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  • 江山 正美
    造園雑誌
    1966年 30 巻 2 号 2-6
    発行日: 1966/12/30
    公開日: 2011/07/19
    ジャーナル フリー
    This is a proportional analysis of the stone garden of Ryoan-ji. In this thesis, I revise my previous dlssertation-'on the composition of the garden of Ryoan-ji by Dynamic Symmetry' published by Zoen-Zasshi (Journal of the Japanese Institute of Landscape Architects, vol.2, No.2, June, 1935).
    My revised analysis on the proportional study of Ryoan-ji garden is shown as in Fig. 1. In this analysis, I set my proportional unit upon the stone group C and D. The five stone groups totaling fifteen stones in this garden may be divided by two groups which are very heterogeneous from the viewpoint of stone-form and their treatment, namely between B, C, D groups and A, E groups. The B, C, D stone groups are arranged by the usual technik of Japanese old tradition just like taking root deeply, and all stones of these B, C, D groups are very popular as we can see in many other famous Japanese gardens, while the A, E stone groups, especially their main big two stones are tame mountain stones which have harsh corners and treated just like placing on garden surface. On these points and others, there are on deduction-are these two big stones of A, E groups changed after by some one? This deduction has been tried by the late Sensho Tanaka. On the standpoint of garden morphology, I think that this deduction is very important and requires furthe rexamination, so my proportional analysis evolve basing on the stone groups of C, D and B.
    This proportional analysis unfold to all stone arrangements concerning with the garden space by the golden section ratio and totally the rectangle abcd is composed as in Fig. 1. The method of this analysis is based on the Dynamic Symmetry by Jay Hambidge (1920) and this proportional analysis may be arranged by the following proportion series.
    0.292 0.472 0.764 1.236 2.000 3.236 5.236 8.472...(2)
    ...0.146 0.236 0.382 0.618 1.000 1.6182.618 4.236...(1)
    1 2 3 4 5 6 7 8
    ...0.326 0.528 0.854 1.382 2.236 3.618 5.854 9.472...(3)
    (1) is primary series which I maintained in 1939 with (2).(2) series is multiplied by 2 of each term of primary series, and (3) series is derived by totaling every each other term of primary series. All these proportional numbers of series are arranged by the ratio of golden section.
    It may be said that the stone arrangement of Ryoan-ji garden is very good generally by this proportional dissertation. But there are some problems partially. It is to be desired that main stone of A group in disregard of the above mentioned point, may be moved theoretically, and the curb stones of left hand side may be enlarged to the side ab of the compound rectangle abcd as in Fig. 1, although impossible under the present condition.
  • 桐浴 邦夫
    日本建築学会計画系論文集
    2000年 65 巻 537 号 257-263
    発行日: 2000/11/30
    公開日: 2017/02/03
    ジャーナル フリー
    This paper deals with a graduation thesis by Goichi TAKEDA. I focus on three areas in this paper. One is to understand about the influence on his style. Another is to consider modernism. The other is as a historical document of Cha-no-Yu and Sukiya architecture in the modern era. In conclusion, 1) his thesis was admired for Rikyu; 2) his negative attitude to Cha-no-Yu seemed to be triggered by artistic accomplishments; 3) he insisted on design of modernism by publishing it; 4) the reason why he didn't design tea-ceremony rooms is that he wasn't able to overcome Rikyu's influence.
  • 南方録
    福崎 春子
    家政学雑誌
    1980年 31 巻 2 号 69-74
    発行日: 1980/02/20
    公開日: 2010/03/12
    ジャーナル フリー
    What opinion had Mr. Sennorikyu, who is said to have perfected the Japanese tea-ceremony, on the meals served in the tea-ceremony and what kinds of food were taken at the beginning of the tea-ceremony history? These problems were studied by investigating the secret tea-ceremony classics, Nanboroku.
    Nanboroku was written by Mr. Nanbo-Sokei who was the ablest pupil of Mr. Sennorikyu and is said to be completed in 1593. It is composed of seven volumes of which the first six volumes were revised by Mr. Sennorikyu.
    According to the volume No. 1, Sennorikyu's opinion is interpreted as follows : The meal of the tea-ceremony is to be given not the extent of starvation, but in conformity with the manner of daily life in the Zen (Buddhism) temple. It means not the plain foods, but it is to be served by understanding taste for the simple and quiet, i.e. Wabi and Sabi traditionally known in Japan.
    Also, the meals of forty-seven times served in the tea-ceremonies given by Mr. Sennorikyu in a certain year between 1582-1588, which are recorded in the volume No. 2, were studied, and classified according to the kind and frequency of the menu and foods. Therefrom the origin of the meals of tea-ceremony in the present age was clarified.
  • ―建築家中原暢子の研究 第7報―
    深石 圭子
    東京家政学院大学紀要
    2019年 59 巻 115-122
    発行日: 2019年
    公開日: 2022/02/25
    研究報告書・技術報告書 オープンアクセス
    建築家中原暢子が林・山田・中原設計同人で取り組んだ作品は、個人住宅の他にそれに付随する茶室が 14件存在する。小間の設計においては、本歌を写して制作することもあった。中原は、江戸千家一円庵を評価する一方で、自身の設計は正客からは亭主の点前が見えない風炉先床の設計が多い。このことより、中原が点前よりも、床の間の設えを表現することに重点を置いていたことが分かる。また、下地窓や連子窓の開口部についても、床の間を照らすような配置で計画されている。
  • 茶書のなかの料理 (第2報)
    福崎 春子
    家政学雑誌
    1985年 36 巻 10 号 770-778
    発行日: 1985/10/20
    公開日: 2010/03/10
    ジャーナル フリー
    In Part 1, by studying the tea-ceremony classics Nanboroku, Sennorikyu's opinion concerning meals served in the tea-ceremony was interpreted and the origin of the meals was clarified.
    Study was continued to make clear details of the served foods referring to the documents of teaceremony classics, cooking books, dictionaries which were published between the latter half of the 16th century and the first half of the 17th century and some cooking books in the 18th century.
    This report contains the study of the soups in the tea-ceremony meals which are difficult to understand with the present knowledge and disappeared in the present-day cooking. The soups were classified in two groups, i.e., the one was a side food taken with boiled rice and the other a relish taken with Sake (Japanese wine). Bean paste was usually used for seasoning of the soups and clear soup was prepared by suitably treating bean paste as soy sauce was not popular.
    In addition, cooking techniques of vegetables, birds, shellfish and so forth being used in the soups were examined.
  • 茶道と私
    渡部 和
    電子情報通信学会 基礎・境界ソサイエティ Fundamentals Review
    2012年 5 巻 4 号 357-360
    発行日: 2012/04/01
    公開日: 2012/04/01
    ジャーナル フリー
  • 高橋 俊乘
    教育学研究
    1942年 11 巻 4 号 278-296
    発行日: 1942年
    公開日: 2009/01/13
    ジャーナル フリー
  • 嶋田 暁文
    地方自治ふくおか
    2021年 73 巻 48-
    発行日: 2021年
    公開日: 2021/09/01
    ジャーナル フリー
  • 近藤 康子
    日本建築学会計画系論文集
    2017年 82 巻 738 号 2105-2112
    発行日: 2017年
    公開日: 2017/08/30
    ジャーナル フリー
     In terms of seeking new perspectives for the development of modern architecture, Horiguchi Sutemi is known for focusing on traditional Japanese Sukiya-style buildings and for his thorough research on the tea room that gave rise to this style. At the root of his wide-ranging tea room research is the question of asymmetric construction methods. The importance of asymmetry in his entire architectural philosophy has been pointed out by many previous studies; however, because the term asymmetry is also a slogan in modern architectural thought in general, little has been discussed concerning the real facts of the case. Considering that Horiguchi describes the whole modeling concept of the tea ceremony in terms of asymmetry—not limited to the tea room itself but encompassing the tea garden, set of tea ceremony instruments, and philosophy of the ceremony—it can be assumed that his idea is probably contained therein. Therefore, in this manuscript, we intend to interpret his statements concerning the “center post,” (a topic of particular interest with regard to asymmetry) and clarify how he understood the meaning of this post.

