唐宋时期花馍艺术探赜  

The Art of Steamed Bread Flowers in the Tang and Song Dynasties

作　　者：陈春莉 CHEN Chunli(School of Literature and Media,Wenzhou University of Technology,Wenzhou,China 325000)

机构地区：[1]温州理工学院文学与传媒学院,浙江温州325035

出　　处：《温州大学学报（社会科学版）》2024年第1期22-32,共11页Journal of Wenzhou University：Social Science Edition

基　　金：国家社会科学基金艺术学一般项目(17BA017)。

摘　　要：唐宋时期,花馍艺术进入历史发展的繁荣昌盛阶段,但因唐宋两阶段的生产力水平、经济发展状况、社会制度、政治格局、时代风尚、审美趣味等方面的不同,花馍的造型种类、艺术特征、民俗价值和精神内涵等方面各具鲜明的时代特色。由唐到宋的花馍风格的嬗变集中呈现在:由贵族化转向平民化,由重形式的精美转向重内涵的深厚,由色彩之美转向种类之丰。During the Tang and Song dynasties,the art of steamed bread flowers was in its prime.However,the differences in productivity,economic development,social system,political structure,fashion and aesthetic taste between the Tang and Song dynasties resulted in distinct forms,varieties,artistic features,folk values and spiritual connotations of steamed bread flowers in the two periods.From the Tang Dynasty to the Song Dynasty,the steamed bread flowers changed from emphasizing exquisite form and the beauty of color to emphasizing profound connotation and the richness of variety,and moved from the aristocrats to the masses.

关 键 词：唐宋时期 花馍艺术 风格嬗变 

分 类 号：J528.4[艺术—艺术设计]