Order 349489: Cultural Celebration research paper – Tea ceremony in Japan

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References

Abdennour, S., & ebrary, I. (2007). Egyptian customs and festivals. Cairo; New York: American University in Cairo Press. Retrieved from http://site.ebrary.com/lib/sjsu/Doc?id=10409557

Brunner, B., & JSTOR eBooks. (2012). Inventing the Christmas tree [Erfindung des Weihnachtsbaums.English]. New Haven Conn.: Yale University Press. Retrieved from

http://libaccess.sjlibrary.org/login?url=

http://www.jstor.org/stable/10.2307/j.ctt5vkr9c

Cunha, C. A., Cunha, R., & Ebooks Corporation. (2010). Culture and customs of Portugal. Santa Barbara, Calif.: Greenwood. Retrieved from 

http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678364_0

Etzioni, A., Bloom, J., & ebrary, I. (2004). We are what we celebrate. New York: New York University Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10137136

Forbes, B. D. (2015; 2015). America’s favorite holidays: Candid histories. Oakland, California; 4: University of California Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=11116555

Gulevich, T., & Gale Group. (2004). Understanding Islam and Muslim traditions. Detroit, Mich.: Omnigraphics. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.com/servlet/eBooks?ste=22&docNum=CX1886199999

Harris, M., & ebrary, I. (2003). Carnival and other Christian festivals. Austin: University of Texas Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10190666

Kohl, M., & Young, F. The holiday book. Retrieved from http://catalog.hathitrust.org/Record/009128520

Kraay, H., & ebrary, I. (2013). Days of national festivity in Rio de Janeiro, Brazil, 1823 -1889. Stanford, California: Stanford University Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10704776

McCrone, D., McPherson, G., & Palgrave Connect. (2009). National days. Basingstoke England; New York: Palgrave Macmillan. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://www.palgraveconnect.com/doifinder/10.1057/9780230251175

O’Leary, M. H., & Ebooks Corporation. (2010). Culture and customs of Norway. Santa Barbara, Calif.: Greenwood. Retrieved from 

http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678365_0

Sanford, A., & Shiva, V. (2012). Growing Stories from India: Religion and the Fate of Agriculture. University Press of Kentucky. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://www.jstor.org/stable/j.ctt2jcwh4

Christmas, its origin, celebration and significance as related in prose and verse. Schauffler, R. H. (Director). (1907). Retrieved from http://catalog.hathitrust.org/Record/008917202

Arbor Day, its history, observation, spirit and significance. Schauffler, R. H. (Director). (1909). Retrieved from http://catalog.hathitrust.org/Record/001507406

Shusterman, N., & ebrary, I. (2010). Religion and the politics of time. Washington, D.C.: Catholic University of America Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10603300

Spicer, D. G. The book of festivals. Retrieved from http://catalog.hathitrust.org/Record/001277714

Spicer, D. G. (1958). Festivals of Western Europe. Retrieved from http://catalog.hathitrust.org/Record/001277744

 

 

 
 
 

Tea Ceremony in Japan

Joe Liu

San Jose State University

 

 

 

 

 

 

 

The Origin

Tea was brought to japan from China (China 618-907) by the tang dynasty. The first tea ceremony is hinted in the 8th century by a Chinese Buddhist writer in the book dubbed “Cha Ching”. Tea plants for medicinal consumption by Japanese priests and nobbles hallmarks (Japan 710-794) Religious consumption of tea was a practice developed by Myoan Eisai, the founder of Zen Buddhism in the Rinzai sect temple. Tea processing began during this time. Pounding of tea leaves prior to adding warm water and tea whisking after hot water is poured over it form the origins of tea ceremony (Abdennour & ebrary, 2007). Books titled Ta Kuan Cha Lun – General View of Tea and Kissa Yojoki -Tea drinking is good for health popularized the tea ceremony. In the thirteenth century tea spread from the sung, Kamakura to samurai class. It also saw land size increase to plantains. Tea parties emerged between Gekokujou (parvenus); a dynasty formed after the fall of Kamakura, and Toucha (McCrone, McPherson & Palgrave Connect, 2009).

The parties were characterized by a tea testing game; where, guests were to differentiate Honcha (legitimate tea) with other types of tea. There was gambling on the contestants and important rewards given. Among the samurai, tea was believed to tighten bonds as each member in a party would sip from the same bowl. They later adopted the Shoin tea serving style (Cunha, Cunha & Ebooks Corporation, 2010). This made up the alcove (Tokonoma), the couple of ledges (Chigaidana) within the alcove, as well as the side-alcove counter (Tsuke-shoin) with Taami carpet to coat the ground. The Douboushuu adopted the fixed shoin desk from the Samurai and served tea placed on a large utensil stand (Daisu).

Tea eventually spread to low class people. They held ceremonies in a (Kakoi) small room. Thus the best designer of smaller tea room’s ceremony Murata Shukou was referred to as the Father of Tea ceremony- chanoyu (Gulevich, & Gale Group, 2004). He founded a school on the principle of Zen-inspired tea to teach students the art of designing small tea rooms. In his art he developed the four-and-a-half-mat room, refined simplicity (Kakeru), sober-colored pottery from Bizen and Shigaraki, and the most excellent technique of merging Chinese and Japanese tea apparatus. Tea eventually gained fame and it became an art school with titles such as (Chanoyusha) professional teacher, Wabi-suki – three qualities professional, confidence in the presentation of tea, as well as capacity to perform with good manners relevant to an appropriate master, as well as outstanding practical expertise and Meijin- a combination of a waki-suki and a fine Chinese tea apparatus collector.

Types of Japanese Tea formal procedure (The way of life)

These tea ceremonies are celebrated and named in relation to components such as; time of day, season of the year, importance and the occasion for the tea ceremony. The ceremony is performed in an otemae manner. It is based on the Zen Buddhism principles.

 Guests arrive earlier than the said time. They enter the tea room, remove their coats and wear traditional socks known as Tabi. At the stone-basin, they wash their hands and rinse their mouths. In the tea room, they sit on the tatami according to their status. On sitting, the door is closed to alarm the host (Cunha, Cunha & Ebooks Corporation, 2010). The (chaji) having laid a charcoal fire, heats the water, serves a course food, then a (kaishi)a sweet edible paper. The guests break after the meal and go to the waiting area. They are then summoned back whereby the cleansing ritual is redone and they claim their original positions.

