DOCSLIB.ORG

Our Place...Our Future

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Our Place...Our Future Lithgow Draft Tourism Strategy Destination Management Plan Our Place...Our Future S u y r r r o o t u is n d H e in d d by pe Na tee ture z S Draft Tourism Strategy/Destination Management Plan Lithgow City Council PO Box 19 LITHGOW NSW 2790 180 Mort Street LITHGOW NSW 2790 Tel: 02 6354 9999 Fax: 02 6351 4269 Email: [email protected] Web: www.lithgow.nsw.gov.au The Lithgow Tourism Strategy/Destination Management Plan was adopted by Council …. ACKNOWLEDGEMENTS This document has been prepared by Lithgow City Council as a Tourism Strategy/Destination Management Plan for the Lithgow Local Government Area with the assistance of Jenny Rand and Associates. The Council wishes to thank the Lithgow City Council’s Tourism Advisory Committee, tourism operators, business groups, community representatives, Council staff, for their input into the Strategy. Disclaimer Any representation, statement, opinion or advice, expressed or implied, in this publication is made in good faith, but on the basis that Lithgow City Council or its employees are not liable (whether by reason of negligence, lack of care or otherwise) to any person for any damage or loss whatsoever, which has occurred or may occur in relation to that person taking (as the case may be) action in respect of any representation, statement or advice referred to in this document. This Strategy was funded by Lithgow City Council and the Trade and Investment NSW. 1 Draft Tourism Strategy/Destination Management Plan STATEMENT FROM THE MAYOR The Lithgow City Council is pleased to be able to present the Lithgow Tourism Strategy/Destination Management Plan to the community of the Lithgow Local Government Area. The strategy has been developed by Lithgow City Council with input from a range of stakeholders including the Council’s Tourism Advisory Committee, Economic Development Advisory Committee, business groups and associations, community representatives, Council staff and individual businesses. Direction has also been provided through the completion of other projects such as the Economic Development Strategy, Land Use Strategy 2010‐2030, Cultural Plan, Cultural Precinct Study, Business and Retail Strategy, a Festivals and Events Strategy and Lithgow Visitors Guide the recently published visitors guide. A series of comprehensive surveys and workshops have also provided critical input into the Strategy. Lithgow City also has a long and proud industrial and manufacturing history along with power generation and coal mining which continue today. As well as supporting the future of these industries by adopting best practice for future generations, there are opportunities to diversify the economic base by engaging niche market sectors such as expanding upon and supporting developments in the tourism, cultural, creative and environmental tourism industries. These industries not only build economic growth, but also enhance the liveability of the area ensuring Lithgow continues to be a place where people want to live, work, visit and invest. The implementation of the Tourism Strategy/Destination Management Plan will depend highly upon the ability of all stakeholders to engage and contribute significantly to its implementation. All stakeholders, whether a small business or government agency, must identify how they can contribute to the future prosperity and sustainability of Lithgow Local Government Area, and must assume a level of responsibility for the implementation of the Strategy. I invite all stakeholders to join with Council in partnership to implement the Lithgow Tourism Strategy/Destination Management Plan to ensure a positive and bright future for Lithgow. MAREE STATHAM MAYOR 2 Draft Tourism Strategy/Destination Management Plan TABLE OF CONTENTS EXECUTIVE SUMMARY 6 PART 1 OVERVIEW Preamble 14 1. INTRODUCTION 21 1.1 Background 21 1.2 Purpose 22 1.3 Developing the Tourism Strategy 