Here at the frontier, the leaves fall like rain. Although my neighbors are all barbarians, there are still two cups at my table.


Ten thousand flowers in spring, the moon in autumn, a cool breeze in summer, snow in winter. If your mind isn't clouded by unnecessary things, this is the best season of your life.

~ Wu-men ~


Thursday, June 25, 2020

Cook Ding's Anniversay

Today marks the 15th anniversary of Cook Ding's Kitchen. In these fifteen years, over 2100 posts have been made along with almost 1.5 million hits.

So who's this Cook Ding cat? The "skill stories" from Zhuang Zi's Inner Chapters have always resonated with me and in particular, the story about Cook Ding:

Prince Huei's cook was cutting up a bullock. Every blow of his hand, every heave of his shoulders, every tread of his foot, every thrust of his knee, every whshh of rent flesh, every clink of the chopper, was in perfect rhythm — like the dance of the Mulberry Grove, like the harmonious chords of Ching Shou.

"Well done!" cried the Prince. "Yours is skill indeed!"

"Sire," replied the cook laying down his chopper, "I have always devoted myself to Tao, which is higher than mere skill. When I first began to cut up bullocks, I saw before me whole bullocks. After three years' practice, I saw no more whole animals. And now I work with my mind and not with my eye. My mind works along without the control of the senses. Falling back upon eternal principles, I glide through such great joints or cavities as there may be, according to the natural constitution of the animal. I do not even touch the convolutions of muscle and tendon, still less attempt to cut through large bones.

"A good cook changes his chopper once a year — because he cuts. An ordinary cook, one a month — because he hacks. But I have had this chopper nineteen years, and although I have cut up many thousand bullocks, its edge is as if fresh from the whetstone. For at the joints there are always interstices, and the edge of a chopper being without thickness, it remains only to insert that which is without thickness into such an interstice. Indeed there is plenty of room for the blade to move about. It is thus that I have kept my chopper for nineteen years as though fresh from the whetstone.

"Nevertheless, when I come upon a knotty part which is difficult to tackle, I am all caution. Fixing my eye on it, I stay my hand, and gently apply my blade, until with a hwah the part yields like earth crumbling to the ground. Then I take out my chopper and stand up, and look around, and pause with an air of triumph. Then wiping my chopper, I put it carefully away."

"Bravo!" cried the Prince. "From the words of this cook I have learned how to take care of my life."

ZhuangZi (Lin YuTang)

1 comment:

walt said...

Well, the Internet is a vast thing, but you have certainly made your mark on it! And, you've done it by providing quality data to people who hunger for quality. Congrats on 15 years!

Keep it going!

As an aside, you might find Eric Goodman's Foundation Training to be of interest; lots of videos on Youtube. Seems to be very helpful for strength and alignment work.