Relevant bibliographies by topics / Japanese tea ceremony Utensils

Academic literature on the topic 'Japanese tea ceremony Utensils'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Japanese tea ceremony Utensils"

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Cho, Yonglan. "Aspects of Ordered Tea Utensils by Japan in the Late Joseon Dynasty : Focusing on Tsusima Souke Archives." Korean Tea Society 28, no. 2 (June 30, 2022): 26–35. http://dx.doi.org/10.29225/jkts.2022.28.2.26.

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This study is about the Tsushima Soke document at the beginning of the 18th century, the latter half of the Busan kiln, focused on the tea utensils order form, o-aturae-mono-hikae. It was examined from a sample on the requirements for the equipment of the orderers from Japan. The orderers were influential people in Japan, including painters, members of shogun's councilor, tea utensils dealers, daimyo, Buddhist priests, gardeners, tea ceremony, and temple and shrine magistrates. The contents of the order were detailed and complicated. The ability of Joseon potters who could meet such difficult orders reached a respectable standard. The order volume of the equipment ranged from 1 to 100 units carried by ship. Therefore, Joseon potters always made more quantities and sent to Japan. There were various ordered items, such as bowls, pots, water pitchers, water jars, sake cups, sake bottles, vases, kettles, braziers, incense burners, and plates, and the dimensions varied from large tea utensils to small lids. They requested various orders of elegant colors, such as cylindrical tea bowls, stackable tea bowls, table incense burners, sleeve incense burners, ash bowl solders, and clay pots. This study considers the custom-made ceramics made at the Busan Waegwan in the latter half of the Joseon Dynasty, based on the Soke's document, oaturaemonohikae, and explores the production process of the ‘gohon’ tea utensils’ that were born in the collaboration of Japanese connoisseurs and Joseon potter's techniques. The tea utensils are different from the natural beauty of Korea. The patterns and shapes are closely related to the Samurai tea ceremony that was popular at that time, and they were standardized.
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NAGATA, Keiko. "IMPORTANCE AND CHARACTERISTIC OF UTENSILS FOR TEA CEREMONY IN JAPANESE TRADITIONAL FURNITURE REFERENCE BOOKS -CONCEPT OF ARCHITECTURE -." Journal of Architecture and Planning (Transactions of AIJ) 76, no. 668 (2011): 1937–42. http://dx.doi.org/10.3130/aija.76.1937.

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Sato, Yoshinobu, and Mark E. Parry. "The influence of the Japanese tea ceremony on Japanese restaurant hospitality." Journal of Consumer Marketing 32, no. 7 (November 9, 2015): 520–29. http://dx.doi.org/10.1108/jcm-09-2014-1142.

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Purpose – Recent discussions of value-in-use from the perspective of service dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Japanese tea ceremony and in the kaiseki ryori style of Japanese cuisine, which is based on the Japanese tea ceremony. Design/methodology/approach – A historical analysis is used to describe the history of the Japanese tea ceremony in Japan and its influence on Japanese culture. key principles underlying the Japanese tea ceremony and their relationship to Zen Buddhism are summarized and the ways in which these principles are reflected in the service provided by Japanese restaurants are explored. Findings – The two elite restaurants examined in this analysis have designed their service experience to reflect four principles of the tea ceremony: the expression of seasonal feelings, the use of everyday items, ritualized social interactions, and the equality of host and guest. Given these principles, we argue that the tea ceremony and restaurants based on this ceremony imply a co-creation process that is different in three important ways from the process discussed in the co-creation literature. First, the tea ceremony involves dual experiential-value-creation processes. Both the master and the customer experience value-in-use during the delivery of kaiseki cuisine, and the value-in-use each receives is critically dependent on that received by the other. Second, the degree to which value-in-use is created for both parties (the customer and the master) depends on the master’s customization of the service experience based on his knowledge of the customer and that customer’s with the tea ceremony, kaiseki ryori cuisine and Japanese culture. Research limitations/implications – We hypothesize that the dual experiential-value-creation model is potentially relevant whenever the service process contains an element of artistic creation. Potential examples include concerts, recitals, theatre performances and art exhibitions, as well as more mundane situations in which the service provider derives value-in-use from aesthetic appreciations of the service provider’s art. Originality/value – Recent discussions of value co-creation argue that the customer controls the value creation process and the determination of value. The authors argue that the tea ceremony can serve as a metaphor for value co-creation in service contexts where the customer’s value creation process depends on the creation of value-in-use by the service provider.
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Noviana, Fajria. "KESEDERHANAAN WABICHA DALAM UPACARA MINUM TEH JEPANG." IZUMI 4, no. 1 (January 3, 2015): 37. http://dx.doi.org/10.14710/izumi.4.1.37-43.