As a ritual, the host cleans the utensils before the guests. He then serves tea exchanging bows with every guest. The guest receives the tea bowl, turns the front backwards, takes a few sips, wipes the bowl, compliments the host and passes the bowl to the next guest. When all have drunk, the host heats another tea, serves each guest in their own cups and passes the (chadogou) priceless, Irreplaceable antiques handled with care for viewing. The various ceremonies include:

1. Akatsuki-no-chaji sunrise tea formal procedure in wintry weather

2. Yuuzari-no-chaji (Yûzari-no-chaji) end of the day tea formal procedure performed in hot months

3. Asa-cha early-morning summer tea formal procedure

4. Shoburo first utilize of the handy brazier in May of the year

5. Shougo-no-chaji (Shôgo-no-chaji) noontime tea formal procedure

6. Kuchikiri-no-chaji tea ceremonial commemorating the breaking of the close on a container of fresh tea (November)

7. Nagori-no-chaji tea ritual showing respect for the last remnants of the year’s provisions of tea as well as to perceive the hot months ahead of the winter sets in (October)

8. Yobanashi winter-evening tea ritual

9. Hatsugama steaming of the initial kettle tea formal procedure

10. Sado (chanoyu)

Preparation

Powdered tea (matcha) can be prepared using two methods; usucha and koicha.  Koicha is a three times stronger, rich blend of matcha and hot water as usucha. The matcha is kneaded. Usucha is prepared by using a tea whisk to whip a mixture of matcha and hot water. The elements utilized in preparation of matcha consist of chasen (bamboo whip), chawan (tea basin), chashaku (bamboo tea serving spoon), furui (matcha powder colander), hishaku (bamboo ladle), Kama (large kettle), as well as a source of heat.

The matcha residue is sieved in the furui, to give it an ideal smooth uniformity; typically organized earlier prior to the tea formal procedure. One puts the Kama on the fire supply to steamy simmer (Gulevich, & Gale Group, 2004). The hishaku is then dipped into the Kama to fetch water to warm the tea basin. The water used to warm the tea basin is not used again. Then, a chaasaku is usually used to scoop 2 or 3 scoops of the matcha into the chawan. An additional scoop of warm water (approximately 4 oz.) in the Kama is fetched and emptied into the bowl. This is followed by a whisk of the tea into a solid and foamy stuff using a chasen. The tea tin is then smashed directly from the basin.

Symbolic uses and/or restrictions of symbolic foods associated with a celebration

Tea is associated with character development of an individual among the Japanese. The art of setting a tea room requires simplicity, humility and peace within oneself. The setting of the tea room and order of participation detects and symbolizes humility by the participants.

The act of sipping tea from the same bowl symbolizes trust. This was in fact used by the Samurai dynasty to strengthen their bond.

High consumption of tea was however restricted among the working class. It was associated with calming of the nerves. This made workers lazy and unproductive. It was viewed as an evil to the economy. Thus a rule was that tea be served prior the gin bottle. Contrast to this in 1980s it’s again viewed as a temperament reformer instrument. It evoked the emotional side of men and stroke a moral balance distracting men from over alcohol consumption.

The equipage used to serve the tea was a symbol of class, taste and lavish lifestyle. It gave one a status. The women serving the tea would decorate their arms and hands and the décor environment to the host man gave him a title among the clansmen.

Tea consumption is offered as a sign of comfort to those that are distressed.

Changing uses of Tea due to Immigration and Globalization

EGYPT, MORROCO & TURKEY

In Egypt, they serve their tea in glasses. Tea is consumed regularly in a day. It usually black tea and highly sweetened. Moroccans use mint tea before and following foods. Mint is meant to help indigestion. Tea preparation is a male role. Mint tea is prepared by mixing Chinese Green Tea with either clean or desiccated mint vegetation, an outsized piece of sugar in a large teapot. Warm water is emptied into the pot and let to boil for a number of minutes (Abdennour & ebrary, 2007). From an approximately standing altitude tea is poured in a slight stream into the little glasses lined up underneath. This lavish dispensation act puts air in the mint tea throughout the room and spreading the energizing scent.

English

In the England culture they took tea in the afternoon basically because their meals are spaced into breakfast and dinner. They consumed it in the tea gardens; working class usually took their tea when it is accompanied by sweets, a cake or scones. However, tea is commonly drunk in English speaking countries at either time of day from morning till evening regularly (McCrone, McPherson & Palgrave Connect, 2009).

French

They consumed true Camellia sinensis plant tea in a sophisticated luxurious manner. They also used expensive utensils and served it with lavishly costly pastries.

Conclusion

Japanese tea ceremonial is like an example of utilizing all sensorial strategy to stability and is an esthetic logic of non-westernized strategy in art. One ought not to depend merely on western point of view of what is regard as art. It is a pure earnest moral form of service and art. In its simplicity, it remains a diehard ceremony as in touches on the way of life for families. These numerous gatherings to take tea allow for communication that keeps homes intact, with or without exercising the ceremonial Japanese procedure in full.

The global commercialization of tea, the tea blending prospects, the tea additives , value chains, tea research, tea capacity building institutions are evidence of the tea hallmark. Tea ceremony is a global influence. The restrictions that come with tea emanate from the health effects arising from the sweeteners used. It is important to note though in history the Japanese lack health effects arising from tea, they are known to be physically fit.

 

References

Sen Soshitsu, X. V., & Morris, V. D. (1998). The Japanese way of tea: from its origins in China to Sen Rikyū. Honolulu: University of Hawai’i Press.

HAGA, K. (1983). THE APPRECIATION OF ZEN SCROLLS+ BOKUSEKI. CHANOYU QUARTERLY-TEA AND THE ARTS OF JAPAN, (36), 7-25.

Sadler, A. L. (2011). Cha-no-yu: the Japanese tea ceremony. Tuttle Publishing.

