摘要
"味"是中国诗论中的重要范畴,它在钟嵘《诗品》中是指"滋味",在司空图《二十四诗品》中是指"韵味",在袁枚《续诗品》中又是指"鲜味",可见,"味"在不同的历史时期有不同的内涵和特征,这是由特定时期的社会思潮和文论家的生活所决定的。考察中国古典美学范畴在不同历史时期的内涵和特征及其演变的原因,对于构建我国古代文论史不无意义。
Of the Chinese poetry critique 'Wei'is one of the important categories , which means 'Ziwei'in Zhong Rong's Shi Pin,Yunwei in Sikong Tu's Er Shi Si Shi Pin and Xianwei (freshnes) in Yuan Mei's Xu Shi Pin . It is obvious that the connotation and the characteristics of 'Wei' which are decided by the ideological trends of a particular time and the critic's individual experience of life, varied during the different historical periods. Therefore , to review the different connotations and characteristics of the Chinese classical esthetical categories in different historical periods for the construction of the history of Chinese classical literary criticism , it could not be short of significance.
出处
《南昌大学学报（人文社会科学版）》
北大核心
2003年第1期95-100,共6页
Journal of Nanchang University(Humanities and Social Sciences)