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The Japanese tea ceremony is called chanoyu in Japanese. It is a multifaceted traditional activity strongly influenced by Zen Buddhism, in which powdered green tea, or matcha, is ceremonially prepared and served to the guests. Wabicha is a style of Japanese tea ceremony particularly associated with Sen no Rikyū that emphasizes simplicity. He refined the art of Japanese tea ceremony equipment and tea house design, with a preference for very simple and very small tea rooms, and natural materials with simpler decoration
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Putri, Anastasia Merry Christiani Widya, and Ratna Handayani. "Prinsip Dasar Budha Zen dalam Chanoyu." Lingua Cultura 4, no. 2 (November 30, 2010): 129. http://dx.doi.org/10.21512/lc.v4i2.361.

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One of the Japanese traditional cultures that had been well known since the 16th century was chanoyu, the tea ceremony presented for the guests and carried out in chasitsu. Tea was introduced in Japan in the 16th century by bhiksu Zen. Formerly, the tea was used for a light stimulation for meditation, drug ingredients, media for Buddha Zen dissemination, dan developing chanoyu spiritual basic. One of the tea ceremony masters, Sen no Rikyu, used four basic principles in chanoyu, those were harmony (wa), respect (kei), purity (sei), silence (jaku). Article elaborated the four basic principles of Buddha Zen in tea ceremony applied in Urasenke chanoyu. Library research and descriptive analysis were applied in this research. The research results indicate that there are wa-keisei-jaku principles and wabi sabi concepts in the Japanese tea ceremony.
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Keenan, Brother Joseph. "The Japanese Tea Ceremony and stress management." Holistic Nursing Practice 10, no. 2 (January 1996): 30–37. http://dx.doi.org/10.1097/00004650-199601000-00005.

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조용란. "A study about SAHOU in Japanese Tea-ceremony." Journal of Japanese Culture ll, no. 36 (February 2008): 433–49. http://dx.doi.org/10.21481/jbunka..36.200802.433.

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Park, Soon-Hui. "Adoption and transformation of japanese green tea on korean tea ceremony." Japanese Language and Literature Association of Daehan ll, no. 53 (February 2012): 351–67. http://dx.doi.org/10.18631/jalali.2012..53.020.

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Hioki, Naoko Frances. "Tea Ceremony as a Space for Interreligious Dialogue." Exchange 42, no. 2 (2013): 125–42. http://dx.doi.org/10.1163/1572543x-12341260.

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Abstract This paper explores the potential of Japanese tea ceremony to be an aesthetic space for inter-religious dialogue. Through a study of historical encounters that took place between European Jesuit missionaries and Japanese tea masters in the late 16th century, this paper elucidates the missionaries’ experiences of tea ceremonies and discusses the validity and limitation of a tea house as a space for cross-cultural and interreligious dialogue. The fruit of tea ceremony in terms of interreligious dialogue includes a shared sense of aesthetic communion that is attained through communal enjoyment of the beauty of nature and drinking a cup of tea in an isolated tea house, where guests are invited to cast away worries of everyday business, as well as their social and religious differences; whereas its limitation pertains to marked indifference toward verbal communication that is characteristic to the way of tea, and thus the historical missionaries’ experience was limited to aesthetic paradigm and did not lead to logical understanding of doctrinal differences between Buddhists and Christians.
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Bruijn, E. d. "Premodern Japan and the modern museum: Tea ceremony utensils in the Cock Blomhoff collection." Journal of the History of Collections 11, no. 1 (January 1, 1999): 25–34. http://dx.doi.org/10.1093/jhc/11.1.25.

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Dissertations / Theses on the topic "Japanese tea ceremony Utensils"

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Chiba, Kaeko. "Class and gender dynamics in chadō (Japanese tea ceremony)." Thesis, University of Bristol, 2006. http://hdl.handle.net/1983/1920eaac-da63-4a97-906e-4a0e43030f18.

