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Quote by Thich Nhat Hanh

“Your body belongs to the earth. In modern life, people tend to think their bodies belong to them, that they can do anything they want to themselves. But your body is not only yours. Your body belongs to your ancestors, your parents, and future generations. It also belongs to society and to all the other living beings. The trees, the clouds, the soil, and every living thing brought about the presence of your body. We can eat with care, knowing we are caretakers of our bodies, rather than their owners.”

Quote by Thich Nhat Hanh

Book:How to Eat
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How to Eat

This book offers comprehensive advice on the art of eating, covering topics such as nutrition, meal planning, and culinary skills. more

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Thich Nhat Hanh

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“I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen. Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said. No trembling in her voice, no tears streaking down her face.”

FoodEmotionsRestaurantsChefWalks Of LifeMoodsRose Edelstein
Book:The Particular Sadness of Lemon Cake
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“To Tree’s surprise, e could still feel the blade of Univervia that was on the deer’s tongue. And the feelings that came at Tree were fast, intense and surprising. The whole blade lay languid, surrendering as the tongue mashed the strands of grass up to the roof of the doe’s mouth. Then the deer twisted the grass sideways and ground teeth into the grass. As the grass was destroyed, each cell popped and gave shots of grass life-force into the hungry deer, in little pops of ecstatic release. The whole thing happened as swiftly as a string of firecrackers going off into light and smoke, leaving behind a dull residue that gave no sense of the evanescent beauty that had been enchanting the air only moments before. Tree felt this chunk of Univervia embrace willful dissolution and then suddenly all these little pieces that had been integrated into Univervia were separated into something like ananda, the joy which powers the universe and then... then the grass was deer.”

LightNatureFoodEatingTreesBotany
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“SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.”

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Book:The Whole World Over
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