Japanese Tea Culture

Why is the tea-room entrance, or nijiriguchi, so narrow? How did the practice of “passing the bowl,” or mawashinomi, come about? And what hidden meaning lies behind the ritual purification of hands and mouth, or chōzu? Chanoyu, the art of preparing tea, developed against a backdrop of social turmoil...

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Podrobná bibliografie

Hlavní autor:	Kumakura, Isao
Médium:	Online
Jazyk:	angličtina
Vydáno:	Japan Publishing Industry Foundation for Culture 2023
Témata:	Art Asian Japanese Cooking Beverages Coffee & Tea History Asia Japan thema EDItEUR::A The Arts::AG The Arts: treatments and subjects::AGA History of art thema EDItEUR::W Lifestyle, Hobbies and Leisure::WB Cookery / food and drink / food writing::WBX Food and drink: beverages::WBXN Food and drink: non-alcoholic beverages thema EDItEUR::N History and Archaeology::NH History::NHF Asian history
On-line přístup:	https://library.oapen.org/handle/20.500.12657/63301
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!