苏轼与酒、茶文化  

Su Shi and the Culture of Wine and Tea

作　　者：张进[1] 张惠民[1] 

机构地区：[1]西安联合大学中文系,陕西西安710065

出　　处：《陕西师范大学学报（哲学社会科学版）》2001年第4期113-120,共8页Journal of Shaanxi Normal University(Philosophy and Social Sciences Edition)

摘　　要：苏轼之于酒、茶最重要的是淡化和超越其物理作用而重在其精神性。他于酒中求真、求适、求至乐，真得酒中之趣；他于茶中求得一种清醒、清雅、清适而又清高的君子高人之品格风度，深得茶中三昧。苏轼以儒释道思想为底蕴，赋予酒、茶以深厚的文化、审美意味，鲜明地表现出他的高风绝尘的审美情趣与文化品格。What Su Shi pursued most in tea and wine is to value their spiritual sense by desalinating and exceeding their physical function. He catches the true temperament and interest in wine by drawing the true, the leisure and the perfect pleasure from it. Meanwhile, he masters the secrets in tea by pursuing the sane, graceful, quiet and aloof airs as a gentleman. Su Shi bases the profound culture and aesthetic taste of wine and tea on Confucian and Buddhist ideas, which distinctively shows his lofty aesthetic taste and cultural quality.

关 键 词：苏轼 文化意味 审美情趣 文化品格 酒文化 茶文化 

分 类 号：TS971[轻工技术与工程]