NYTimes writer Jeff Gordinier experiences a Buddhist approach to slowing down, eating with full attention, even eating less because of it.
"Surrounded by a murmur of clinking forks, spoons and chopsticks, the Blue Cliff congregation, or sangha, spent the lunch hour contemplating the enjoyment of spice, crunch, saltiness, warmth, tenderness and like-minded company.
Some were thinking, too, about the origins of the food: the thousands of farmers, truck drivers and laborers whose work had brought it here." 
This Balinese"Eating Buddha" reflects a delight in food one still can embrace, albeit mindfully.