{"title":"Japan","description":null,"products":[{"product_id":"the-japanese-tea-ceremony-cha-no-yu-and-the-zen-art-of-mindfulness-paperback","title":"The Japanese Tea Ceremony: Cha-No-Yu and the Zen Art of Mindfulness - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eA. L. Sadler\u003c\/b\u003e (Author), \u003cb\u003eLaura C. Martin\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Japanese Tea Ceremony\u003c\/i\u003e is a detailed examination of the five-centuries-old tea ceremony--or \u003ci\u003eCha-no-Yu\u003c\/i\u003e in Japanese, literally \"hot water for tea\"--a cornerstone of Japanese culture and a core practice of Zen Buddhism. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Framed by intricately choreographed steps, the tea ceremony is as much about the search for enlightenment as it is about serving tea. Within the serenity of the tea room, the ceremony, with its highly formal structure, becomes an object of focus for meditation. As the water is heated and the tea is served, the ultimate goal is losing the sense of self while gaining inner peace. The path to mindfulness runs through the center of the tea ceremony. \u003cp\u003e\u003c\/p\u003e Abundantly illustrated with over 160 drawings and 40 color photos showing every aspect of the ceremony, this book takes readers on a complete tour of furniture and utensils, teahouses and gardens, and numerous other features of \u003ci\u003eCha-no-Yu\u003c\/i\u003e. It also delves into the many disciplines included within the broader framework of the tea ceremony--Japanese art, calligraphy, flower arrangements, architecture, gardening, and exquisite handicrafts. Learn more about the experiences of masters of the tea ceremony over the centuries and histories of the various schools and traditions of the art of tea. Full-color photos of tea bowls, teahouses, and gardens reveal the exquisite artistry of the cult of tea and this important Japanese tradition. \u003cp\u003e\u003c\/p\u003e With a new foreword by award-winning author Laura C. Martin, \u003ci\u003eThe Japanese Tea Ceremony\u003c\/i\u003e is a fascinating exploration of the ritual and Zen philosophy of one of Japan's greatest customs, truly \"an epitome of Japanese civilization.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eA.L. Sadler\u003c\/b\u003e was Professor of Oriental Studies at the University of Sydney for twenty-six years as well as Professor of Japanese at the Royal Military College of Australia. Among his works are \u003ci\u003eShogun: The Life of Tokugawa Ieyasu, A Short History of Japanese Architecture, A Short History of Japan, The Ten Foot Square Hut, \u003c\/i\u003e and \u003ci\u003eTales of the Heike\u003c\/i\u003e. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003eLaura C. Martin\u003c\/b\u003e is an award-winning author who has studied the complexities of plants for decades. She served as the garden editor for \u003ci\u003eAtlanta Homes \u0026amp; Lifestyles\u003c\/i\u003e and \u003ci\u003eGeorgia\u003c\/i\u003e magazine and has written for publications ranging from \u003ci\u003eAmerican Horticulturist\u003c\/i\u003e to \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e. She is the author of \u003ci\u003eA History of Tea: The Life and Times of the World's Favorite Beverage\u003c\/i\u003e.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.9 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 23, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915698934104,"sku":"9784805315064","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hQBJgA79yY9784805315064.webp?v=1792792593"},{"product_id":"the-book-of-tea-paperback","title":"The Book of Tea - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKakuzo Okakura\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA timeless classic that points to tea as Asia's unique power to influence the world.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKakuzo Okakura\u003c\/b\u003e (1863-1913) was an administrator and scholar who had a profound effect on art and aesthetics both in Japan and the West. He helped found an arts college and in 1904 became an assistant curator at Boston's Museum of Fine Arts. Through his writings, Okakura was able to permanently affect the way the West viewed Japan and Asia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7.9 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915700506968,"sku":"9781933330174","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pul0LqpVyG9781933330174.webp?v=1792792594"},{"product_id":"food-and-fantasy-in-early-modern-japan-hardcover","title":"Food and Fantasy in Early Modern Japan - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEric Rath\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHow did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval \"fantasy food\" rituals--where food was revered as symbol rather than consumed--were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003ci\u003eFood and Fantasy\u003c\/i\u003e offers a fresh look at Japanese cuisine through its pre-modern to early modern history. Rath's treatment of the cuisines that existed in the world of the shoguns and what these reflect of taste and aesthetics, life and politics, offers lush detail. We have a taste of the meals that may have only existed in the hungry imaginations of writers.