寄至味于淡泊——宋代味论发展的文化考察  

The Thin Flavor is the Most Flavor:Flavor Category Development in Song Dynasty

作　　者：李知[1] 

机构地区：[1]暨南大学中文系,广东广州510632

出　　处：《重庆大学学报（社会科学版）》2008年第3期124-127,共4页Journal of Chongqing University(Social Science Edition)

基　　金：教育部人文社会科学重点研究基地重大项目"中国古典文艺美学的现代价值研究"(05JJD750.11-44211)

摘　　要：作为中国文论重要组成部分的味论发展到了宋代,明显地不同于唐代,是将"淡"作为味论的审美理想广泛推崇。究其原因与庶族地主的崛起与平民文化的兴起,儒学朝理学方向发展的影响,宋代文人生活环境与心路历程,以及宋代文学形态和风格变化的要求密切相关。从中看到味论的延展性,也为考量味论融入当代文论体系提供重要的启示。The theory of flavor is an important part of Chinese classical aesthetics. In Song Dynasty,, the ethos was pursuing thin flavor, which was different from that in Tang Dynasty. The reasons for this essential change could be as related to the growing plebeian＇ s landowners and the thriving civilian culture. It might also due to the infec- tion of Neo - Confucianism, as well as clerisy＇ s habitation and mentality. Moreover, the form of literature and the transformation of style might have played a role in such a change. Reviewing this change, we found the possibility of extending the theory of flavor to a broader view. And it also provides a clue about how the theory of flavor could be integrated into modem literature theory.

关 键 词：味论 淡味 宋代文化 

分 类 号：I206.3[文学—中国文学] J292.24[艺术—美术]