Prideaux, Eric. “Tea to soothe the soul”. The Japan Times, May 26, 2002.

Tsuitsui Hiroichi. “Usucha”. Japanese online encyclopedia of Japanese Culture (in Japanese). Retrieved 2012-07-13.

Graham, P. J. (1998). Tea of the Sages: the Art of Sencha. University of Hawaii Press.

Running head: TEA CEREMONY IN JAPAN
1

TEA CEREMONY IN JAPAN
2

 

 

 
 
 

Tea Ceremony in Japan

Joe Liu

San Jose State University

 
 
 

The Origin

Tea was brought to Japan from China (618-907 AD) by the Tang Dynasty. The first Tea Ceremony is hinted in the 8th century by a Chinese Buddhist writer in the book dubbed “Cha Ching”. Tea plants for medicinal consumption by Japanese priests and nobbles hallmarks (Japan 710-794). Religious consumption of tea was a practice developed by Myoan Eisai, the founder of Zen Buddhism in the Rinzai sect temple. Tea processing began during this time. Pounding of tea leaves prior to adding warm water, and tea whisking after hot water is poured over it form the origins of tea ceremony (Abdennour & ebrary, 2007). Books titled “Ta Kuan Cha Lun” – General View of Tea, and “Kissa Yojoki” – Tea drinking is good for health popularized the tea ceremony. In the thirteenth century, tea spread from the Sung, Kamakura to Samurai class. It also saw land size increase to plantains. Tea parties emerged between Gekokujou (parvenus); a dynasty formed after the fall of Kamakura, and Toucha (McCrone, McPherson & Palgrave Connect, 2009).

Furthermore, the parties were characterized by a tea testing game; where, guests were to differentiate Honcha (legitimate tea) with other types of tea. There was gambling on the contestants and important rewards given. Among the samurai, tea was believed to tighten bonds as each member in a party would sip from the same bowl. They later adopted the Shoin tea serving style (Cunha, Cunha & Ebooks Corporation, 2010). This made up the alcove (Tokonoma), the couple of ledges (Chigaidana) within the alcove, as well as the side-alcove counter (Tsuke-shoin) with Tatami carpet to coat the ground. The Douboushuu adopted the fixed shoin desk from the Samurai and served tea placed on a large utensil stand (Daisu).

Tea eventually spread to the low class people. They held ceremonies in a (Kakoi) small room. Therefore, the best designer of smaller tea room’s ceremony, Murata Shukou was referred to as the Father of Tea ceremony- chanoyu (Gulevich, & Gale Group, 2004). He founded a school on the principle of Zen-inspired tea to teach students the art of small tea room’s designing. In his art, he developed the four-and-a-half-mat room, refined simplicity (Kakeru), sober-colored pottery from Bizen and Shigaraki, and the most excellent technique of merging Chinese and Japanese tea apparatus. Tea eventually gained fame, and it became an art school with titles such as (Chanoyusha) professional teacher. Wabi-suki – three qualities professional, confidence in the presentation of tea, having the capacity to perform with good manners relevant to an appropriate master, and an outstanding practical expertise; likewise, Meijin- a combination of a waki-suki and a fine Chinese tea apparatus collector.

Types of Japanese Tea formal procedure (The way of life)

These tea ceremonies are celebrated and named in relation to components, such as: time of day, season of the year, importance and the occasion for the tea ceremony. The ceremony is performed in an otemae manner. It is based on the Zen Buddhism principles.

Guests arrive earlier than the said time. They enter the tea room, remove their coats, and wear traditional socks known as Tabi. At the stone-basin, they wash their hands and rinse their mouths. In the tea room, they sit on the tatami according to their status. On sitting, the door is closed to alarm the host (Cunha, Cunha & Ebooks Corporation, 2010). The (chaji) having laid a charcoal fire, heats the water, serves a course food, then a (kaishi) sweet edible paper. Later on, the guests’ break after the meal and go to the waiting area. They are then summoned back whereby the cleansing ritual is redone, and they claim their original positions.

As a ritual, the host cleans the utensils before the guests. He then serves tea-exchanging bows with every guest. The guest receives the tea bowl, turns the front backwards, takes a few sips, wipes the bowl, compliments the host, and passes the bowl to the next guest. When all have drunk, the host heats another tea, serves each guest in their own cups, and passes the (chadogou) priceless, irreplaceable antiques handled with care for viewing. The various ceremonies include:

1. Akatsuki-no-chaji – sunrise tea formal procedure in wintry weather

2. Yuuzari-no-chaji (Yûzari-no-chaji) – end of the day tea formal procedure performed in hot months

3. Asa-cha – early-morning summer tea formal procedure

4. Shoburo – first utilize of the handy brazier in May of the year

5. Shougo-no-chaji (Shôgo-no-chaji) – noontime tea formal procedure

6. Kuchikiri-no-chaji – tea ceremonial commemorating the breaking of the close on a container of fresh tea (November)

7. Nagori-no-chaji – tea ritual showing respect for the last remnants of the year’s provisions of tea as well as to perceive the hot months ahead of the winter sets in (October)

8. Yobanashi – winter-evening tea ritual

9. Hatsugama – steaming of the initial kettle tea formal procedure

10. Sado (chanoyu)

Preparation

Powdered tea (matcha) can be prepared using two methods, usucha and koicha. Koicha is a three times stronger, rich blend of matcha and hot water as usucha. The matcha is kneaded. Usucha is prepared by using a tea whisk to whip a mixture of matcha and hot water. In addition, the elements utilized in preparation of matcha consist of chasen (bamboo whip), chawan (tea basin), chashaku (bamboo tea serving spoon), furui (matcha powder colander), hishaku (bamboo ladle), Kama (large kettle), as well as a source of heat.

The matcha residue is sieved in the furui, to give it an ideal smooth uniformity; typically organized earlier prior to the tea formal procedure. One puts the Kama on the fire supply to steamy simmer (Gulevich, & Gale Group, 2004). The hishaku is then dipped into the Kama to fetch water to warm the tea basin. The water used to warm the tea basin is not used again. Then, a chaasaku is usually used to scoop 2 or 3 scoops of the matcha into the chawan. An additional scoop of warm water (approximately 4 oz.) in the Kama is fetched and emptied into the bowl. This is followed by a whisk of the tea into a solid and foamy stuff using a chasen. The tea tin is then smashed directly from the basin.

