Does Buddhism Follow Any Specific Food Connection? Food Connection About Buddhism

Buddhist dietary culture, throughout its long development, has undergone a process of transformation into Chinese culture through adaptation and interaction with traditional Chinese dietary customs. This process reflects the inherent values, aesthetic sensibilities, and spiritual temperament of Chinese culture. It can be said that Buddhist dietary culture is a window into understanding both the Sinicization of Buddhism and traditional Chinese culture. Buddhist culture is profound and vast, with dietary practices forming an important component. Exploring the key aspects and underlying connotations of Buddhist dietary culture can deepen the understanding of Buddhist culture and its relationship with traditional Chinese culture.

Abstinence from Meat, Vegetarianism, and Tea Drinking

Buddhist dietary culture is diverse, and in terms of food structure, it mainly includes three aspects: abstinence from meat, vegetarianism, and tea drinking.

First, abstinence from meat. Food taboos are an essential aspect of religious practice, including:

1. Abstaining from meat. “Meat” or “strong-flavored” foods refer to vegetables with strong odors. Buddhism prohibits the “Five Pungent Spices” (five strong-flavored plants). These are recorded differently in various Buddhist texts, but generally include onions, garlic, leeks, shallots, and chives.
2. Abstaining from fishy foods. “Fishy” refers to meat from animals, including fish, fowl, and even eggs. Buddhism advocates karma and reincarnation, and major Buddhist texts such as the Shurangama Sutra and the Nirvana Sutra prohibit the killing and consumption of animal flesh.
3. Abstinence from alcohol. Buddhism teaches that “alcohol is the gateway to indulgence,” and drinking is a violation of the Five Precepts. Therefore, all forms of intoxicating substances are strictly prohibited in Buddhism. Additionally, Buddhism also forbids smoking and other food taboos.

Secondly, promoting vegetarianism. Vegetarianism is commonly regarded as a core element of Buddhist dietary culture. However, the Buddhist tradition of vegetarianism is primarily prevalent in Chinese Buddhism, with Emperor Wu of the Liang dynasty in the Southern Dynasty being one of the earliest advocates. Emperor Wu vigorously promoted vegetarianism and issued the Edict on Prohibiting Wine and Meat, after which Buddhist monasteries banned the consumption of wine and meat. Outside the monasteries, some lay Buddhists also choose to adhere to vegetarianism, either temporarily or permanently, in pursuit of personal well-being. Moreover, Buddhist vegetarian culture has been integrated into Chinese folk customs, such as the tradition of drinking “Laba congee” on the “Buddha’s Enlightenment Day” (Laba Festival).

Due to the geographic environment and the development level of social productivity, the ancient Han Chinese developed a dietary structure that favored vegetarianism with meat as a supplement. Later, Confucianism added deep cultural significance to this practice by promoting “simple meals of vegetables” to “cultivate the body” and improve personal character. This idea aligns with Buddhist teachings on compassion, discipline, and other virtues, which are embodied in everyday eating habits.

Buddhist dietary practice also adheres to the principle of moderation and adapts to local conditions, following the “skillful means” (Upaya). For ordinary followers, Buddhism permits the consumption of “Three Clean Meats” (meat from animals that have died naturally or been killed by others). To accommodate both monastic and lay people’s tastes, ancient monasteries developed sophisticated vegetarian dishes made from tofu and gluten. Additionally, Buddhist vegetarian food spread into secular society.

Finally, tea drinking is a common practice among monks in Buddhist monasteries. Drinking tea is closely linked to meditation, the fundamental Buddhist practice. Meditation requires practitioners to focus, calm the mind, and sit upright, which tea can help facilitate by refreshing the mind and calming the spirit. Tea has thus become an essential beverage for monks practicing meditation, sometimes allowing them to stay awake throughout the night. Even more importantly, tea culture has been integrated into Zen practice. The concept of “Zen and tea are one flavor,” with tea embodying the essence of Zen, gradually led to the popular expression “drink tea and go” in Zen circles.

Moderation, Compassion, and Aesthetic Appreciation

Buddhist dietary culture encompasses three core aspects:

1. Moderation and Self-Discipline in Eating Habits: Religions, based on the “human-God” relationship, can generally be divided into “other-power” religions and “self-power” religions. Buddhism is a “self-power” religion, emphasizing the decisive role of personal enlightenment in attaining Buddhahood. By advocating for abstinence from meat, vegetarianism, and fasting, Buddhism cultivates moderation and self-discipline, reinforcing the religious and cultural identity of its followers.
2. Compassionate Dietary View: Buddhism opposes the selfish practice of over-exploiting and wantonly killing innocent creatures in nature. It promotes love for all sentient and non-sentient beings. The Buddhist precepts against killing and its emphasis on vegetarianism not only reflect the inner requirements of its religious teachings but also embody gratitude, reverence, and compassion for life and nature.
3. Refined and Free-Spirited Aesthetic Taste in Diet: Buddhism pursues a refined, free-spirited aesthetic in dietary culture, which has influenced secular society. For example, during the Song Dynasty, the scholar-official class adopted vegetarianism as a fashionable practice, departing from the meat-heavy diets of the Tang Dynasty. Many scholars of the time expressed their fondness for vegetarian food through poetry, which also reflected their yearning for the “high-minded” life of recluses, as seen in works such as Su Dongpo’s On Vegetable Soup and Zhu Xi’s Poems on Wild Vegetables.

From “Eating Vegetarian and Reciting Buddha” to Ecological Awareness

Buddhism spread from India to China along the Silk Road in the mid-1st century. During its more than a thousand years of dissemination, the dietary ideas, customs, and a wealth of foodstuffs, utensils, and practices from India and Central Asia were introduced to China, significantly enriching the Chinese dietary culture. Buddhist dietary culture, through its long development, has also undergone a process of Sinicization, reflecting and embodying the inherent values, aesthetic tastes, and spiritual qualities of Chinese culture.

It can be said that Buddhist dietary culture serves as a window to understanding both the Sinicization of Buddhism and traditional Chinese culture. Promoting the positive, reasonable aspects of Buddhist dietary culture, guided by modern concepts such as ecology and sustainability, can help modern people develop healthier, more civilized, and scientific eating habits and lifestyles. It also contributes to achieving harmonious coexistence between humans and nature.