Japan Society of Fairfield County
Genjiro Day at Bush Holley House 6/20/09
On June 20th, we enjoyed a unique “Day of Genjiro Eto” with the
Historical Society of the Town of Greenwich at the Bush Holley House
Museum to highlight Eto’s art works and contribution to Cos Cob
community where he used to stay from 1896 until 1901. About 30
participants had gathered and enjoyed the afternoon of the Japanese
cultural day.
The event had started with a presentation by
Harry Sakamaki and Junko Uezumi to introduce his profile and works via Kamishibai,
a traditional Japanese paper theater show which was created by a team
of our members and
volunteers from the Japanese School led by Harry and supported by
Uezumi
fund.
Then we divided into two groups. One group had
a tour of led
by a docent and the other participated a Japanese flower arrangement
hands-on workshop led by our member Atsuko Giampaoli who has a teaching
certificate of the Sogetsu-ryu School assisted by Marilyn Moore.
The Genjiro tour covered how Cos Cob Art
Colony was formed and how Genjiro contributed to the newly born
American Impressionist Movement by teaching the Japanese painting
technique.
The flower arrangement participants were given
two dark purple iris flowers, a vase, a pig frog, and a few pebbles.
Atsuko explained the philosophy of the arrangement by telling each
represents conceptual beauty of nature by showing a graphical text
book. Initially they were a little perplexed; however, they are able to
create their own presentation of iris flowers blooming in a pond in a
quiet country side.
As a final program, the whole group got
gathered in a large class room and sat semi-circle to watch and listen
the art of the Japanese tea ceremony. The tea set was arranged on the
tatami mat against the natural light coming from windows, a simply
arranged flower and a kettle is hamming over a hearth like a Koto music
echoing in the room. Bill Jarvis, JSFC member and a holder of high
ranking certificate of Chamei of Urasenke, started by
telling the history of the tea ceremony with humorous tone followed by
serving a lovely looking confectionary to each guest. While the guests
enjoyed the confectionary, Bill quietly started to scoop green tea
powder maccha using a chashaku into the bowl, added hot
water, and whisked rhythmically with a chasen. The tea was
prepared and served to each guest. All of them enjoyed the warm dark
green tea in the tranquility atmosphere.
Everyone went left with satisfaction and with
their own flower arrangement.
Harry Sakamaki
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