22 1.4 Structure 24 1.5 Abbreviations Used in the Strategy 25 2. LITHGOW LOCAL GOVERNMENT AREA – OVERVIEW 26 2.1 Lithgow LGA 26 2.2 Historical Overview 27 2.3 Getting to Lithgow 29 2.4 Planning Precincts 30 2.5 Social & Economic Profile 32 2.6 Tourist Attraction & Infrastructure Base – Overview 36 3. THE PLANNING FRAMEWORK 39 3.1 National and State Plans 39 3.2 Lithgow LGA – Relevant Planning Documents 41 4. STAKEHOLDERS 48 4.1 Structure of the Tourism Sector 48 4.2 Key Players 51 4.3 Tourism and the Lithgow Business Community 61 PART 2 VISITATION & VISITOR MARKETS 5. THE STATE OF THE TOURISM INDUSTRY – OVERVIEW 65 6. VISITATION 68 6.1 Visitation to the Blue Mountains, Lithgow, Oberon Tourism Region 68 6.2 Issues Impacting on Visitation to the Blue Mountains Region 77 6.3 Visitation to Lithgow LGA and Surrounding Local Government Areas 79 7. THE CHANGING MARKET PLACE 93 7.1 Structural Changes 93 7.2 Market Outlook & Forecasts 94 7.3 Generations & Mindsets 94 7.4 Impact of Technology 101 3 Draft Tourism Strategy/Destination Management Plan PART 3 TOURISM SECTOR ANALYSIS – ISSUES & OPPORTUNITIES 8. LOCALITY ASSESSMENT 107 8.1 Introduction 108 8.2 Strategic Directions 109 8.3 The Towns 110 8.3.1 Lithgow 110 8.3.2 Wallerawang 116 8.3.3 Portland 122 8.4 Localities & Villages 130 8.4.1 Rural North 130 8.4.2 Central Precinct – Lake Lyell & Surrounds 148 8.4.3 Rural South 150 9. ATTRACTION & ACTIVITY BASE 159 9.1 Regional Attractions 159 9.2 Lithgow LGA – Overview 163 9.3 Planning Framework 170 9.4 Tourist Drives & Trails 171 9.5 Outdoor & Nature‐Based Attractions 179 9.6 Cultural & Heritage Attractions 205 9.7 Local Produce, Food & Wine 220 9.8 Spa & Pampering Products 222 10. EVENTS 223 10.1 Structure of the Events Sector 226 10.2 Events held in Lithgow LGA 227 10.3 Value of the Events Sector 229 10.4 Venues 230 10.5 Capacity to Host Events 242 11. THE ACCOMMODATION SECTOR 246 11.1 Supply of Accommodation 246 11.2 Performance of the Accommodation Sector 252 11.3 Presentation of Accommodation Properties 253 11.4 Accommodation Bookings 254 11.5 Planning & Development of Accommodation 262 12. INFRASTUCTURE & SERVICES TO SUPPORT TOURISM 267 12.1 Information Services 267 12.2 Signage 270 12.3 Retail Services 274 12.4 Food & Beverage Services 280 12.5 Building Tourism Businesses 289 12.6 Entertainment 291 12.7 Fuel Retailing 292 12.8 Local Transport Services 292 12.9 Travel Services 294 4 Draft Tourism Strategy/Destination Management Plan 12.10 Business Support Services 294 12.11 Education & Training 295 PART 4 TOURISM DEVELOPMENT STRATEGY 13. TAKING THE TOURISM SECTOR FORWARD 296 13.1 Challenges Posed by the Tourism Sector 296 13.2 Growing the Tourism Sector 297 14. STRATEGIC ACTION PLAN 303 14.1 Objectives 303 14.2 Vision for Lithgow LGA 303 14.3 Positioning of Lithgow LGA 303 14.4 Strategic Directions 307 14.5 Achieving Growth in Visitation 308 14.6 Key Strategies 309 Strategy 1 Leadership, Coordination, Communication 310 Strategy 2 Presentation 314 Strategy 3 Attractions, Activities & Events 320 Strategy 4 Infrastructure, Facilities & Services 336 Strategy 5 Business & Skills Development 343 15. MONITORING 346 16. FUNDING TOURISM DEVELOPMENT 347 16.1 Tourism Grants 348 16.2 Other Grant Programs 350 16.3 Special Rates 351 APPENDICES Appendix 1 LITHGOW TOURISM STRATEGY ‐ WORKSHOP NOTES Appendix 2 LITHGOW ECONOMIC DEVELOPMENT STRATEGY – PRIORITY ACTION PLANS 5 Draft Tourism Strategy/Destination Management Plan Executive Summary Executive Summary Background In 2007, after extensive consultation with the community, Lithgow City Council adopted its Strategic Plan 2007. This Plan identified the need to undertake further strategic planning initiatives as the basis for future planning for the Lithgow Local Government Area (LGA). These initiatives included preparing a Social Plan, Cultural Plan, Economic Development Strategy, Land Use Strategy, new Local Environmental Plan, Water and Sewerage Business Plans and a Tourism Strategy. As of 