重探《诗品》以“滋味说”为中心公案  

Re-exploration of the Central Public Case of“Taste Theory”in Shi Pin

作　　者：徐嘉乐 XU Jia-le(School of Chinese Language and Literature,Wuhan University,Wuhan 430072,China)

机构地区：[1]武汉大学文学院,湖北武汉430072

出　　处：《许昌学院学报》2021年第1期39-42,共4页Journal of Xuchang University

摘　　要：自20世纪90年代起,"滋味说"是否能够作为《诗品》美学批评标准的中心理论一事引起了学术界的巨大争论。通过对这一公案的重新探讨,以联结创作者、创作文本和读者(接受方)三方的方式进行探索和研究可以发现,在钟嵘的诗学观念里,"滋味说"要分为诗之本味和诗之余味两种,创作者和创作文本之间的"创作论"以及创作文本和读者之间的"审美标准"实际上是一物两面,而能将这两面联结到一起,使二者一一对应的就是"滋味说"。Since the 1990s,the issue of whether“Taste Theory”can be used as the central theory of the aesthetic criticism standard of Shi Pin has caused great controversy in academia.This paper tried to make a further study on the case by connecting the creator,the creative text and the reader(receiver).The study shows that in Zhong Rong’s poetics concept,the“Taste Theory”should be divided into the essence of poetry and the aftertaste of poetry.The“creation theory”between the creator and the creative text and the“aesthetic standard”between the creative text and the reader are actually two sides of the same thing,and the two sides are able to be linked together and correspond one by one through the“Taste Theory”.

关 键 词：钟嵘 《诗品》 滋味说 

分 类 号：V06.2[航空宇航科学技术]