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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Detalhes bibliográficos
Autor principal: Kumakura, Isao
Formato: Livro
Idioma:Inglês
Publicado em: 2023
Assuntos:
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
Art
Asian
Japanese
Cooking
Beverages
Coffee & Tea
History
Asia
Japan
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/100619
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