“柿柿如意”与“涩味”之别——中日有关柿子的不同艺术审美取径

Auspicious in Implication or Astringent in Taste?--Different Aesthetic Approaches to the Art Appreciation of Persimmon in China and Japan

作为中国土生土长的一种植物,柿子在中国有着3000年以上的栽培历史。自秦汉以来,从柿蒂发展而来的“柿蒂纹”就被用作玉器、青铜器、陶器、瓷器、丝绸的装饰图案,后来也成为中国的吉祥图案。柿子传入日本后,在14~15世纪的室町时代,日本艺术家从柿子未成熟的味道抽象出“涩味”一词,用来特指柿子的酸味。而到了17世纪江户时代初期,“涩味”开始成为一个美学范畴。“柿子”反映出了中日两个民族的审美差异。

As a native fruit,persimmon has undergone a planting history of more than 3000 years in China.Since the time of the Qin and the Han Dynasties(3.Century BC to 3.Century AD),the artistic line developed from persimmon calyx has been widely applied in the decorative patterns on jade ware,bronze ware,earthenware,chinaware and silk,which has also become the basic design of auspicious pattern in China.During the Muromachi period(1336-1573)after persimmon had been imported into Japan,Japanese artists coined the word shibui(astringent)to refer to the sour taste of unripe persimmon.Then at the beginning of the Edo Period(1603-1868),shibui was often used in terms of its.aesthetic domain.The different artistic aesthetics in China and Japan derived from the same plant persimmon also displayed the aesthetic difference between these two nations.