Food and Monastic Space: From Routine Dining to Sacred Worship—Comparative Review of Han Buddhist and Cistercian Monasteries Using Guoqing Si and Poblet Monastery as Detailed Case Studies

Abstract

Through an exploration of meal regulations, dining rituals, and monastic rules of Han Buddhist and Cistercian monks, this article discusses how food affects space formation, layout organization, and site selection in monastic venues using Guoqing Si and Poblet Monastery as detailed case studies. The dining rituals, such as guotang and the Refectory, transform daily routines into acts of worship and practice, particularly within the palace-like dining spaces. Monastic rules and the concept of cleanliness influence the layout of monastic spaces, effectively distinguishing between sacred and secular areas. The types of food, influenced by self-sufficiency and food taboos, impact the formation of monasteries in the surrounding landscape, while the diligent labor of monks in cultivating the wilderness contributes to the sanctity of the venues. By employing anthropology as a tool for field observation and considering architectural design as a holistic mindset, this article concludes that due to the self-sufficiency of monastic lives, monks establish a sustainable agri-food space system. This ensures that food production, waste management, water utilization, food processing, and meal consumption can be sustainable practices. Food taboos are determined by the understanding of purity in both religions, leading to the establishment of a distinct spatial order for food between the sacred and secular realms. Ultimately, ordinary meals are consumed within extraordinary dining spaces, providing monks with a silent and sacred eating atmosphere. Under the overall influence of food, both monasteries have developed their own food spatial systems, and the act of dining has transformed from a daily routine to a sacred worship.