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38-618: A chawan ( 茶碗 ; literally "tea bowl") is a bowl used for preparing and drinking tea . Many types of chawan are used in East Asian tea ceremonies . The chawan originated in China. The earliest chawan in Japan were imported from China between the 13th and the 16th centuries. The Jian chawan , a Chinese tea bowl known as Tenmoku chawan in Japan, was the preferred tea bowl for

76-461: A BYOB party, mixed in a lined trash can with various carbonated beverages, kool-aid, or whatever is on hand). Some exclude additional water altogether and have 30% alcohol by volume (ABV) or more. Blow My Skull is a famous alcoholic punch drink that originated in mid-19th-century Australia that contains rum, porter , lime, sugar, and other ingredients. Bajan Punch is made with rum, lime juice, cane sugar, nutmeg, and bitters. Falernum liqueur

114-469: A bowl by its dimensions, writing that a bowl's diameter rarely falls under half its height and that historic bowls can be classified by their edge, or lip, and shape. In many cultures, food and drink are shared in a communal bowl or cup. In Mali , the name of the town of Bandiagara ( French pronunciation: [bɑ̃djaɡaʁa] ) refers to the communal bowl meals are served in. The name translates roughly to "large eating bowl." In Zimbabwe , sadza

152-461: A lower alcohol content than a typical cocktail. The term punch was first recorded in English documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base. But around 1655, Jamaican-produced rum came into use, and the "modern" punch emerged. By 1671, documents make references to punch houses. As the need for a single-serving punch became evident,

190-472: A product labeled as "fruit punch" may contain no fruit ingredients at all. The original drink in the Indian subcontinent was named paanch . The word punch may be a loanword from Hindi पाँच ( pāñch ), meaning "five", as the drink was frequently made with five ingredients: alcohol , sugar , juice from either a lime or a lemon , water, and spices , or milk, curd, butter, honey, sugar. Some believe

228-1118: A single serving of food to large bowls, such as punch bowls or salad bowls , that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups , and plates . Very small bowls, such as the tea bowl , are often called cups, while plates with especially deep wells are often called bowls. In many cultures, bowls are the most common kind of vessel used for serving and eating food. Historically, small bowls were also used for serving both tea and alcoholic drinks . In Western culture plates and cups are more commonly used. Modern bowls can be made of ceramic , metal , wood , plastic , and other materials. Bowls have been made for thousands of years. Very early bowls have been found in China , Ancient Greece , Crete and in certain Native American cultures. In Ancient Greek pottery , small bowls, including phiales and pateras , and bowl-shaped cups called kylices were used. Phiales were used for libations and included

266-517: A small dent in the center for the bowl to be held with a finger, although one source indicates that these were used to hold perfume rather than wine . Some Mediterranean examples from the Bronze Age manifest elaborate decoration and sophistication of design. For example, the bridge spouted vessel design appeared at the Minoan site of Phaistos . In the 4th millennium BC, evidence exists that

304-483: Is a style of punch, traditionally served before the departure of a hunting party in England . It is served at a variety of social events such as garden parties , cricket and tennis matches, and picnics . Cups are generally lower in alcohol content than other punches and usually use wine , cider , sloe gin , or liqueurs as the base. They often include quantities of fruit juices or soft drinks . A well-known cup

342-605: Is also frequently added, which was itself an early form of punch made by steeping cloves with rum, lime, and other ingredients. Ti' Punch , literally meaning "small punch", is a rum-based punch that is especially popular in Martinique and other French-speaking islands of Caribbean. The drink is traditionally made with white rhum agricole, lime, and cane syrup. Caribbean Fruit Punch is a more fruity non-alcoholic version typically found in Jamaica and Trinidad and Tobago. A cup

