从“诗味”到“词味”——陈廷焯的词学理论初探

From "Poetry Taste" to"Ci Taste"——A Tentative Study on CHEN Ting-zhuo's Ci Theory

陈廷焯的《白雨斋词话》频频以"味"论词,"味"是其词学理论的一个重要范畴。陈廷焯将传统的"诗味"论移植到词论中,强调作词必须"含蓄蕴藉",同时进一步提出"厚味"的美学主张,对词体的美学品格作了更深层次的审美规定。深入考察陈廷焯的"词味"论,对准确把握其词学思想不无裨益。

In Ba Yu Zhai Ci Hua CHEN Ting-zhuo frequently discusses Ci by using his taste theory, so ＂taste＂ becomes an important category in his Ci Study. By implanting the traditional poetry taste into his Ci study, CHEN Ting-zhuo stresses that the creation of a piece of Ci must have an implicit style and he states further his aesthetic statement of ＂thick taste＂, giving a more profound stipulation to the aesthetic qualities of Ci style. To inspect CHEN Tingzhuo ＂Ci taste＂ theory is beneficial to the precise mastery of his Ci thought.