--Merry White, author of \u003ci\u003ePerfectly Japanese: Making Families in an Era of Upheaval\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eEric C. Rath\u003c\/b\u003e is Associate Professor of Japanese History at the University of Kansas and the author of \u003ci\u003eThe Ethos of Noh: Actors and their Art\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.1 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916494901592,"sku":"9780520262270","price":153.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/QUfD2VD9P9780520262270.webp?v=1792803333"},{"product_id":"green-with-milk-and-sugar-when-japan-filled-americas-tea-cups-paperback","title":"Green with Milk and Sugar: When Japan Filled America's Tea Cups - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Hellyer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eToday, Americans are some of the world's biggest consumers of black teas; in Japan, green tea, especially \u003ci\u003esencha\u003c\/i\u003e, is preferred. These national partialities, Robert Hellyer reveals, are deeply entwined. Tracing the transpacific tea trade from the eighteenth century onward, \u003ci\u003eGreen with Milk and Sugar\u003c\/i\u003e shows how interconnections between Japan and the United States have influenced the daily habits of people in both countries. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eHellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes. In the nineteenth century, Americans favored green teas, which were imported from China until Japan developed an export industry centered on the United States. The influx of Japanese imports democratized green tea: Americans of all classes, particularly Midwesterners, made it their daily beverage--which they drank hot, often with milk and sugar. In the 1920s, socioeconomic trends and racial prejudices pushed Americans toward black teas from Ceylon and India. Facing a glut, Japanese merchants aggressively marketed \u003ci\u003esencha\u003c\/i\u003e on their home and imperial markets, transforming it into an icon of Japanese culture. \u003cp\u003e\u003c\/p\u003eFeaturing lively stories of the people involved in the tea trade--including samurai turned tea farmers and Hellyer's own ancestors--\u003ci\u003eGreen with Milk and Sugar\u003c\/i\u003e offers not only a social and commodity history of tea in the United States and Japan but also new insights into how national customs have profound if often hidden international dimensions.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRobert Hellyer is professor of history at Wake Forest University. He is the author of \u003ci\u003eDefining Engagement: Japan and Global Contexts, 1640-1868\u003c\/i\u003e (2009) as well as coeditor of \u003ci\u003eThe Meiji Restoration: Japan as a Global Nation\u003c\/i\u003e (2020) and \u003ci\u003eChronicling Westerners in Nineteenth-Century East Asia: Lives, Linkages, and Imperial Connections\u003c\/i\u003e (2022).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.68 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916546216280,"sku":"9780231216678","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Bf6bALFg8w9780231216678.webp?v=1792803406"},{"product_id":"on-the-production-methods-of-pot-still-whisky-campbeltown-scotland-may-1920-paperback","title":"On the Production Methods of Pot Still Whisky: Campbeltown, Scotland, May 1920 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMasataka Taketsuru\u003c\/b\u003e (Author), \u003cb\u003eRuth Ann Herd\u003c\/b\u003e (Translator), \u003cb\u003eAlan G. Wolstenholme\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese had been fortunate enough to secure an invitation to undergo practical training in pot still whisky manufacture at the Hazelburn Distillery, then the largest of the Campbeltown distilleries. Under the guidance of chief technician Peter Margach Innes, Taketsuru was able to delve into all aspects of whisky manufacture. Four months later, he had completed this report. Taketsuru would go on to establish his own company - Nikka Whisky. Today Nikka's whiskies are known the world over, and frequently win awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 92\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.19 