380-706: Is named for Bourbon County, Kentucky , and each year during the Kentucky Derby , recipes for bourbon punch abound. Fish House Punch is a classic 18th-century punch containing rum , cognac , and peach brandy first created at the State in Schuylkill club in Philadelphia . Guests of the club who partook of the punch include George Washington , the Marquis de Lafayette , and Chester A. Arthur . Though

418-655: Is one of the oldest rum punches and has a simple recipe enshrined in a national rhyme: "One of Sour, Two of Sweet, Three of Strong, Four of Weak." That is: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served with a dash or two of Angostura bitters and nutmeg . There are many rum-based punches, including Planter's Punch , Fish House Punch , Caribbean Rum Punch, and others. Arrack based punches were included in Jacob Grohusko's 1910 and Charles Mahoney's 1912 bartenders guides, and an early recipe for arrack punch

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456-542: Is popular in Germany and with many Germans who emigrated to America. Parties on New Year's Eve ("Silvester") often include a Feuerzangenbowle ("burnt punch" or, literally, "fire tongs punch"). This is a punch made of red wine and flaming overproof rum (such as Stroh ), poured over a Zuckerhut ( sugarloaf ), a large conical sugar cube placed in the "Feuerzange". It is similar to mulled wine ("Glühwein"). Another warm punch, popular with hunters or others spending time in

494-651: Is served hot, typically accompanied by other Mexican holiday staples like tamales , champurrado and pan dulce . Some ingredients used to make ponche are more seasonal and are sometimes hard to get. Fresh tejocotes , the fruit of the hawthorn tree known to the Aztecs as Texocotli (stone fruit), and guavas are among the most usual. Other common ingredients in ponche include sugar cane pieces, piloncillo , apples , pears , dry hibiscus , raisins , prunes , clove and star anise . In Argentina and Uruguay , Claret Cup has been introduced by British immigrants and

532-596: Is supported by four smaller cushions on each side inside the wooden box to help stabilise and protect the bowl. A more simpler cloth bag gomotsu-bukuro (御物袋) can also be used instead. Japanese chawan have various shapes and types, many of which have specific names: The foot (高台 Kōdai ) of the Japanese chawan can be in various different shapes and sizes. The most known are: [REDACTED] Media related to Chawan at Wikimedia Commons Bowl (vessel) The size of bowls varies from small bowls used to hold

570-513: Is the Pimm's Cup , using Pimm's No.1 (which contains gin) and British-style lemonade at a ratio of 1:2; a squeeze of lemon; then add orange, lemon and apple slices; a couple of cucumber wedges; and decorate with borage flowers. Punch ( Punsch in German) refers to a mixture of several fruit juices and spices, often with wine or liquor added and mostly topped with champagne or sparkling wine. Punch

608-595: Is traditionally eaten from a communal bowl , a tradition that is still maintained by some families, mainly in rural areas. Lakh is a popular boiled porridge made with rolled millet flour pellets (araw/arraw) typically topped at serving with sweetened fermented milk . It is usually served in a communal bowl or platter in Senegal . In China , it is considered rude and unhygienic for a diner to use his or her own chopsticks to pick up food from communal bowls and plates when such utensils are present. In some cultures,

646-600: The East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls . In the United States , federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus

684-510: The Jian tea wares : Tea is of light colour and looks best in black cups. The cups made at Jianyang are bluish-black in colour, marked like the fur of a hare. Being of rather thick fabric, they retain the heat, so that when once warmed through, they cool very slowly, and they are additionally valued on this account. None of the cups produced at other places can rival these. Blue and white cups are not used by those who give tea-tasting parties. By

722-587: The Planter's House Hotel in St. Louis , Missouri. The recipe for Planter's Punch varies, containing some combination of rum, lemon juice , pineapple juice , lime juice , orange juice , grenadine , soda water, curaçao , Angostura bitters , and cayenne pepper . An early print reference to Planter's Punch appeared in the August 8, 1908 edition of The New York Times : This recipe I give to thee, dear brother in