2009, all Councils in NSW were required to adopt an integrated approach to planning with this articulated through a Community Strategic Plan. The Community Strategic Plan integrates social, environmental and economic issues within an improved governance and performance management framework. The Tourism Development Strategy, along with the other plans and strategies developed, provide input into the Community Strategic Plan and subsequent delivery programs. Why Develop Tourism? Lithgow LGA has a very narrow economic base, with the City highly dependent on the mining and power generation sectors. In recent years, improved technology and re‐structuring of these sectors has resulted in a decrease in demand for traditional occupations (such as machinery operators and drivers, technicians and trades workers) that have been the main‐ stay of the Lithgow community. The flow‐on effect has resulted in a decline in the number of families, young adults and children living in the Lithgow LGA. Recent planning studies undertaken by Lithgow City Council as part of its integrated planning approach have recognised the potential of the tourism sector to: Diversify and strengthen the economic base of the LGA, reducing the LGA’s dependence on the mining and power-generating sectors. Provide training and employment opportunities, particularly for young people and people looking to return to the workforce. Bring ‘new’ dollars into the community, with investment in the tourism sector yielding a higher value add spend than investment in other sectors. Improve the image and positioning of the area, and build and strengthen community pride and confidence. Enhance the lifestyle of the local community, though increased access to activities, facilities and services that would not be viable without the additional revenue received from visitors, as well as through contact with new people and ideas. Be a key driver in the ‘tree-change’ process for both people and businesses looking to relocate. 6 Draft Tourism Strategy/Destination Management Plan Executive Summary The Economic Significance of Tourism Tourism is significant contributor to the economy of Lithgow City Local Government Area (LGA).
Load more

Recommended publications
  • De Top Van Beste Eetervaringen Ter Wereld
    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.
    [Show full text]
  • Look Through the Heart Teahouse”
    ShinKanAn Teahouse – The “Look Through the Heart Teahouse” 1. Introduction: History and Name • Our Teahouse in unique on the Central Coast. It is a traditional structure, using mostly Japanese joinery instead of nails, traditional tatami mats and hand-made paper sliding doors. Additionally, it is perhaps the only traditional Japanese Teahouse between the Greater Los Angeles area and the San Francisco peninsula, and the only one in California using California natives in an intentional Japanese style. • It was originally built in Kyoto during the postwar period: a wooden plaque on the wall near the entry doors commemorates the architect and the date: 1949. The Teahouse was a gift from the President of the Nippon Oil Company to a local resident, Mr. H. Royce Greatwood, as an expression of appreciation for his assistance after the war. It was shipped in wooden boxes, each piece numbered, and reassembled in Mr. Greatwood’s Hope Ranch lemon orchard in the early 1950’s. This teahouse is evidence of the tremendous efforts that were made to renew the ties of friendship between former wartime adversaries. • The rich cultural tradition of Cha-do, The Way of Tea, graces this teahouse. In 2000, it was given the name ShinKanAn , meaning “Look Through the Heart” by the 15th Grandmaster of the Urasenke Tea school, an unusual event. • The name was generously given in honor of Heartie Anne Look, a teacher of flower arrangement and Japanese culture for many years in the Santa Barbara community. This teahouse is being used and maintained in a manner authentic to the tradition of Cha-do.