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916752425304,"sku":"9781846220746","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2pRK4alY3e9781846220746.webp?v=1792806962"},{"product_id":"on-the-production-methods-of-pot-still-whisky-campbeltown-scotland-may-1920-hardcover","title":"On the Production Methods of Pot Still Whisky: Campbeltown, Scotland, May 1920 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMasataka Taketsuru\u003c\/b\u003e (Author), \u003cb\u003eRuth Ann Herd\u003c\/b\u003e (Translator), \u003cb\u003eAlan G. Wolstenholme\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese had been fortunate enough to secure an invitation to undergo practical training in pot still whisky manufacture at the Hazelburn Distillery, then the largest of the Campbeltown distilleries. Under the guidance of chief technician Peter Margach Innes, Taketsuru was able to delve into all aspects of whisky manufacture. Four months later, he had completed this report. Taketsuru would go on to establish his own company - Nikka Whisky. Today Nikka's whiskies are known the world over, and frequently win awards.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 92\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916781523288,"sku":"9781846220739","price":43.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/XyVDPg9ex99781846220739.webp?v=1792806998"},{"product_id":"food-cultures-of-japan-recipes-customs-and-issues-paperback","title":"Food Cultures of Japan: Recipes, Customs, and Issues - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeanne Jacob\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis addition to the \u003ci\u003eGlobal Kitchen\u003c\/i\u003e series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJapanese cuisine is often associated with sushi, ramen, and hibachi, but everyday food in Japan goes far beyond these dishes. What do people eat and drink on a typical day? How do their food concerns compare, especially when it comes to issues like obesity? \u003cp\u003e\u003c\/p\u003eThis volume offers comprehensive coverage of Japanese cuisine. Readers will explore the history of food in Japan and discover influential ingredients essential to daily cooking and consumption. It highlights meals and dishes for every occasion, from everyday fare to special celebrations. The book also looks at dining out and the variety of snacks available from street vendors. An additional chapter addresses food issues and dietary concerns. Each chapter is accompanied by recipes that allow readers to experience the dishes firsthand. The volume is concluded with a chronology, glossary, sidebars, and bibliography to give readers a complete understanding of Japan's rich food culture.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJeanne Jacob\u003c\/b\u003e is an agronomist and researcher on agroecology. She is coauthor of \u003ci\u003eThe World Cookbook: The Greatest Recipes from around the Globe \u003c\/i\u003e(ABC-CLIO, 2014).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 30, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916997955928,"sku":"9798216386735","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/gcWjvWmTn59798216386735.webp?v=1792813942"},{"product_id":"the-little-book-of-tea-japanese-harmony-of-art-culture-and-the-simple-life-paperback","title":"The Little Book of Tea: Japanese Harmony of Art Culture and the Simple Life - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eOkakura Kakuzō\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAn exquisite meditation on the Japanese tea ceremony, \u003cem\u003eThe Little Book of Tea\u003c\/em\u003e by Okakura Kakuzō explores how something as simple as tea can express the deepest values of Japanese culture.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWhat begins as an essay on the tea ceremony unfolds into a graceful philosophy of beauty, simplicity, and compassion. With each page, Kakuzō invites us to slow down, to see the sacred in the everyday, and to glimpse the spiritual harmony at the heart of Japanese culture. More than a century after its first publication in 1906, this timeless work continues to speak to those seeking peace, mindfulness, and meaning in a hurried world.\u003c\/p\u003e \u003cp\u003e Kakuzō's reflections on art, simplicity, and mindful living feel more relevant than ever. A must-read for lovers of culture, tea, and quiet wisdom.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.34 x 7 x 4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 12, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917085806936,"sku":"9781528726399","price":30.22,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zWQVmESI3C9781528726399.webp?v=1792814065"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-japan.oembed","provider":"usa-markt","version":"1.0","type":"link"}