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Surak, Kristin Marie. "Nation-work making tea, making Japanese /." Diss., Restricted to subscribing institutions, 2009. http://proquest.umi.com/pqdweb?did=1997614301&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.

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Maetani, Masumi. "Transformation in the aesthetics of tea culture in Japan." Click to view the E-thesis via HKUTO, 2007. http://sunzi.lib.hku.hk/hkuto/record/B39634280.

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Maetani, Masumi, and 前谷真寿美. "Transformation in the aesthetics of tea culture in Japan." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2007. http://hub.hku.hk/bib/B39634280.

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Kane, Melissa Marie. "Communicating tea : an ethnography of social interaction and relationship construction in the Japanese tea ritual /." Thesis, Connect to this title online; UW restricted, 1998. http://hdl.handle.net/1773/8245.

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Kato, Etsuko. "Bodies re-presenting the past, Japanese women and the tea ceremony after World War II." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ58913.pdf.

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Bushnaq, Dawn Suleiman. "House at Yellow Sulfur Springs." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/34929.

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Architecture is a structured relationship of physical elements in which use, experience and memory are integral to its sense of shelter. Beginning with the drawn and built conceptions of the House at Yellow Sulfur Springs, structural fragments of the project included cast concrete studies, a desired relationship between surface, physical structure and light, an indirect path of entry and pre-existing qualities of the site. These fragments coalesced as a house with varying degrees of enclosure, a structure defined by material distinctions and assembly details, and a sensual path between inside and outside. Throughout the project, memory of the Japanese Tea Ceremony, thoughts about the nature of shelter and the ratifying logic of geometry served as additional guides.
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Torniainen, Minna. "From austere wabi to golden wabi philosophical and aesthetic aspects of wabi in the Way of Tea /." Helsinki : Finnish Oriental Society, 2000. http://catalog.hathitrust.org/api/volumes/oclc/45347289.html.

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Demura-Devore, Paul E. "The political institutionalization of tea specialists in seventeenth century Tokugawa Japan the case of Sen Sōtan and sons /." 2005. http://proquest.umi.com/pqdweb?index=0&did=1051244331&SrchMode=2&sid=3&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1263240374&clientId=23440.

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Nakano-Holmes, Julia R. "Furuta Oribe : iconoclastic guardian of chanoyu tradition." Thesis, 1995. http://hdl.handle.net/10125/9891.

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Books on the topic "Japanese tea ceremony Utensils"

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Milgrim, Richard. Tea ceramics. Kyoto: Richard Milgrim, 1999.

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Hyōa, Ikeda. Chadōgu no tanoshimi: Cha ga aru to iu koto. Tōkyō: Shufu no Tomosha, 1985.

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Gallery, Yale University Art, ed. Tea culture of Japan. New Haven: Yale University Art Gallery, 2009.

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Chabako asobi: Hako hako hako. Kyōto-shi: Tankōsha, 2012.

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Konomimono no sekai: Chanoyu no dōgu : sōshōkata ga takushita omomuki no sata. Kyōto-shi: Tankōsha, 2012.

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Edoki no chatō. Kyōto-shi: Tankōsha, 1995.

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Kindai no chashaku: Sukishatachi no yūbi na tesusabi. Kyōto-shi: Tankōsha, 2010.

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Zaidan, Nomura Bunka. Wabicha no seiritsu, Jukō, Jōō. Kyōto-shi: Nomura Bijutsukan, 1989.

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Hakubutsukan, Sendai-shi. Date-ke no chanoyu: Rikyū, Oribe, Enshū, Dōkan, Sekishū, Fumai : tokubetsuten. Sendai-shi: Sendai-shi Hakubutsukan, 2003.

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Milgrim, Richard. Richādo Mirugurimu chatōten =: Tea ceramics 2001 Richard Milgrim. [Tokyo]: Mitsukoshi, 2001.

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Book chapters on the topic "Japanese tea ceremony Utensils"

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Chiba, Kaeko. "Utensils and artisans." In The Japanese Tea Ceremony – An Introduction, 69–92. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-5.

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Chiba, Kaeko. "Tea, sweets, and kaiseki." In The Japanese Tea Ceremony – An Introduction, 93–110. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-6.

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Chiba, Kaeko. "How to have tea and sweets." In The Japanese Tea Ceremony – An Introduction, 140–56. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-9.

