感官与体察世界

本组笔谈围绕贡华南著作《味与味道》展开。中国人的感官活动、思想活动皆以味觉为原型展开,在此基础上形成自己独特的思想方式。进而反观中西思想方法之差异,得出的结论如下:西方思想是立足于视觉的,西方的感性和理性都以视觉为基本架构。中国思想立足于味觉,视觉被味觉化,听觉被味觉化,思想也被味觉化。味觉思想以“象”为基本范畴,视觉思想以“相”为基本范畴。围绕上述看法,笔谈者从中医、研究方法、现代转化、感觉、感通、正义、语言等角度展开思考与批评。

This symposium is on Taste and Tasting the Dao written by Gong Hua’nan.Taking taste as the prototype in perceiving and thinking,Chinese people obtain their particular way of thinking distinctive from the Western.In some sense, Western thought is based on visual sense,which has functioned as the framework of perception and rationality.On the contrary,Chinese thought is rooted in the sense of taste,while visual,auditory and other senses are modified by the sense of taste.Correspondingly,"image"is the fundamental category in the "thought of taste",while "idea"is the fundamental category in the"thought of visual sense".The participants reflect on this doctrine from various perspectives,including Chinese medicine,methodology,modern transformation,perception,justice and language.