Within certain Tibetan Buddhist traditions, specially prepared food offerings play a central role in ritual feasts known as tsog. Texts guiding these practices, sometimes referred to as “sadhanas” or liturgical manuals, detail the specific procedures for preparing and consecrating these offerings, which can include various substances, sometimes including meat. These manuals outline the symbolic significance of each element and the precise steps for transforming ordinary food into sacred substances suitable for offering to deities and enlightened beings.
This ritual transformation of food holds deep spiritual meaning, symbolizing the practitioner’s commitment to generosity and the transmutation of mundane experiences into enlightened awareness. By engaging in these practices, participants aim to accumulate merit, purify negative karma, and cultivate compassion. Historically, the inclusion of meat in such offerings has been interpreted within specific tantric contexts and is not universally practiced across all Tibetan Buddhist lineages. The practice stems from a complex interplay of symbolic interpretations, cultural influences, and historical precedents within the Vajrayana tradition.
