“环情草调”与“声得盐梅”——《文心雕龙》“声味”观刍议

A Discussion on “Sheng-Wei”Theory of The Literary Mind and the Carving of Dragons

"声味"说是指通过诗歌的声律形式见出诗歌的审美韵味,在"声"与"味"之间建立一种联系的理论。刘勰"声味"说的典型命题即"声得盐梅"。所谓"声得盐梅",不仅以"盐梅之调和"喻"声之谐和",更重要的是其以食物之"滋味"喻"声"之"滋味",指出"声律形式"经过"合目的"的加工,可以成为"有意味的形式",具有一定的审美韵味。这种"声""味"联系以传统五行学说中的"五音""五味"并举与"以味论乐"的乐论为历史根据,以"环情草调""内听""声萌我心"等"声情"理论为生成基础,以"吟咏讽诵"等有声阅读方式为实现途径,建构了一种情→声→味的理论模式。这种理论模式对后世的文学观念影响至深。刘勰以后,从声韵形式中求取诗歌之神韵、兴趣、韵味,成为中国传统诗学的一大审美追求。

The theory of“Sheng-Wei”refers to showing the aesthetic charm of poetry by the rhythmic forms of poetry and establishing a connection between the“sound”and“taste”.The typical proposition of Liu Xie s“Sheng-Wei”theory is“Sheng-de-yan-mei”(“Pursuing the Taste of the Salty and Plum from the Sound”),which not only compares the mix of salt and plum to the harmony of“sound”,but also compares the“taste”of food to the“taste”of“sound”,pointing out the“rhythmic forms”could be a“meaningful form”and have a certain aesthetic appeal by artistically processing.The relation between“sound”and“taste”has two historical bases,one is the traditional Five Elements Theory which list“Five Tone”and“Five Tastes”at the same time and the other is the tradition which discuss the music by the taste.It is based on the theory of“Sheng-Qing”including“Huan-qing-cao-diao”(“Arranging the Rhythmic Around Emotion”),“listening by heart”and“the Sound of the heart”.The way to realize it is the“chanting reading”.The above three points construct a theoretical model of emotion-sound-taste.This theoretical model has a deep effect on later literary ideas.After Liu Xie,to seek the charm,interest and charm of poetry from the form of rhyme become a great aesthetic pursuit in traditional Chinese poetics.