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{"id":810,"date":"2010-03-15T01:11:00","date_gmt":"2010-03-15T01:11:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/03\/810\/"},"modified":"2010-03-15T01:11:00","modified_gmt":"2010-03-15T01:11:00","slug":"810","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/03\/810.html","title":{"rendered":""},"content":{"rendered":"\n<\/head>

Uyeda says that his approach to cocktail-making is grounded in the Japanese tea ceremony. It is an \u201cadoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order.\u201d\u2013\u201cTokyo, Cocktail Capital of the World,\u201d Hugh Garvey, in Best Food Writing […]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-810","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nEve Tushnet<\/title>\n<meta name=\"description\" content=\"Uyeda says that his approach to cocktail-making is grounded in the Japanese tea ceremony. It is an "adoration of the beautiful among the sordid facts of\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.patheos.com\/blogs\/evetushnet\/2010\/03\/810.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:description\" content=\"Uyeda says that his approach to cocktail-making is grounded in the Japanese tea ceremony. 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