Tea Culture of JapanYale University Art Gallery, 2009 - 112 pages Imported to Japan from China during the 9th century, the custom of serving tea did not become widespread until the 13th century. By the late 15th and 16th centuries, tea was ceremonially prepared by a skilled tea master and served to guests in a tranquil setting. This way of preparing tea became known as chanoyu, literally "hot water for tea.”
This elegant book explores the aesthetics and history of the traditional Japanese tea ceremony, examining the nature of tea collections and the links between connoisseurship, politics, and international relations. It also surveys current practices and settings in light of the ongoing transformation of the tradition in contemporary tea houses. Among the precious objects discussed and pictured are ceramic tea bowls, wooden tea scoops, metal sake pourers, and lacquered incense containers, as well as folding screens that evoke the historical settings of serving tea. |
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... potters who resisted experimentation with ceramic art . For example , Tsuji astonished many people when he used a saw to cut clay . He championed such new concepts , but as did other ceramic sculptors of his era , he also kept making ...
... potters in the Raku tradition borrowed from the Mino kilns the innovative hikidashi technique ( mainly used for tea bowls ) , in which the potter suddenly withdraws the piece from the kiln at peak temperature to produce the black . This ...
... potters had abandoned attempts at recreating celadon , and worked with more secure knowledge about the glazes and ... potter applied an iron - rich glaze , then carved out the botanical design in the center and around the rim . The whole ...
Table des matières
Directors Foreword | 7 |
A Journey through Chanoyu Past and Present | 13 |
A History of Chanoyu | 47 |
Droits d'auteur | |
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