    [Show full text]
  • Best Coffee Houses/Tea Rooms in Paris"
    "Best Coffee Houses/Tea Rooms in Paris" Erstellt von : Cityseeker 15 Vorgemerkte Orte Mariage Frères "Raffinierte Teestunde" Diese sehr elegante Teestube, mit förmlicher, raffinierter Atmosphäre, die in dem Viertel Marais liegt, wendet sich an echte Teekenner. Man hat die Möglichkeit über 500 Teesorten aus aller Welt zu kosten und jeder Wunsch kann hier erfüllt werden, von seltenen Aromen bis zu den Hausmischungen. Es ist auch möglich, Tee mit nach Hause zu nehmen. by Oliver H Auch Nebenprodukte, die zum Tee gehören, werden angeboten: Bonbons, Kekse, Konfitüren und wunderbare chinesische Teekannen. Der Empfang und der Service sind sehr kompetent. Ungefähre Preise: Portion Tee EUR 5, Beutel mit 100g Tee zum Mitnehmen EUR 11, Teekannen ab EUR 30 +33 1 4272 2811 www.mariagefreres.com/ [email protected] 30 Rue du Bourg-Tibourg, Paris La Caféothèque "All things Coffee" It would almost be a crime not to enjoy a leisurely cup of coffee in cafe- rich Paris. La Caféothèque, located in the Marais district, treats coffee as a near art form. Owning somewhere around 1000 varieties of coffee from various countries, this is not your average coffeehouse. Temporary exhibitions, courses for beginning coffee makers and themed coffee meet- by John Gillespie ups all make it clear that coffee is taken very seriously here. Come enjoy a cup of your favorite brew and learn how to make one or just enjoy trying new varieties. +33 1 5301 8384 www.lacafeotheque.com/ [email protected] 52 rue de l'Hôtel de Ville, m Paris Le Loir dans la Théière "Reizvoll und Delikat" Dieses Teehaus befindet sich in einer typischen Seitenstrasse des Marais- Bezirks.
    [Show full text]
  • Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms.
    [Show full text]
  • Teahouse N I T O
    n i northwest:scale 1/8" t o b teahouse ea.r.thomson 2002 southeast:scale 1/8" N The Japanese Teahouse : Ritual and Form Buddhism had branched after about 600bc, into several distinct teachings. Of these, A Paper for M.Cohen’s Seminar on Architectural Proportion Mahayana (meaning 'big raft') Buddhism worked its way to Tibet, Mongolia, China, Korea May 2002, UBC | SoA and Japan. Of these five regional variations is the 'intuitive' school of Mayahana - or Zen. Submitted by a.r.thomson Zen (strictly literally!) means, 'meditation that leads to insight'. In order to make some sense of the Teahouse design, and more specifically its mode of Mahakasyapa, apparently, was the only acolyte present at The Flower Sermon, who proportioning, scale and materiality, it is necessary to understand something of the context understood. The Flower Sermon, it is said, was one where, "Standing on a mountain with his out of which the ‘Culture of Tea’, aka. ’Teaism’ first developed. This paper will attempt to disciples around him, Buddha did not on this occasion resort to words. He simply held aloft distill some sense of this ambient culture, and then relate the aesthetic of Zen, to the a golden lotus." (H.Smith, pg 134) components of the Teahouse proper, and finally, conclude with an examination of the proportions used in the Teahouse design. UBC’s Nitobe Teahouse was the primary resource Mahakasyapa was declared the Buddha's successor. 28 patriarchs later, in 520ad, studied, which is unique in that it is a ‘traditional’ structure on foreign soil, and thus Bodhidharma introduced the teaching of Zen to Japan.
