作　　者： ;

机构地区： 华南理工大学

出　　处： 《文艺理论研究》 2012年第5期49-56,共8页

摘　　要： "味"成为中国古代诗学重要的范畴,其渊源悠长,宋诗话在其内涵的丰富上功不可没。本文按以类相从的方法,将宋诗话中的"味"分为两大类:一、以"味"来总评时代或诗人诗风;二、以"味"品评具体诗歌,从理味、情味、境味、物味四个方面来探讨其内涵。此外,本文还探讨"味"与含蓄、平淡、语言等因素的关系,以便更清楚地理解"味"的美学特质:即味是诗歌通过简洁、准确、传神的语言所表达的一种含蓄的沉潜的美,它与平淡、粗俗没有关系,与纯粹的辞藻之美并无太大关联,它体现在语言之外。对读者来说,味是需要反复沉酣体味才能得到的一种美感。 The concept of ＂flavour＂ develops into an important category of Chinese ancient poetics, during the process of which poetry commentaries in Song Dynasty played an important role in enriching its connotation. The paper divides ＂flavour＂ into two categories in light of its application into genres. In one category, flavour is used to comment on the times and poetry style in gen- eral. In another category, it is used to comment on specific texts from four aspects of reason, emotion, context and object, and investigate its connotation. The paper has also explored the aesthetic characteristics of ＂flavoar＂ from the perspective of its rela- tion with other factors such as implicitness, plainness, and language, and claims that ＂flavour＂ is a kind of aesthetic quality im- plicitly conveyed in simple, accurate and expressive language in poetry.

关 键 词： 味 理味 情味 境味 物味

领　　域： []