Each day we will have a three-hour cooking class where we will practice the zen teaching, “See with your eyes, smell with your nose, taste with your tongue.” These classes are participatory and hands-on, so you will have opportunities to learn for yourself—we’ll add one ingredient at a time — sweet, sour, salty, bitter, and pungent (scharf); occasions to experience earth, stem/leaf, flower/fruit, and how these elements work together.
You will learn cutting techniques (I bring sharp knives) and also sharpening skills. We will study how to care for the ingredients, the work space, and one another. Learning will be facilitated with the practice of silence in class. Opportunities to taste carefully for yourself in a hands-on class are rare.
The course will include some (easy) qi gong, some meditation practice (zazen), and some silence at meal times. Evening lectures will focus on Zen Master Dōgen’s Instructions to the Cook.
Eine Stunde Arbeitsmeditation pro Tag (Samu/Karma Yoga) ist integraler Bestandteil bei allen Aufenthalten im Felsentor.
Edward Espe Brown
Edward began practicing Zen and cooking in 1965 and was ordained as a priest by Shunryu Suzuki Roshi in 1971. His teaching style is both light-hearted and penetrating, incorporating poetry and story-telling, and he will see that we eat well. Author of several cookbooks including «The Tassajara Bread Book» (1970), he is also the editor of «Not Always So», a book of zen lectures by Shunryu Suzuki Roshi (June, 2002). A critically-acclaimed movie «How to Cook Your Life», featuring Edward, premiered in October, 2007. «No Recipe», his latest book was released May 1, 2018.
Beitrag für die Lehrenden
Dana (frei gewählter Geldbetrag für die Lehrperson). Bitte in bar mitbringen.
Reisespesen für Edward Espe Brown
CHF 50. Bitte in bar mitbringen und bei der Kursassistenz begleichen.
Aufenthalt im Felsentor
CHF 475 (95/Tag) im Mehrbettzimmer
CHF 600 (120/Tag) im Doppelzimmer
CHF 750 (150/Tag) im Einzelzimmer, falls verfügbar
zzgl. Kurtaxe: CHF 13.50 (2.70/Tag)
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