    [Show full text]
  • Japanese Teahouse Daylighting Beata Zygarlowska
    Climatic determinism in daylighting strategies of the traditional Japanese room. Studies based on investigation of the Shokintei teahouse at the Katsura Rikyū in Kyoto. Beata T. Zygarlowska Previously known as Wroblewska Churchill College University of Cambridge Department of Architecture January 2004 “… the beauty of a Japanese room depends on a variation of shadows, heavy shadows against light shadows – it has nothing else.” Junichirō Tanizaki, ”In Praise of Shadows” ii Acknowledgement I wish to thank my supervisor Mary Ann Steane for her support, critical analysis of this paper and enthusiasm throughout the study process. iii List of Contents List of Illustrations Chapter 1 Introduction 1 Chapter 2 Shokintei teahouse of Katsura Rikyu 2 Chapter 3 Cultural influences and adaptation of Chinese philosophy 4 3.1 Tea ceremony and teahouse architecture 5 Chapter 4 Climate as an influential force 6 4.1. Precipitation, heat and humidity 7 Chapter 5 Daylight strategies of the Shokintei teahouse 9 5.1 Orientation and layout 10 5.2 Construction 12 5.3 Openings and Interior Materials 13 5.4 External strategies 18 Chapter 6 Conclusion 21 Bibliography 22 Appendix iv List of Illustrations Front page 0.1.1 Windows of the Hasse- no-ma (Eight-Window Room) facing north-east, open windows and the entrance doors in the lower left hand corner. Okawa, Naomi.; Edo architecture: Katsura and Nikko: the Heibonsha survey of japanese art. (vol 20).Publisher:New York, 1975. 0.1.2 Shokintei, view from the north-east. Ishimoto, Yasuhiro and Tange Kenzo; Katsura; tradition and creation in Japanese architecture. Photographs by Yasuhiro Ishimoto.
    [Show full text]
  • Development of Tea Culture Tourism Resources in Xinjiang Under the Background of "Belt and Road"
    2018 International Conference on Economics, Finance, Business, and Development (ICEFBD 2018) Development of Tea Culture Tourism Resources in Xinjiang under the Background of "Belt and Road" Hongxia Wu Southwest University for Nationalities, Southwest Minzu University, Chengdu, 610041, China Keywords: The "Belt and Road", Xinjiang, tea culture tourism, development. Abstract: Tea occupies an important position among all ethnic groups in China and is an indispensable condiment in people's daily life. In Xinjiang, where multi-ethnicity is concentrated, tea also plays a connecting role in people's life exchanges. Based on the construction of "Belt and Road" as the background, this paper explores the rich and diverse characteristics of Xinjiang's tea culture, and conducts research on its tourism development to introduce Xinjiang's tea culture to the outside world, promoting the development of Xinjiang's tea industry while better promoting Chinese tea culture. 1. Introduction The "Belt and Road" proposed by President Xi Jinping is not only a road to trade, but also a road to culture, a road to tourism, and a road to peaceful development. Under this great initiative, Xinjiang has become a key area of the "Belt and Road" and its diverse tea culture can promote tourism development in Xinjiang. In other parts of the country, tea gardens, tea art, tea ceremonies, tea dances and many other tourism modes have been launched and are popular among tourists. Although Xinjiang is not China's tea production area, it is an important tea consumption area in China. There is a long history of tea in Xinjiang. The different tea cultures formed from the understanding and tea drinking of various ethnic groups in Xinjiang are also the beautiful scenery in the construction of the "Belt and Road", which is worthy of research on tourism development.
    [Show full text]
  • 2018-08-26 Portland Tea Tour
    F6 EZ EE THE WASHINGTON POST . SUNDAY, AUGUST 26, 2018 t sounds weird — and it ia” watchers; the series featured it sounds weird — but if in its second through fourth sea- you slurp it, you’ll get Teatime in a coffee town sons. In keeping with its hipster better flavor,” the server cred, Tea Chai Té offers kombucha “Isaid as he arranged a flight of four on tap. Mason jar chandeliers, teas before me. I glanced around mismatched rustic wood tables the busy tasting room of Steven In Oregon, Portland has plenty of room for hot-beverage competition and a cozy outdoor seating area Smith Teamaker. Everyone else reinforce the aesthetic. was delicately sipping their brews, BY ERIN E. WILLIAMS I was overwhelmed by the so I slurped surreptitiously. menu’s 120 scratch-made tea I was in Oregon, at the end of a blends, including fair trade and whistle-stop tour of some of Port- organic (75) options, so the wom- land’s best-known teahouses. Al- an behind the counter recom- though Stumptown seems to re- mended a light-tasting white volve around coffee, it is also a city peach tea. I settled into a table of tea — from quiet cafes to larger next to a miniature library, sipped retail operations. Its local busi- my drink and tucked a similarly nesses have cast a leafy influence peachy kombucha bottle into my on American tea culture, ushering bag for later. in a new era of specialized quaff- The next morning, I was ready ing. My informal tally counts for two final heavy hitters.
