汉藏古典诗学“味”论之比较——以《诗品》与《诗镜》为例  

A Comparison of Classical Chinese and Tibetan Poetics on the Theory of"Taste"-Take"Shipin"and"Snyan-ngag-me-long"as examples

作　　者：旺珍 Wang dron(School ofhumanities,Tibet University,Lhasa,Tibet 850000)

机构地区：[1]西藏大学文学院,西藏拉萨850000

出　　处：《西藏大学学报（社会科学版）》2024年第3期110-115,共6页Journal of Tibet University

基　　金：2023年度西藏大学校级培育基金项目“共同体视野下的藏族翻译文学”(项目号:ZDCZJH23-16);2024年度西藏大学研究生“高水平人才培养计划”基金项目“吐蕃时期藏族翻译文学与中华民族共同体建构研究”(项目号:2022-GSPB014)阶段性成果。

摘　　要：汉藏民族在其古典诗学的发展历程中,都提出了“味”论这一重要的审美范畴,二者之间存在着不少联系与区别。文章从钟嵘的《诗品》和藏族诗学文本《诗镜》对比分析入手,试图找寻汉藏古典诗学“味”论的共通内涵和审美差异,以追求汉藏文论整体互补的可能性,反映中华文论丰富多元的真实风貌,为构建中国特色文学理论做出有益尝试。In the development of classical poetics,both Han and Tibetan people have put forward the theory of"taste"as an important aesthetic category,and there are many connections and differences between them.This paper tries to find out the common connotation and aesthetic difference of the theory of"taste"in classical Chi-nese and Tibetan poetics through a comparative analysis of Zhong Rong's"Shipin"and the Tibetan poetic work"Snyan-ngag-me-long",so as to pursue the possibility of the overall complementarity of Chinese and Tibetan literary theories,reflect the real features of literary theories of China,and make a useful attempt to build literary theories with Chinese characteristics.

关 键 词：《诗品》 《诗镜》 “味”论 汉藏比较 

分 类 号：I207.22[文学—中国文学]