| Edition |
First English edition. |
| Description |
1 online resource (239 pages) : illustrations |
|
text txt rdacontent |
|
computer c rdamedia |
|
online resource cr rdacarrier |
| Note |
First published in Japanese in 1977. |
| Bibliography |
Includes bibliographical references (pages 227-236). |
| Note |
Description based on online resource; title from PDF title page (viewed on May 19, 2023). |
| Summary |
"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 chzu? Chanoyu, the art of preparing tea, developed against a backdrop of social turmoil in late medieval Japan. Through the singular figure of Sen no Riky, it found expression as wabi-cha, or wabi tea, the foundation of Japanese tea culture today. Here, scholar and curator Kumakura Isao investigates the unique cultural value of tea. He examines its rituals and behaviors, elaborates its structure, spaces, and style, and delves into the history of everything from the tea whisk to the tea room itself. Drawing on folklore studies and performing-arts history, Kumakura develops a new perspective on Japan's culture of tea." |
| Subject |
Japanese tea ceremony.
|
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Wabi.
|
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Chashitsu (Japanese tearooms)
|
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Cérémonie du thé.
|
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Wabi.
|
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Chashitsu.
|
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wabi.
|
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teahouses.
|
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ART / Asian / Japanese
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Chashitsu (Japanese tearooms)
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Japanese tea ceremony
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Wabi
|
| Added Author |
McClintock, Martha Jane, translator.
|
|
Shuppan Bunka Sangy Shink Zaidan, publisher.
|
| Other Form: |
Print version: Japanese tea culture : the heart and form of Chanoyu. Tokyo : Japan Publishing Industry Foundation for Culture, 2023 9784866582467 |
| ISBN |
9784866581118 (electronic bk.) |
|
4866581115 (electronic bk.) |
|