     In a tea room, the hearth, known as the ro, is the place where water is boiled and is the fundamental element of the tea ceremony, whereby a master prepares tea to be consumed by guests. On the other hand, the alcove, known as the tokonoma, is the place where decorations showing the purpose of the tea ceremony and the intention of the owner are displayed, and this tokonoma is located in the upper stage of the tea room. According to Horiguchi, the center post is supposed to establish “balance” between these two important elements of the tea room, i.e., the ro and the tokonoma.

     Taian and Joan are the types of tea rooms that particularly attracted Horiguchi's attention, and he identified the “balance” by considering the equilibrium between the aesthetic arrangement of the decorative objects in the tokonoma and the functional beauty of the utensils used in the ro on the other side of the room. In addition, the tokonoma, which is a static place, and the ro, which is the center of a dynamic space, are not separate entities and constitute an integrated system.

     Horiguchi strives to identify the characteristics of the tokonoma and the center post as the establishment background of this “balancing.” Both serve to “cut off halfway and connect halfway,” but they reflect exactly the opposite because the main purpose of the tokonoma is separation whereas that of the center post is connection. In particular, the center post, which plays the distancing role in relation to the tokonoma, is considered to play an integrating role in harmony not only for the tea room but also for the tea ceremony itself. He considered these characteristics of the center post as clearly expressing asymmetry.
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