Symbolic uses and/or restrictions of symbolic foods associated with a celebration

Tea is associated with character development of an individual among the Japanese. The art of setting a tea room requires simplicity, humility, and peace within oneself. The setting of the tea room and order of participation detects and symbolizes humility by the participants. Besides, the act of sipping tea from the same bowl symbolizes trust. This was in fact used by the Samurai dynasty to strengthen their bond.

High consumption of tea was however restricted among the working class. It was associated with calming of the nerves that essentially made workers lazy and unproductive. It was viewed as an evil to the economy, thus a rule was that tea be served prior the gin bottle. In contrast to this in 1980s, it’s again viewed as a temperament reformer instrument. It evoked the emotional side of men, and stroked a moral balance distracting men from over alcohol consumption.

The equipage used to serve the tea was a symbol of class, taste, and lavish lifestyle. It gave one a status. The women serving the tea would decorate their arms and hands and the décor environment to the host man gave him a title among the clansmen. What’s more, tea consumption is offered as a sign of comfort to those that are distressed.

Changing uses of Tea due to Immigration and Globalization

EGYPT, MORROCO & TURKEY

In Egypt, people serve their tea in glasses. Tea is consumed regularly in a day. The tea is black tea and highly sweetened. Moroccans use mint tea before and following foods. Mint is meant to help in digestion. Tea preparation is a male role. Mint tea is prepared by mixing Chinese Green Tea with either clean or desiccated mint vegetation, an outsized piece of sugar in a large teapot. Warm water is emptied into the pot and let to boil for a number of minutes (Abdennour & ebrary, 2007). From an approximately standing altitude, tea is poured in a slight stream into the little glasses lined up underneath. This lavish dispensation act puts air in the mint tea throughout the room and spreading the energizing scent.

England

In English culture, people took tea in the afternoon basically because their meals are spaced into breakfast and dinner. They consumed it in the tea gardens; working class usually took their tea when it is accompanied by sweets, a cake or scones. Nevertheless, tea is commonly drunk in English speaking countries at either time of day from morning until evening regularly (McCrone, McPherson & Palgrave Connect, 2009).

France

In French culture, people consumed true Camellia sinensis plant tea in a sophisticated luxurious manner. They also used expensive utensils and served it with lavishly costly pastries.

Conclusion

Japanese tea formal procedure is a vivid example of utilizing all sensorial strategy to stability, with an esthetic logic of non-westernized strategy in art. One ought not to depend merely on western point of view of what is regard as art. It is a pure earnest moral form of service and art. In its simplicity, it remains a diehard ceremony as in touches on the way of life for families. These numerous gatherings to take tea allow for communication that keeps homes intact, with or without exercising the ceremonial Japanese procedure in full.

The global commercialization of tea, the tea blending prospects, the tea additives, value chains, tea research, tea capacity building institutions are evidence of the tea hallmark. As a result, tea ceremony can be seen as a global influence. The restrictions that come with tea emanate from the health effects, arising from the sweeteners used. It is important to note that in history the Japanese lack health effects arising from tea, they are known to be physically fit.

References

Abdennour, S., & ebrary, I. (2007). Egyptian customs and festivals. Cairo; New York: American

University in Cairo Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10409557

  

Cunha, C. A., Cunha, R., & Ebooks Corporation. (2010). Culture and customs of Portugal. Santa

            Barbara, Calif.: Greenwood. Retrieved

    from 

http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678364_0

Gulevich, T., & Gale Group. (2004). Understanding Islam and Muslim traditions. Detroit, Mich.: Omnigraphics. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.com/servlet/eBooks?ste=22&docNum=CX1886199999

McCrone, D., McPherson, G., & Palgrave Connect. (2009). National days. Basingstoke England;

            New York: Palgrave Macmillan. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://www.palgraveconnect.com/doifinder/10.1057/9780230251175

NuFS 144: Food Culture Research Paper

Task:

1) Present a history of a chosen food or cultural celebration using an anthropological/historical point of view

a) Describe traditional uses of the food in the cultures where it is used

b) Identify historical importance of the food, including symbolic uses and any restrictions on the use of the food

c) Discuss changing uses of the food in the modern world due to immigration and globalization

OR

2) Present a history of a celebration using an anthropological/historical point of view

a) Discuss associated symbolic food(s) and their meaning in the context of the celebration

b) Identify typical preparations

c) Discuss changing uses of the food in the modern world due to immigration and globalization

Acceptable Resources:

·

Encyclopedias on Food

· Oxford Companion to Food

·

Available electronically

through

Oxford Reference Online

· Available in the 2nd floor reference area (TX349 .D36 2006)

· Oxford Encyclopedia of Food and Drink in America (this would be good for knowing how a food was and continues to be used in the United States)

· Available electronically through Oxford Reference Online

· Available in the 2nd floor reference area (TX349 .E45 2004)

· Oxford Companion to American Food and Drink

· Available in the 2nd floor reference area (TX349 .O94 2007)

· Cambridge World History of Food

· Available in the 2nd floor reference area (TX353 .C255 2000)

· Encyclopedia of Food and Culture

· Available in the 2nd floor reference area (GT2850 .E53 2003)

· Available electronically through

Gale Virtual Reference Library

· Food Cultures of the World Encyclopedia

· Available in the 2nd floor reference area (GT2850 .F666 2011)

· Encyclopedias on Festivals

· Encyclopedia of Religious Rites, Rituals, and Festivals

· Available in the 2nd floor reference area (BL31 .E47 2004)

· Encyclopedia of Holidays and Celebrations: A Country-By-Country Guide

· Available in the 2nd floor reference area (GT3930 .E53 2006)

**Also consider country encyclopedias, as these can offer historical, economic, and cultural information. This may be helpful when thinking about how a food or festival may be significant to a country’s identity and past.

· Journals (Scholarly articles) – One reference from this group/type

·

Academic Search Complete

· Input your search terms

· On the left hand side you will these options:

· Use the source type option to select the format.

