| 我国古典文论中三“味”之比较 |
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| 引用本文： | 潘伟.我国古典文论中三“味”之比较[J].贵州工业大学学报(社会科学版),2007,9(1):169-171,174. |
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| 作者姓名： | 潘伟 |
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| 作者单位： | 广州大学市政学院 广东广州 |
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| 摘 要： | "味"作为审美鉴赏的范畴,成于"文学的自觉"时代,它在进一步发展中形成各有特色的"余味"说、"滋味"说和"韵味"说。针对它们之间的比较,不仅要找出它们形成、发展的线索和关系,还要指出其成"味"的条件和追求的效果。在比较中说明文艺审美中的"味",需要"寻"和"品","寻"和"品"的目的、条件。
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| 关 键 词： | 味说 余味 滋味 韵味 |
Comparisons between "Three Tastes" in The Classical Literary Theories |
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| PAN Wei.Comparisons between "Three Tastes" in The Classical Literary Theories[J].Journal of Guizhou University of Technology(Social Science Edition),2007,9(1):169-171,174. |
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| Authors: | PAN Wei |
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| Abstract: | literature taste is in the category of beauty appreciation. It has developed into various characteristic taste theories in the awaking period of literature spirits, such as "residual taste theory", "favortaste" and "lingering charm theory", etc. For their comparison, the cluses and relations regarding their formation, development are explored, and the the conditions and effects of these literature tastes are pointed out. In this comparision, t is pointed out that the tastes in literary beauty appreciation need to be searched and appreciated. And conditions for searching and appreciation are proposed. |
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| Keywords: | taste theories residual taste favor taste and lingering charm theory |
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