<전좌교훈(典座敎訓)>을 통한 사찰음식의 의미 고찰

Abstract

Eihei Dōgen(永平道元, 1200-1253) came across two of elderly head cooks(典座), who was the officer charged with providing meals for the great assembly of monks, while his study in China. He realized the importance of the work and the true sense of practice from them, so he wrote Tenzokyōkun(典座敎訓) after his return to Japan to teach his enlightenment to descendants. As a result, the guidance from Tenzokyōkun became the foundation of the Japanese Buddhist cuisine, Shōjin Ryōri(精進料理). However, there are not many studies of it in Korea. Therefore, the purpose of this study is to analyze the detailed attitude and the mind of head cook based on Dōgen’s Tenzokyōkun. Furthermore it is to provide the meaning of temple food based on them. Dōgen accentuates that a preparing of food for the great monastery is worthy as same the meditative practice and the reading of sūtra. For the true Buddhism, there should be none of discrimination thought about ingredients and foods while cooking, and accumulate the mind of a sincere, faithfulness, and pure. Dōgen believed that adequate heart of gladness, parents feeling and great bodhi-mind will lead all of the great monastery including the head cook to teaching of true awakening. Therefore, summarizing the meaning of temple food through Tenzokyōkun, it is basically a pure food that is a ceremonial form without ingredients and food discrimination. In addition, it is a food of diligence which contains such the perfection of generosity, effort, and wisdom. However, in Korean temples, the ratio of food prepared by lay-persons instead of a trainee has been gradually increasing. In order to inherit and develop its real temple food’s spirit, it is necessary to educate them the lessons of Tenzokyōkun.