· Academic journals will be scholarly and more comprehensive, but the focus will be very narrow. Academic journals can be helpful for finding studies that have observed health effects for your food item.

· Example:

http://libaccess.sjlibrary.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=84784667&site=ehost-live

· Magazines may be a little lengthier than newspaper articles

· Example:

http://libaccess.sjlibrary.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=8826079&site=ehost-live

· Newspapers are great for a current treatment on the topic

· Example:

http://libaccess.sjlibrary.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=34267315&site=ehost-live

· This article features the Long Island Garlic Festival. You could mention Gilroy’s Festival, too.

· Magazines (Not scholarly in nature, but they indicate modern uses of food) – One reference from a magazine or newspaper category

· Select the Magazines option from the source types in Academic Search Complete

· Newspapers (Not scholarly, but they indicate modern uses of food) – One reference from a magazine or newspaper category

· ProQuest Newsstand, which includes major newspapers, like the New York Times, Los Angeles Times, Chicago Tribune, and San Francisco Chronicle

· Available electronically

· From Academic Search Complete, select the Newspaper option

Books are also acceptable resources for your assignment! Depending on your topic, this may be the best way to obtain information about your food.

· To find books, search the

library’s catalog

· Tips on searching:

· Look alternate ways to describe your food. When looking for a spice or herb, you could search for spices and herbs or add in a country for more specificity (e.g., India/Indian spices instead of turmeric)

· If it’s a plant, look for its scientific name (e.g., corn’s scientific name is Zea mays)

· If the food is called by a different name in another country, search for that term, too (e.g., corn is also called maize)

· Add “food culture” in your search and see if that helps with narrowing down your results

· If you’re looking for a food that is native to a specific country, search the country’s name with one of these search terms: “cookery,” “cooking,” or “food habits”

Databases to search (do this last and only if you were unable to obtain sufficient resources through the other recommended resources):

·

JSTOR

·

America: History and Life

·

Social Sciences Full Text

Still need help? Contact Emily Chan at 408-808-2044 or

emily.chan@sjsu.edu

Revised 9/15

Cultural Celebration Research Paper and Presentation

NuFS 144 sec.

10

and 11

Spring

20

17

GELO 2 Identify the historical context of ideas and cultural traditions outside the U.S. and how they have influenced American culture.

Due Dates:

Research Paper:
Sec. 10: Tues, 4/11; Sec. 11: Tues, 4/11

Presentation:
Sec. 10: 4/25, 5/2, 5/4, 5/9, and 5/11

Sec. 11: 4/18, 4/25, 5/2, 5/9, and 5/16

For this project, you will research a traditional cultural celebration featuring symbolic foods. Topics will be chosen from the approved list below, by lottery on the first day of class. You will present a history of the cultural celebration from an anthropological/historical point of view, and you will include discussion of associated symbolic food(s) and the meaning in the context of the celebration, and typical preparations. You will also discuss changes in the celebration in the modern world due to immigration and globalization.

The paper will be 5 pages double-spaced in length and must include a list of at least 4 references in APA format. The best references are publications from the library links provided, with working SJSU library link listed (test the link!). You may use books, journals, magazines, and newspapers. If you use 4 SJSU library sources, you will earn

5 points

of extra credit. Websites may be as sources only if they are credible sources of information, in the instructor’s judgment. You should not use information from blogs, FaceBook, personal websites, or wikis. Look for academic/educational, news bureau, travel, tourism, hospitality, or similar sites.

In-paper citations should follow the same approved format (APA). Turnitin.com originality score of 10% or less is expected, and you will be allowed to resubmit your paper.

The presentation should be 5 minutes maximum, and will be an overview of the paper. You should prepare at least 4 PowerPoint slides as visual aids (maps, pictures of food preparations, celebrations, etc.). See rubric below and short PowerPoint posted on the Assignment in Canvas.

Cultural Celebration Topics

· Lunar New Year

· Tet

· Oshogatsu

· Day of the Dead

· Christmas (France)

· Christmas (Italy)

· Diwali

· Seder

· Rosh Hashanah

· Hanukkah

· Autumn Moon Festival

· Weddings (pick a country)

· St. Lucia’s Day

· Songkran

· Oktoberfest in Germany

· Birthdays

· Epiphany/Three Kings Day

· Ramadan

· Yalda Night

· Mardi Gras

· Las Posadas

· Greek Easter

· Quinceanera

· Bar Mitzvah

· Holi

· Nauroz (Nowruz)

· Tea ceremony (Japan)

· Afternoon tea (England)

· Doljanchi

· Kwanzaa

· Cinco de Mayo

Cultural Celebration Research Paper and Presentation Grading Rubric

All papers must be submitted to Assignments/Canvas (plagiarism detection will be activated).

Note: This paper is a research paper and should be written as an objective presentation of the information you have found in researching the topic. Do not include personal opinions or preferences (write in 3rd person only). The presentation is more casual and you may include personal thoughts and insights.

20

10

20

20

Grading Rubric – Food Culture Research Paper

Points

History of celebration (where, when was it first celebrated; other anthropological/historical details)

20

Description of tradition in cultures where it is celebrated: what traditional dishes or special foods are eaten and preparation methods (no recipes); describe typical customs or special practices of the celebration

Symbolic uses and/or restrictions of symbolic foods associated with a celebration (3 or more examples)

10

Current usage or changes in how/where celebrated (include changes due to immigration/globalization or other, use by immigrants to US)

References (4 references from library list with working SJSU library links – plus 5 points EC); credible websites

Quality of writing (grammar spelling, topic organization)

Total

100

Points

Total

Grading Rubric – Food Culture Research Presentation

Cultural Celebration Information: Origins and history described, symbolic/restricted foods explained, how it is celebrated today and in the US

13 points

Visuals: appealing, not too much information/slide: bullet points no more than 5 words long (no complete sentences).

5 points

Organization and presentation: good structure, polished and practiced; enthusiastically presented; content of slides described, not read; no notes; short bullet points, no long sentences); kept to time limit (within 30 sec of time allotted); presented enthusiastically, made eye contact and engaged with the audience.