760-630: The Uruk culture of ancient Mesopotamia mass-produced beveled rim bowls of standardized sizes. Moreover, in Chinese pottery, there are many elaborately painted bowls and other vessels dating to the Neolithic period. As of 2009 , the oldest bowl found is 18,000 years old. In examining bowls found during an archaeological dig in North America , the anthropologist Vincas Steponaitis defines

798-697: The sling , composed of spirits, water, and a sweetener, was invented. Non-alcoholic varieties, which are especially given to children, as well as adults who do not drink alcohol, typically include a mix of fruit juice, water, and a sweetener, such as sugar or honey. Lemon-lime soda , ginger ale , or other fruit-flavored carbonated sodas are often added. It also often contains slices or chunks of actual fruit, such as oranges and pineapple. The non-alcoholic versions are typically served at school dances, church functions, picnics, and other similar social occasions. Commercial manufacturers distribute many types of "fruit punch" beverages. These are usually colored red. Despite

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836-649: The Edo period from abroad was the Annan ware from Vietnam ( Annam ), which were originally used there as rice bowls. Annan ware is blue and white, with a high foot. A cloth called chakin (茶巾) is used to wipe the bowl clean. Normally the bowl would be wrapped in an orange turmeric -coloured cloth called ukon-nuno (ウコン布) for storage in the box, which apparently helps ward insects away. A cloth bag shifuku (仕服) made out of silk or brocade can be used for storage of special tea bowls, especially for tenmoku chawan types. This

874-465: The Japanese tea ceremony until the 16th century. In Japan, tea was also mainly drunk from this Chinese variety of tea bowls until about the 15th century. The Japanese term tenmoku is derived from the name of the Tianmu Mountain , where Japanese priests acquired these tea bowls from Chinese temples to bring back to Japan, according to tradition. An 11th-century resident of Fujian wrote about

912-532: The bowls with a tapered shape, so most Seto-made Tenmoku chawan had this shape. With the rise of the wabi tea ceremony in the late Muromachi period (1336–1573), the Ido chawan , which originated from a Met-Saabal or a large bowl used for rice in Korea, also became highly prized in Japan. These Korean-influenced bowls were favored by the tea master Sen no Rikyū because of their rough simplicity. Over time and with

950-577: The cold, is jagertee punch. Arrack-based punches were historically popular in India and Sri Lanka, where it was distilled from toddy , the wine made from sap of various palm trees. Hwachae is a term for traditional Korean punches. Sujeonggwa is a traditional punch made from dried persimmons , cinnamon , and ginger . Ponche is traditionally prepared during the Christmas season in Mexico. It

988-492: The communal bowl has a set of social strictures, as evidenced by the Spanish idiom, " ¿Cuándo hemos comido en el mismo plato? " (English: When have we eaten from the same dish?). Punch (drink) The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic , generally containing fruits or fruit juice . The drink was introduced from the Indian subcontinent to England by employees of

1026-493: The development of the Japanese tea ceremony as a distinct form, local Japanese pottery and porcelain became more highly priced and developed. Around the Edo period, the chawan was often made in Japan. The most esteemed pieces for a tea ceremony chawan are raku ware , Hagi ware , and Karatsu ware . A saying in the tea ceremony schools for the preferred types of chawan relates: "Raku first, Hagi second, Karatsu third." Another chawan type that became slightly popular during

1064-564: The end of the Kamakura period (1185–1333), as the custom of tea drinking spread throughout Japan and the Tenmoku chawan became desired by all ranks of society, the Japanese began to make their own copies in Seto (in present-day Aichi Prefecture ). Although the Tenmoku chawan was derived from the original Chinese that came in various colors, shapes, and designs, the Japanese particularly liked

1102-406: The exact formula for the punch has been officially kept secret by the club's members, published recipes for the punch date back to at least 1862. The punch has regained popularity in the 21st century, partially due to the renewed availability of real peach brandy from modern craft distillers. Much like Swedish punsch , a number of punches bottled as liqueurs became regional specialties starting in

