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Films -> Holy Kitchens explores the food-sharing tradition of 'langar' in Sikhism
 

Holy Kitchens explores the food-sharing tradition of 'langar' in Sikhism
Columbia University
Monday, November 29th, 2010
6:00 PM – 7:30 PM (Screening and Q & A with Filmmakers)
Alfred J. Lerner Hall,
2920 Broadway,
New York, NY – 10027

The Golden Temple at Amritsar, India.The Holy Kitchens film series explores the metaphysical meaning of food in religion with the real world experience of sharing food in a spiritual context. Sharing food is as old as time itself and is an inseparable part of the human experience. When we share food in a spiritual setting we imbue it with meaning that draws us closer to our creator and closer to each other. This shared food becomes spiritual sustenance that elevates our consciousness and celebrates the divinity within us. Holy Kitchens aims to make people aware of this commonality of the world’s religious traditions and to illuminate the differences in a way that will engender mutual tolerance and respect.



The first film in the series is called “True Business” which explores the food sharing traditions in sikhism known as the Langar. Other films in the series will include: Karma to Nirvana (Hinduism) Post-Production, 2011 Fall; The Moon of Eid (Islam) Pre-Production; The Wheel of Dharma (Buddhism); The Lord's Supper (Christianity); Celebrating Nowruz (Zoroastrianism) and Feast of Unleavened Bread (Judaism). Taken together, these films are our offering to the dialog that is meant to create more peace and harmony in the world. These films are also scheduled to be screened at Harvard, Cornell, Princeton, Oxford and many Universities around the World.

Watch a trailer for the Holy Kitchens 'True Business' film, click below:

 

About the Filmmakers

Vikas Khanna and Andrew Blackmore-Dobbyn, are award winning chefs, authors and restaurateurs based in New York City. Vikas Khanna created the Holy Kitchens series after many years of thinking about the role of food in our lives, to explore the intersection of food and spirituality. His restaurant Junoon opens in New York in Dec 2010. Vikas is also the consulting chef for the Café at the Rubin Museum of Art.

Andrew Blackmore-Dobbyn (writer, interviewer and narrator) is also a lifelong cook in restaurants from New Orleans to New York City with wide-ranging curiosity. He has traveled around the world and enjoys meeting new and interesting people.

For further details visit www.holykitchens.com

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