7 points

25 points

NuFS 144 Cultural Celebration Research Paper/Presentation
1 of 2

NuFS 144: Cultural Celebration Research Paper – Library Tips

Task

1) Present a history of a celebration using an anthropological/historical point of view

a) Discuss associated symbolic food(s) and their meaning in the context of the celebration

b) Identify typical preparations

c) Discuss changing uses of the food in the modern world due to immigration and globalization

Research Guide for NuFS 144

libguides.sjsu.edu/nufs144

Obtain background information on the cultural celebration

· Go to Gale Virtual Reference Library, an encyclopedic resource (

library.sjsu.edu

> Articles & Databases > G > Gale Virtual Reference Library)

· Simply type in the celebration in question

· Can’t find it? Look for materials on the country in which the cultural celebration takes place. Example: La Tomatina, the Spanish tomato-throwing festival

Catalog search = spain AND festivals

Retrieved results includes Festivals & Rituals of Spain (

http://catalog.sjlibrary.org/record=b1717702~S1

), possibly a good resource

Books

· To find both print and electronic books, search the library’s catalog (available on the library’s homepage library.sjsu.edu):

· Tips on searching:

· Restrict your search to “SJSU” to remove all of the public library materials. You will find that there may be lots of children’s picture books on your topic or short non-fictional works. While these may be helpful in gaining an understanding of your celebration, these are not ideal for a college assignment.

· Look for alternate names and/or spellings of your cultural celebration.

· Example: Eid al-Fitr is also known as Fastbreaking Eid, Sweet Festival, Ramadan feast, Eid al-Saghir, Sugar Feast, etc.

· If you can’t find materials on the first item, go through the entire list

· Again, if you cannot find any materials by searching for the celebration name, search the country name and the word holiday, celebration, or festival

· Example: india AND festival (for a search on Holi)

· Retrieved results include The Life of Hinduism (

http://catalog.sjlibrary.org/record=b3113827~S6

), Growing Stories from India (

http://catalog.sjlibrary.org/record=b5075125~S6

) – both have a chapter on Holi

· Add “food culture” to your country in question and see if that helps with narrowing down your results

· If you’re looking for a food that is native to a specific country, search the country’s name with one of these search terms: “cookery,” “cooking,” or “food habits”

· To search ebooks only

· Library’s home page (library.sjsu.edu) > Search & Find > Ebooks

· Best options: ebrary and EBL

· All ebooks are fully keyword searchable

· Look for the citation feature on each platform

Journals (Scholarly articles)

· Academic Search Complete

· Input your search terms

· On the left hand side you will these options:

· Use the source type option to select the format.

· Academic journals will be scholarly and more comprehensive, but the focus will be very narrow. Academic journals can be helpful for in-depth articles on one aspect of your celebration.

· Example:

Dermatoses among Children from Celebration of “Holi,” the Spring Festival, in India

· This article reports on the skin afflictions that may result from the inhalation and application of the colors/dyes that are used during Holi.

· Magazines may be a little lengthier than newspaper articles

· Example:

Strength Thru Joy: Holi in Fiji

· This article discusses how Holi is celebrated among Hindu Fijians.

· Newspapers are great for a current treatment on the topic (particularly how your celebration has changed with immigration and globalization)

· Example:

A Traditional Hindu Spring Parade in Queens is Canceled as Organizers Feud

· The Phagwah or Holi parade is cancelled, due to organizer infighting, which some think is “a reflection of the increasing complexity within a growing population, with combustible differences being a natural outgrowth of the community’s social and political evolution.”

· Magazines (Not scholarly in nature, but they provide trends and some greater topical treatment of the celebration)

· Select the Magazines option from the source types in Academic Search Complete

· Newspapers (Not scholarly, but they indicate current aspects particularly helpful for captured how your celebration has changed, due to immigration and globalization)

· From Academic Search Complete, select the Newspaper option

· ProQuest Newsstand, which includes major newspapers

Other Potential Databases

·

JSTOR

– scholarly journal articles on many disciplines (food items and celebrations could be covered in this resource)

·

America: History and Life

– database on history and life in America (good if you would like to see how a food item migrated to the United States and became part of the culture)

·

Social Sciences Full Text

– database that includes many social sciences

·

Hospitality & Tourism Complete – database on travel and food service

Revised 03/17

Runninghead: TEA CEREMONY IN JAPAN

1

Tea Ceremony in Japan

Joe Liu

San Jose State University

TEA CEREMONY IN JAPAN 2

The Origin

Tea was brought to Japan from China (618-907 AD) by the Tang Dynasty. The first Tea

Ceremony is hinted in the 8th century by a Chinese Buddhist writer in the book dubbed “Cha

Ching”. Tea plants for medicinal consumption by Japanese priests and nobbles hallmarks (Japan

710-794). Religious consumption of tea was a practice developed by Myoan Eisai, the founder of

Zen Buddhism in the Rinzai sect temple. Tea processing began during this time. Pounding of tea

leaves prior to adding warm water, and tea whisking after hot water is poured over it form the

origins of tea ceremony (Abdennour & ebrary, 2007). Books titled “Ta Kuan Cha Lun” – General

View of Tea, and “Kissa Yojoki” – Tea drinking is good for health popularized the tea ceremony.

In the thirteenth century, tea spread from the Sung, Kamakura to Samurai class. It also saw land

size increase to plantains. Tea parties emerged between Gekokujou (parvenus); a dynasty formed

after the fall of Kamakura, and Toucha

(McCrone, McPherson & Palgrave Connect, 2009).

Furthermore, the parties were characterized by a tea testing game; where, guests were to

differentiate Honcha (legitimate tea) with other types of tea. There was gambling on the

contestants and important rewards given. Among the samurai, tea was believed to tighten bonds

as each member in a party would sip from the same bowl. They later adopted the Shoin tea

serving style (Cunha, Cunha & Ebooks Corporation, 2010). This made up the alcove

(Tokonoma), the couple of ledges (Chigaidana) within the alcove, as well as the side-alcove

counter (Tsuke-shoin) with Tatami carpet to coat the ground. The Douboushuu adopted the fixed

shoin desk from the Samurai and served tea placed on a large utensil stand (Daisu).

