从“诗味”到“文味”——宋代文章学之“味”范畴论析  

From Poetry “Wei” to Essay “Wei”—— On the Aesthetic Category of Taste

作　　者：刘春霞[1] 

机构地区：[1]广东广播电视大学文化产业系,广东广州510091

出　　处：《华南师范大学学报（社会科学版）》2012年第5期76-81,164,共6页Journal of South China Normal University：Social Science Edition

摘　　要："味"是中国古代文论中的重要范畴,首先被运用于诗学批评领域,后来又被运用于词学批评领域。宋代文章学正式成立,文人将"味"范畴移植到文章学领域中:他们以"味"作为品评文章的审美标准,对文章之"味"的创造与生成予以探讨,并提出了"玩味"的鉴赏方法。宋代文人将诗学"味"论移植到文章学,包含了对文章审美特质的肯定,同时也认识到"文味"与"诗味"有本质区别。'Wei'(taste) was an important aesthetic category in the ancient Chinese literary criticism.It was first used in poetry critical domain and then in 'ci' critical domain.People who specialized in the leaning of essay writing adapted 'wei' category in Song Dynasty when the leaning of essay writing was established.They viewed 'wei' as the aesthetic criterion to evaluate essays and inquired into the creation and forming of essay's 'wei'.They also put forward the theory of appreciation.Their adaptation of poetry 'wei' into essay writing suggested that they recognized the aesthetic characteristics of essays and realized the difference between poetry 'wei' and essay 'wei'.

关 键 词：诗味 文味 宋代 文章学 范畴 

分 类 号：I206.2[文学—中国文学]