddhist temples, it was the more developed monks that were chosen to work in the kitchen and cook. This happens because the balance and the mind of the cook is transmitted to que energetic quality of the food. We should cook with tranquillity and peace of mind. Japan is well known for its exquisite culinary and of great formality, and it was the temples of Japan that brought us "Temple Cooking".
At the end of the 19th century the Japanese doctor Ishizuka Sagen healed himself from an uncurable disease by going back to traditional Japanese eating and from its temples. This is the tradition that is in the origin of macrobiotic cooking. With the spread of macrobiotics throughout the world, it has also assimilated the best of each part of the world and adapted to the reality of each country and region. This might be today the most developed way of cooking. To learn macrobiotic cooking is to walk a wonderful path and to make magic happen. Besides the enormous benefits for personal, social and environmental health.
The principals of macrobiotic cooking are from eastern philosophy. Foods are considered not only by their micro characteristics (carbs, proteins, vitamins, etc.), but also about their macro characteristics and energetic qualities. The cook considers the principles, such as Yin Yang and the Five Transformations to make balanced meals for the body and mind.
A balanced meal should not only taste good, but it should also be a party for all the senses including vision. It should have a variety of flavours, colours, cooking styles and styles of cutting vegetables. Apart from the undeniable benefits for physical health, macrobiotic cooking leads to a healthy mind and to spiritual development. Come walk this amazing path with us and allow magic to happen!
At the end of the 19th century the Japanese doctor Ishizuka Sagen healed himself from an uncurable disease by going back to traditional Japanese eating and from its temples. This is the tradition that is in the origin of macrobiotic cooking. With the spread of macrobiotics throughout the world, it has also assimilated the best of each part of the world and adapted to the reality of each country and region. This might be today the most developed way of cooking. To learn macrobiotic cooking is to walk a wonderful path and to make magic happen. Besides the enormous benefits for personal, social and environmental health.
The principals of macrobiotic cooking are from eastern philosophy. Foods are considered not only by their micro characteristics (carbs, proteins, vitamins, etc.), but also about their macro characteristics and energetic qualities. The cook considers the principles, such as Yin Yang and the Five Transformations to make balanced meals for the body and mind.
A balanced meal should not only taste good, but it should also be a party for all the senses including vision. It should have a variety of flavours, colours, cooking styles and styles of cutting vegetables. Apart from the undeniable benefits for physical health, macrobiotic cooking leads to a healthy mind and to spiritual development. Come walk this amazing path with us and allow magic to happen!