2019 SF Int'l Conference on Tea Culture & Tea Ceremony

Monday, April 29, 2019
Event Time 09:00 a.m. - 08:00 p.m. PT
Location San Francisco State University ( HUM 578)
Contact Email


The 6th Ocha Zanmai:
2019 San Francisco International Conference on Tea Culture & Tea Ceremony

Sunday, April 29, 2018

Humanities Building, San Francisco State University
1600 Holloway Avenue
San Francisco, CA 94132, U.S.A.

Conference Program (tentative)

カンファレンス プログラム


Food Culture of Chanoyu: Tea, Confections, and Kaiseki Cuisine

テーマ: 茶の湯の食文化:茶・和菓子・懐石/会席料理

The official language of this conference is English.  Consecutive English interpretation is provided for presentations made in Japanese.

Japanese-English Interpreter: Maiko Behr

Technical and Floor Director: Masahiko Minami, San Francisco State University

Facility and Technical Support

College of Liberal & Creative Arts' Team of Specialists:

Open to Public 一般公開


8:30  Registration Desk Opens 受付開始                                          

Main Lobby, Humanities Building

Morning Registration Chief: Yoko Otomi, Conference Associate, San Francisco State University

Afternoon Registration Chief: Seiko Kosaka, Conference Associate, San Francisco State University


Morning Session午前の部

Humanities Auditorium (HUM 113)

Chair: Stephen Roddy, University of San Francisco

8:55-9:00 Opening Remarks 開会の辞                                                                               HUM 133

Steven Roddy, Conference Co-Chair, University of San Francisco


9:00-9:05 Welcome Address 歓迎のご挨拶                                                                          HUM 133

Charles Egan, Chair, Department of Modern Languages and Literatures, San Francisco State University


9:05-9:35 Research Presentation (English)       研究発表(英語)                                   HUM 133

"Through thick and thin: making koicha and usucha"

Paul Ganir, Stanford University 


スタンフォード大学 ポール・ガニール氏


9:35-10:35 Lecture (English) 講演 (英語)                                                                         HUM 133

"Drink to your health:  The science of tea"     

Robert M. Hackman, Research Nutritionist, Department of Nutrition, University of California, Davis

健康ドリンク お茶の科学

カリフォルニア大学デービス校栄養学部 リサーチ栄養学者 ロバートM. ハックマン博士


10:35-10:45 Break


10:45-12:15 Lecture (in Japanese with English interpreting) 講演 (日本語:英語通訳付)       HUM 133

"From Shinto Ritual to Tea Meal: The Evolution of Kaiseki Cuisine"

Tamaki Yano, Professor, Graduate School of Culture and Information Science, Doshisha University


同志社大学 文化情報科学大学院教授 矢野環博士


12:15-12:20 Welcome Address歓迎のご挨拶                                                          HUM 133

Dean Andrew Harris, College of Liberal & Creative Arts, San Francisco State University


12:20-12:25 Address of Thanks and Business Announcements                                     HUM 133

Midori McKeon, Conference Organizer, San Francisco State University


12:25-12:30 Group Photo Session                                                                                      HUM 133

Audience, please remain seated; pictures are taken from the stage.


12:30-13:50 Lunch Break 昼休み



13:00-13:30 Matcha Tea Service  呈茶 (HUM 587)

Free for all conference attendees (無料)


Tea Session Chief: Kyoko Suda, University of San Francisco

Special confection "Metal Fruit" made by our guest speaker and professional confectioner

Ms. Sayoko Sugiyama will be served with a bowl of matcha green tea from

Ito Ryuoen Cha Ho, Kyoto Japan.


特別講師のお菓子作家 杉山早陽子氏がお作りになった 創作菓子「鉱物の実」を




Afternoon Session午後の部


Lecture 13:50-14:55 HUM 133 (Humanities Auditorium)

Demonstrations 15:05-17:55 HUM 587 (Symposium Room)


Reception (Buffet Dinner): 18:15-20:15 HUM 473


Chair: Frederik Green, San Francisco State University

13:50-13:55 Welcome Address 歓迎のご挨拶

Christopher Weinberger, Executive Director, Dilena Takeyama Center for the Study of Japan and Japanese Culture


13:55-14:55 Lecture  (English) 講演 (英語)                                                                        HUM 133

PowerPoint Lecture: "Practical Application of Kaiseki Cuisine in Chanoyu"

Larry Sokyo Tiscornia, Executive Director, Chado Urasenke Tankokai San Francisco Association


茶道裏千家淡交会サンフランシスコ協会 幹事長 ラリー 宗橋 ティスコーニア氏


14:55-15:05 Break (Move to HUM 587 on the 5th floor)   休憩  (5階のHUM 587号室に移動)


15:05-16:05 Kaiseki Cuisine Demonstration (English with some Japanese)                      HUM 587


Kentaro Tsuda, Owner of Tokyo Chikuyotei with

Chef Yuji Ogino from Chikuyotei at Nishinomiya and Chef Masayoshi Yamashita from Chikuyotei at Rihga Royal Hotel Osaka


東京竹葉亭オーナー 津田兼太郎氏

竹葉亭西宮店料理長 荻野祐司氏、竹葉亭大阪リーガロイヤルホテル店料理長 山下正芳氏 


16:05-16:15 Break


16:15-17:45 Lecture and Demonstration (in Japanese with English interpreting)               HUM 587

講演と簡単なデモンストレーション (日本語: 英語通訳付)

Wagashi Past and Present: The Continuing History of Traditional Japanese Confectionery​

Sayoko Sugiyama, Confectioner for Okashimaru, Kyoto, Japan


京都の和菓子作家 杉山早陽子氏(屋号御菓子丸)


17:45-17:50: RAFFLE DRAWING  お菓子が当たる籤引き                                                        HUM 587

Five lucky winners will win a special sweet made by Ms. Sayoko Sugiyama. Please check your red raffle ticket in your registration envelope.  Winners must be present to receive the prize.


17:50-17:55 Closing Remarks  閉会の辞                                                                             HUM 587

Frederik Green, Conference Co-Chair, San Francisco State University


17:55-18:00 Group Photo Session グループ写真撮影                                                HUM 587


----------------------------------------------------End of the Academic Program----------------------------------------


18:15-20:15 Reception (Buffet Dinner)                                                                           HUM 473

Please purchase a separate ticket to participate in the reception.


Event contact: Midori McKeon

Event email: mmckeon@sfsu.edu

Event phone: (415) 338-1346

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