1140-491: The heat. Take two of sour (lime let it be) To one and a half of sweet, of Old Jamaica pour three strong, and add four parts of weak. Then mix and drink. I do no wrong — I know whereof I speak. Southern bourbon punch is a drink closely associated with Kentucky and other Southern states . Sweet bourbon punch is made with sweet tea (a signature drink of the South), citrus flavors and bourbon whiskey . Bourbon

1178-616: The late-19th century. Hub Punch was created at the Hub House hotel in Thousand Islands , New York, and was bottled from 1879 until Prohibition by C.H. Graves & Sons of Boston . Hub Punch was briefly revived by Boston's Bully Boy Distillers in 2014. Cohasset Punch was bottled in Chicago for nearly a century from 1899 until the late-1980s, and was later referred to as "the definitive Chicago cocktail." Cohasset Punch

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1216-635: The name, most brands contain only a small fraction of actual fruit juice; the major constituents are typically sugar or corn syrup, citric acid, and artificial flavors. They may also be carbonated or nonalcoholic cocktail mixers . Hawaiian Punch , Hi-C and Minute Maid are three of the better-known brands in the US. Other related drinks include Kool-Aid powdered drink mix, fassionola , and Tiki Punch (a carbonated soft drink from Shasta ). Historically, most spirit based early alcoholic punches were made using either arrack or rum . Bajan (Barbadian) rum punch

1254-493: The same Spanishized name) and it is also consumed during Christmas and New Year celebrations there. In Paraguay, it is typically served from a clay pot called kambuchi . "Punch" is typically called bål in Sweden , and is commonly served in a bowl at social functions (e.g. graduation or wedding receptions). Bål as thought of broadly should not be confused with punsch, which is a specific type of alcoholic punch using arrack that

1292-669: The true acidity, are added: a nutmeg is likewise grated into it. The punch, which is made for the men in our ship was heated with red hot iron balls which were thrown into it. Those who can afford it, make punch a usual drink after dinner. While we stayed in China, we drunk it at dinner instead of wine which the company allowed the first table. Alcoholic punches are common among parties for college and university students. These punches tend to be highly alcoholic and made with cheap ingredients. They may be referred to by names such as "grain punch" (made with high-proof grain alcohol and sundry mixers) or "Jungle Juice" (liquor of various sorts brought to

1330-454: The word originates from the English puncheon , which was a volumetric description for certain sized barrels used to transport alcohol on ships. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. From there it was introduced into other European countries . When served communally, the drink is expected to be of

1368-478: Was very popular in Sweden in the decades around 1900. Due to its popularity the arrack punch saw commercial bottling in 1845, and became known more broadly outside Scandinavia as the liqueur Swedish punsch . Dragoon punch was popular in Sweden and Norway in the early 1900s, and added both stout and beer to brandy, champagne, and sherry. Some claim Planter's Punch was invented by bartender Jerry Thomas at

1406-566: Was widely adopted by the population. Known as Clericó , its Spanishized form, it is the traditional Christmas and New Year punch, which occur in the summer of the Southern Hemisphere . It is made with red wine and fruits such as oranges, apples, peaches, strawberries, etc. Other alcoholic beverages are commonly added in combination. In Argentina it is generally served from a punch bowl ( ponchera ). Due to its proximity to Argentina, Paraguay has also adopted Clericó (and with

1444-569: Was written by Pehr Osbeck, Olof Torén, and Carl Gustaf Ekeberg in their 1771 book, A Voyage to China and the East Indies : It is known to almost every one how punch is made; but, that it may be observed for the future where it is made to its greatest perfection, I will mention the true proportion of its constituent parts. To a quart of boiling water, half a pint of arrack is taken, to which one pound of sugar, and five or six lemons, or instead of them as many tamarinds as are necessary to give it

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