Tea eventually spread to the low class people. They held ceremonies in a (Kakoi) small

room. Therefore, the best designer of smaller tea room’s ceremony, Murata Shukou was referred

to as the Father of Tea ceremony- chanoyu (Gulevich, & Gale Group, 2004). He founded a

&

nobles

Laurie Steinberg
Laurie Steinberg: this reference doesn’t make sense either. Why would a book about Portuguese culture include this information? There is nothing about Japan in the table of contents.

Laurie Steinberg
Laurie Steinberg: since this book is about Egypt, I don’t think it would have this information in it. Can you show me?

TEA CEREMONY IN JAPAN 3

school on the principle of Zen-inspired tea to teach students the art of small tea room’s

designing. In his art, he developed the four-and-a-half-mat room, refined simplicity (Kakeru),

sober-colored pottery from Bizen and Shigaraki, and the most excellent technique of merging

Chinese and Japanese tea apparatus. Tea eventually gained fame, and it became an art school

with titles such as (Chanoyusha) professional teacher. Wabi-suki – three qualities professional,

confidence in the presentation of tea, having the capacity to perform with good manners relevant

to an appropriate master, and an outstanding practical expertise; likewise, Meijin- a combination

of a waki-suki and a fine Chinese tea apparatus collector.

Types of Japanese Tea formal procedure (The way of life)

These tea ceremonies are celebrated and named in relation to components, such as: time of

day, season of the year, importance and the occasion for the tea ceremony. The ceremony is

performed in an otemae manner. It is based on the Zen Buddhism principles.

Guests arrive earlier than the said time. They enter the tea room, remove their coats, and

wear traditional socks known as Tabi. At the stone-basin, they wash their hands and rinse their

mouths. In the tea room, they sit on the tatami according to their status. On sitting, the door is

closed to alarm the host (Cunha, Cunha & Ebooks Corporation, 2010). The (chaji) having laid a

charcoal fire, heats the water, serves a course food, then a (kaishi) sweet edible paper. Later on,

the guests’ break after the meal and go to the waiting area. They are then summoned back

whereby the cleansing ritual is redone, and they claim their original positions.

As a ritual, the host cleans the utensils before the guests. He then serves tea-exchanging

bows with every guest. The guest receives the tea bowl, turns the front backwards, takes a few

sips, wipes the bowl, compliments the host, and passes the bowl to the next guest. When all have

Laurie Steinberg
Laurie Steinberg: sentence is lacking a verb

Laurie Steinberg
Laurie Steinberg: alert ?

Laurie Steinberg
Laurie Steinberg: what is a chaji ?

TEA CEREMONY IN JAPAN 4

drunk, the host heats another tea, serves each guest in their own cups, and passes the (chadogou)

priceless, irreplaceable antiques handled with care for viewing. The various ceremonies include:

1. Akatsuki-no-chaji – sunrise tea formal procedure in wintry weather

2. Yuuzari-no-chaji (Yûzari-no-chaji) – end of the day tea formal procedure performed in

hot months

3. Asa-cha – early-morning summer tea formal procedure

4. Shoburo – first utilize of the handy brazier in May of the year

5. Shougo-no-chaji (Shôgo-no-chaji) – noontime tea formal procedure

6. Kuchikiri-no-chaji – tea ceremonial commemorating the breaking of the close on a

container of fresh tea (November)

7. Nagori-no-chaji – tea ritual showing respect for the last remnants of the year’s provisions

of tea as well as to perceive the hot months ahead of the winter sets in (October)

8. Yobanashi – winter-evening tea ritual

9. Hatsugama – steaming of the initial kettle tea formal procedure

10. Sado (chanoyu)

Preparation

Powdered tea (matcha) can be prepared using two methods, usucha and koicha. Koicha is

a three times stronger, rich blend of matcha and hot water as usucha. The matcha is kneaded.

Usucha is prepared by using a tea whisk to whip a mixture of matcha and hot water. In addition,

the elements utilized in preparation of matcha consist of chasen (bamboo whip), chawan (tea

basin), chashaku (bamboo tea serving spoon), furui (matcha powder colander), hishaku (bamboo

ladle), Kama (large kettle), as well as a source of heat.

Laurie Steinberg
Laurie Steinberg: closure. ?

Laurie Steinberg
Laurie Steinberg: be sure to repeat citations if still the same as the last citation, or make sure you include any new citations. It’s not clear what source all this is.

TEA CEREMONY IN JAPAN 5

The matcha residue is sieved in the furui, to give it an ideal smooth uniformity; typically

organized earlier prior to the tea formal procedure. One puts the Kama on the fire supply to

steamy simmer (Gulevich, & Gale Group, 2004). The hishaku is then dipped into the Kama to

fetch water to warm the tea basin. The water used to warm the tea basin is not used again. Then,

a chaasaku is usually used to scoop 2 or 3 scoops of the matcha into the chawan. An additional

scoop of warm water (approximately 4 oz.) in the Kama is fetched and emptied into the bowl.

This is followed by a whisk of the tea into a solid and foamy stuff using a chasen. The tea tin is

then smashed directly from the basin.

Symbolic uses and/or restrictions of symbolic foods associated with a celebration

Tea is associated with character development of an individual among the Japanese. The

art of setting a tea room requires simplicity, humility, and peace within oneself. The setting of

the tea room and order of participation detects and symbolizes humility by the participants.

Besides, the act of sipping tea from the same bowl symbolizes trust. This was in fact used by the

Samurai dynasty to strengthen their bond.

High consumption of tea was however restricted among the working class. It was

associated with calming of the nerves that essentially made workers lazy and unproductive. It

was viewed as an evil to the economy, thus a rule was that tea be served prior the gin bottle. In

contrast to this in 1980s, it’s again viewed as a temperament reformer instrument. It evoked the

emotional side of men, and stroked a moral balance distracting men from over alcohol

consumption.

The equipage used to serve the tea was a symbol of class, taste, and lavish lifestyle. It

gave one a status. The women serving the tea would decorate their arms and hands and the décor

Laurie Steinberg
Laurie Steinberg: why?