    [Show full text]
  • BLACK TEAS Pu'er Round Cake 22.25 OOLONG TEAS
    BLACK TEAS GREEN TEAS TISANES Teaism Chai 15.00 4 oz. | 3.50 mug organic Indian masala blend with black tea, Bi Luo Chun 14.25 2 oz. | 4.25 16 oz. brew Assam 7.75 2 oz. | 3.00 16 oz. brew Berry Beauty 7.00 2 oz. | 3.25 16 oz. brew cardamom, cinnamon, rooibos, ginger, star known as Green Snail Spring with tightly curled rich and malty Indian tea known to many as the dried elderberries, currants & hibiscus with anise, cloves, black pepper and licorice root, leaves, a Chinese tea with hints of hay base for the Irish Breakfast blends a delicious creaminess, great iced prepared with milk & sugar. Dragon Well 10.75 2 oz. | 3.75 16 oz. brew Black Peony 2.25 per flower French Verveine 8.50 2 oz. | 3.25 16 oz. brew organic classic Chinese tea (Long Jing) with flat mild Chinese tea hand-tied into flower-like also known as lemon verbena, produces an leaves, a light liquor, a fresh grassy flavor and rosettes, can steep a few times elegant, clean, lemony brew, great iced OOLONG TEAS subtly floral aroma Ceylon 9.00 2 oz. | 3.50 16 oz. brew Genmaicha 12.25 2 oz. | 4.25 16 oz. brew Ginger Zing 8.50 2 oz. | 3.25 16 oz. brew New Vithanakande Estate, bright, wiry, tippy, Described as the champagne of teas, with the depth spinachy, buttery Japanese tea with toasted rice organic, sweet, sour & fruity with ginger, superior grade tea from Sri Lanka rosehips, tangerine zest and licorice root and complexity to be infused several times.
    [Show full text]
  • The Special Relevance of Sukiya Architecture for North American
    HIROO KURANO, AIA This essay focuses on the complex, cross-cultural origin of sukiya architecture as well as how—and why—it manifests The Special a harmonious unity between architecture, gardens and Relevance nature. I first discuss the sukiya tradition in its original context, the tea ceremony (wabicha) of Sen no Rikyū of Sukiya (1522-1591), then I analyze the influence of European Architecture for culture on wabi-style tea. Understanding this history will North American help us comprehend the true meaning of sukiya, and its special meaning for Japanese gardens in North America. Japanese As we know, the Pritzker Prize, “the Nobel Prize of the architecture Gardens world,” has been awarded to many Japanese architects—most recently, to Shigeru Ban (2014) and Toyō Itō (2013). Since Japan opened its doors to Euro-American culture just before the Meiji Restoration of 1868, modern Japanese architecture has been greatly influenced by the West. However, even with this impact, there has remained a strong stream of “traditional” Japanese architecture called sukiya. Yet, sukiya architecture is tied to the first Westerner to play a leading role in the opening of Japan to the West: Francis Xavier (1506-1552), the Portuguese missionary who arrived in Japan in 1549. Sukiya means “tea house,” referring to the structure used for tea gatherings in the so-called wabi-style tea ceremony formulated by Sen no Rikyū. I believe most Japanese architects familiar with sukiya utilize this basic form of Japanese architecture to connect man’s indoor and outdoor lives as directed by Rikyū. To achieve the goal of evolving Japanese gardens in North America by fusing interior and exterior space, it is essential to reconnect the sukiya style with Rikyū’s conceptions of the tea ceremony and teahouse.
