Rituals & Celebrations

Utilizing the special exhibition “Yoga: The Art of Transformation” as a point of departure, this short, dynamic talk, or Baat Cheet, focuses on California’s unique role in the adoption, evolution, and popularization of yoga today.

The religious fervor and opulence of the Goryeo dynasty (918-1392) can be seen in the intricately hand-copied sutras (the teachings of the Buddha) that date to this period. Korean monk-scribes were commissioned by royals, aristocrats, and individual high-ranking monks to write the sacred words of the Buddha by applying pigments of ground gold and silver to deep indigo–dyed mulberry paper. They began by pictorially narrating the sermons of the Buddha with key episodes within the sutra chapter on the frontispiece (first four sutra panels). The rest of the sutra comprised flowing calligraphy translating the Buddha’s teachings.

A demon (buta), 1993, by Duyeh. Indonesia; Cibiru, West Java. Wood, cloth, and mixed media. From the Mimi and John Herbert Collection, F2000.86.121.

Refined Character Type: Arjuna, third of the Pandava (Pandawa) brothers, approx. 1950. Indonesia; West Java. Wood, cloth, and mixed media. From The Mimi and John Herbert Collection, F2000.86.115.

Kabuki was one of the three most popular dramatic forms of Japan, the other two being Noh drama and puppet theater (bunraku).

Valerie Luu and Katie Kwan of Rice Paper Scissors bring Vietnamese street food to California. For this Tasting Menu, they explore how food and fashion are passed down through generations — namely by our grandparents. Joining them is Andria Lo of local blog Chinatown Pretty, which celebrates the street style of seniors in San Francisco’s Chinatown.

The Bay Area is known for its unique food culture and the exquisite plating techniques that are essential to a memorable presentation. Corey Lee — chef of Benu, Monsieur Benjamin and In Situ — uses wares made by Kwangjuyo, a Korea-based company that promotes the beauty of Korean dining culture.

Mariko Grady, founder and entrepreneur of Aedan Fermented, discusses fermentation processes, particularly for koji, live-cultured food that is the heart of her traditional Japanese products.