Laurie Steinberg
Laurie Steinberg: which source?

Laurie Steinberg
Laurie Steinberg: this book is about Islam. Again, I don’t believe it would contain this information.

TEA CEREMONY IN JAPAN 6

environment to the host man gave him a title among the clansmen. What’s more, tea

consumption is offered as a sign of comfort to those that are distressed.

Changing uses of Tea due to Immigration and Globalization

EGYPT, MORROCO & TURKEY

In Egypt, people serve their tea in glasses. Tea is consumed regularly in a day. The tea is

black tea and highly sweetened. Moroccans use mint tea before and following foods. Mint is

meant to help in digestion. Tea preparation is a male role. Mint tea is prepared by mixing

Chinese Green Tea with either clean or desiccated mint vegetation, an outsized piece of sugar in

a large teapot. Warm water is emptied into the pot and let to boil for a number of minutes

(Abdennour & ebrary, 2007). From an approximately standing altitude, tea is poured in a slight

stream into the little glasses lined up underneath. This lavish dispensation act puts air in the mint

tea throughout the room and spreading the energizing scent.

England

In English culture, people took tea in the afternoon basically because their meals are

spaced into breakfast and dinner. They consumed it in the tea gardens; working class usually

took their tea when it is accompanied by sweets, a cake or scones. Nevertheless, tea is commonly

drunk in English speaking countries at either time of day from morning until evening regularly

(McCrone, McPherson & Palgrave Connect, 2009).

France

In French culture, people consumed true Camellia sinensis plant tea in a sophisticated

luxurious manner. They also used expensive utensils and served it with lavishly costly pastries.

TEA CEREMONY IN JAPAN 7

Conclusion

Japanese tea formal procedure is a vivid example of utilizing all sensorial strategy to

stability, with an esthetic logic of non-westernized strategy in art. One ought not to depend

merely on western point of view of what is regard as art. It is a pure earnest moral form of

service and art. In its simplicity, it remains a diehard ceremony as in touches on the way of life

for families. These numerous gatherings to take tea allow for communication that keeps homes

intact, with or without exercising the ceremonial Japanese procedure in full.

The global commercialization of tea, the tea blending prospects, the tea additives, value

chains, tea research, tea capacity building institutions are evidence of the tea hallmark. As a

result, tea ceremony can be seen as a global influence. The restrictions that come with tea

emanate from the health effects, arising from the sweeteners used. It is important to note that in

history the Japanese lack health effects arising from tea, they are known to be physically fit.

TEA CEREMONY IN JAPAN 8

References

Abdennour, S., & ebrary, I. (2007). Egyptian customs and festivals. Cairo; New York: American

University in Cairo Press. Retrieved from

http://site.ebrary.com/lib/sjsu/Doc?id=10409557

Cunha, C. A., Cunha, R., & Ebooks Corporation. (2010). Culture and customs of Portugal. Santa

Barbara, Calif.: Greenwood. Retrieved

from http://www.SJSU.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678364_0

Gulevich, T., & Gale Group. (2004). Understanding Islam and Muslim traditions. Detroit, Mich.:

Omnigraphics. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.com/servlet/eBooks?ste=22&doc

Num=CX1886199999

McCrone, D., McPherson, G., & Palgrave Connect. (2009). National days. Basingstoke England;

New York: Palgrave Macmillan. Retrieved from

http://libaccess.sjlibrary.org/login?url=http://www.palgraveconnect.com/doifinder/10.1057/9780

230251175

http://site.ebrary.com/lib/sjsu/Doc?id=10409557

http://www.sjsu.eblib.com/EBLWeb/patron/?target=patron&extendedid=P_678364_0

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.com/servlet/eBooks?ste=22&docNum=CX1886199999

http://libaccess.sjlibrary.org/login?url=http://galenet.galegroup.com/servlet/eBooks?ste=22&docNum=CX1886199999

http://libaccess.sjlibrary.org/login?url=http://www.palgraveconnect.com/doifinder/10.1057/9780230251175

http://libaccess.sjlibrary.org/login?url=http://www.palgraveconnect.com/doifinder/10.1057/9780230251175

Laurie Steinberg
Laurie Steinberg: this link does not work. ebrary is not an author – it is an ebook (like e-library)

Laurie Steinberg
Laurie Steinberg: you are putting the publisher name in with the author

Laurie Steinberg
Laurie Steinberg: &

Laurie Steinberg
Laurie Steinberg: &

Laurie Steinberg
Laurie Steinberg: None of your sources are about the Japanese tea ceremony!

Directions for using SJSU Library sources

*****Go to

library.sjsu.edu

, then click “

Articles & Databases

”, then click “Academic Search Complete”. If you can’t log in, type in my information: Name “Joe Liu” SJSU ID “009034506” PIN “26320070”. Lastly, type in key terms such as “Tea Ceremony in Japan” “Tea Ceremony” something that related to the topic and so on, and the sources don’t have to be scholarly journals, but full text and make sure they are credible papers or websites, and so on.*****

This is just an example of how you are going to do it

Journals (Scholarly articles)

· Academic Search Complete

· Input your search terms

· On the left hand side you will these options:

Example (but follow the direction as the sources have to be scholarly sources and full text!):

· Use the source type option to select the format.

· Academic journals will be scholarly and more comprehensive, but the focus will be very narrow. Academic journals can be helpful for in-depth articles on one aspect of your celebration.

· Example:

Dermatoses among Children from Celebration of “Holi,” the Spring Festival, in India

· This article reports on the skin afflictions that may result from the inhalation and application of the colors/dyes that are used during Holi.

· Magazines may be a little lengthier than newspaper articles

· Example:

Strength Thru Joy: Holi in Fiji

· This article discusses how Holi is celebrated among Hindu Fijians.

· Newspapers are great for a current treatment on the topic (particularly how your celebration has changed with immigration and globalization)

· Example:

A Traditional Hindu Spring Parade in Queens is Canceled as Organizers Feud

· The Phagwah or Holi parade is cancelled, due to organizer infighting, which some think is “a reflection of the increasing complexity within a growing population, with combustible differences being a natural outgrowth of the community’s social and political evolution.”

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