    [Show full text]
  • Bay Area Teahouses Offer an Exotic Break from Coffee - NYT
    Bay Area Teahouses Offer an Exotic Break from Coffee - NYT... http://www.nytimes.com/2010/01/01/dining/01sfdine.html Welcome to TimesPeople TimesPeople Lets You Share and Discover the Best of NYTimes.com 12:15 AM Recommend Get Started HOME PAGE TODAY'S PAPER VIDEO MOST POPULAR TIMES TOPICS Get Bay Area coverage Log In Register Now Search All NYTimes.com Dining & Wine WORLD U.S. N.Y. / REGION BUSINESS TECHNOLOGY SCIENCE HEALTH SPORTS OPINION ARTS STYLE TRAVEL JOBS REAL ESTATE AUTOS FASHION & STYLE DINING & WINE HOME & GARDEN WEDDINGS/CELEBRATIONS T MAGAZINE Advertise on NYTimes.com More Articles in Dining & Wine » Teahouses’ Unique Blends Are Not Just in the Cup Ads by Google what's this? Award Winning Green Teas Mighty Leaf's Biodegradable Silken Green Tea Pouches. Customers Rave! www.MightyLeaf.com Shop for Samovar Tea Yummy Tea, Organic & Fair Trade Free Shipping For Orders $50+ www.SamovarLife.com Tea Pot Sale Wide selection of tea pots & tea sets on sale from $3.95 EnglishTeaStore.com/Tea-Pots Blueberry Photography Contemporary Photojurnalistic Style Wedding and Lifestyle Photography www.blueberryphotography.com Ayurvedic Tea Los Angeles Live an Organic Lifestyle with Our Ayurvedic Food. Call Us Today! www.AmritaVeda.com/Food Peter DaSilva for The New York Times Bay Area teahouses offer variety. At the Imperial Tea Court in Berkeley, patrons can have a cup of tea in the garden. Lose 32 Lbs Per Month By GREGORY DICUM Eat These 2 Simple Foods And Lose 32 Lbs Per Month Published: January 1, 2010 Effortlessly. SIGN IN TO DietBites.com RECOMMEND At Om Shan Tea, the air is filled with the clatter of small TWITTER Advertise on NYTimes.com earthenware teapots, the sound of ethereal gongs and flutes and SIGN IN TO quiet animated conversation.
    [Show full text]
  • Reinventing the Traditional Guangzhou Teahouse: Caterers
    Reinventing the Traditional Guangzhou Teahouse: Caterers, Customers and Cooks in Post-Socialist Urban South China Jakob Akiba Klein School of Oriental and African Studies University of London Ph.D. Social Anthropology 2004 ProQuest Number: 10673050 All rights reserved INFORMATION TO ALL USERS The quality of this reproduction is dependent upon the quality of the copy submitted. In the unlikely event that the author did not send a complete manuscript and there are missing pages, these will be noted. Also, if material had to be removed, a note will indicate the deletion. uest ProQuest 10673050 Published by ProQuest LLC(2017). Copyright of the Dissertation is held by the Author. All rights reserved. This work is protected against unauthorized copying under Title 17, United States Code Microform Edition © ProQuest LLC. ProQuest LLC. 789 East Eisenhower Parkway P.O. Box 1346 Ann Arbor, Ml 4 8 1 0 6 - 1346 ABSTRACT This thesis, based on ten months of field research and archival studies in Guangzhou (Canton), centres on an ethnographic portrait of a 120-year old teahouse, a state enterprise which combines the functions of teahouse and restaurant in a single establishment with the help of 180 staff. I approach the teahouse as a complex, shifting social space embedded in wider discourses and historical processes, and use the ethnographic portrait as a basis for exploration into several themes in the anthropology of urban China. The first chapter provides an historical background and deals with the rise, fall and revival of teahouse culture in the changing uses of urban space in the twentieth century.
    [Show full text]