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Lau, Wai. "Modern Form of the Japanese Tea Ceremony." In On the Process of Civilisation in Japan, 163–77. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-11424-3_11.

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Lau, Wai. "Medieval Form of the Japanese Tea Ceremony." In On the Process of Civilisation in Japan, 133–46. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-11424-3_9.

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Chiba, Kaeko. "Future." In The Japanese Tea Ceremony – An Introduction, 172–84. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-11.

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Chiba, Kaeko. "Kimono." In The Japanese Tea Ceremony – An Introduction, 111–24. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-7.

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Chiba, Kaeko. "Garden and house." In The Japanese Tea Ceremony – An Introduction, 125–39. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-8.

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Chiba, Kaeko. "Philosophy and aesthetics." In The Japanese Tea Ceremony – An Introduction, 16–32. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-2.

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Chiba, Kaeko. "Religion and belief." In The Japanese Tea Ceremony – An Introduction, 56–68. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003248668-4.

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Conference papers on the topic "Japanese tea ceremony Utensils"

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Lévy, Pierre, and Shigeru Yamada. "3D-modeling and 3D-printing Explorations on Japanese Tea Ceremony Utensils." In TEI '17: Eleventh International Conference on Tangible, Embedded, and Embodied Interaction. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3024969.3024990.

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Yonezawa, Tomoko, Naoto Yoshida, and Nanase Ishikawa. "Japanese Tea Ceremony Experience with Multimodal AR Expressing Mental Concentration." In 2019 IEEE Conference on Virtual Reality and 3D User Interfaces (VR). IEEE, 2019. http://dx.doi.org/10.1109/vr.2019.8797964.

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"An Analysis of the Fusion of Japanese Tea Ceremony and Japanese Language and Literature." In 2018 4th International Conference on Education & Training, Management and Humanities Science. Clausius Scientific Press, 2018. http://dx.doi.org/10.23977/etmhs.2018.29160.

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Sato, Yoshinobu, and Mark E. Parry. "THE INFLUENCE OF THE JAPANESE TEA CEREMONY ON JAPANESE RESTAURANT HOSPITALITY: IMPLICATIONS FOR A THEORY OF CO-CREATION." In Bridging Asia and the World: Globalization of Marketing & Management Theory and Practice. Global Alliance of Marketing & Management Associations, 2014. http://dx.doi.org/10.15444/gmc2014.11.06.03.

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Ko, Kaon, and Salvator-John Liotta. "Digital tea house: Japanese tea ceremony as a pretext for exploring parametric design and digital fabrication in architectural education." In CAADRIA 2011: Circuit Bending, Breaking and Mending. CAADRIA, 2011. http://dx.doi.org/10.52842/conf.caadria.2011.071.

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Nakamura, Kotaro, Hugo Tschirky, and Yasuo Ikawa. "Dynamic service framework approach to sustainable service value shift applied to traditional Japanese tea ceremony." In Technology. IEEE, 2008. http://dx.doi.org/10.1109/picmet.2008.4599869.

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Ní Riain, Isobel. "Teaching in unusual surroundings - Dún Chíomháin, a house in the countryside." In Learning Connections 2019: Spaces, People, Practice. University College Cork||National Forum for the Enhancement of Teaching and Learning in Higher Education, 2019. http://dx.doi.org/10.33178/lc2019.01.

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I teach the Irish language in University College Cork (UCC), Ireland. I lead weekend courses in Dún Chíomháin which is a house owned by UCC in West Kerry. The area in which the house is located forms part of the Gaeltacht, i.e. an Irish speaking area. The goal of the weekends is for the students to speak Irish to each other in an amenable language environment. In Dún Chíomháin, a kitchen, a sitting room and a dining room make up the primary teaching spaces. The learning and teaching is conversational (Baker et al. 2002). The students and teacher interact naturally and without ceremony over cornflakes and toast. The meals are cooked by the students as the Irish words for utensils and tea towels and a host of unforeseen language needs all bubble up amongst the chaos of meal preparation. In Dún Chíomháin, students realise that they don’t know the words for several everyday objects. Such words have never been taught to them, and they have never felt the need to know them before. It is not always easy for students (first years of 18 or 19 years of age usually) to start speaking Irish to their peers when they habitually speak to them in English. I have been observing these problems for some years now and wondered what could be done to help students to make the switch from English to Irish.
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