《文心雕龙》“味”论解析.pdf

新疆师范大学
硕士学位论文
《文心雕龙》“味”论解析
姓名:张向辉
申请学位级别:硕士
专业:文艺学
指导教师:宋晓云
2009-05-25
中文摘要
“诗味”论是地地道道的中国特色的诗论。今天,“诗味”这个概念并没有
失去影响力和生命力。它仍然生生不息地活在中国人的审美意识中。因此在今
天成堆的西方术语中,更有必要去肯定我们古代文论中的“味”范畴乃至整个中
华文论。本文结合中华民族谈“味”的传统和魏晋六朝佛教的盛行,对刘勰的
“味”论作全面的解析。
刘勰谈“味”之本体是“情味”,肯定“情”在文学中的重要地位,强调了
“情”与“味”之间的内在关联,他认为“情”中生“味”,“味”在“情”中。
同时,“味”关涉到文本,创作者,读者等文学审美活动的几个方面。从文本角
度而言,它体现在文本的内容,形式,还有艺术形象中;从创作者角度而言,“味”
之生成关涉到创作过程中诸多因素的影响:创作构思,创作技巧及艺术手法的
运用等;从读者角度而言,对于“味”的感知,主要是通过品味,玩味等方式
来实现的。这种独特的感知方式体现出中华民族整体直觉的审美感知思维特点。
总之,刘勰的“味”论在传统文学批评史上占有重要历史地位。自刘勰以
后,文人论“诗味”,多注重情与味的内在关联,更为重要的是他又开启了后人
对“诗境”理论的研究,尤其对司空图研究“意境”理论产生了不可忽视的影
响。

关键词:刘勰;文心雕龙;味











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Abstract
“Poetic Flavor” is a thoroughgoing Poetry theory with chinese
’s “Poetic Flavor ”concept has not lost influence and vitality It
is still living in the oriental aesthetic consciousness endless. So in today’s piles of
Western terminologies, it is more necessary to affirm “Flavor” category in our
Chinese ancient literary theory and the whole Chinese culture. In the contex of the
Chinese “Flavor” tradition and the Six Dynasty prevailing Buddhist, this paper
makes prehensive analysis on Liu Xie’s “Flavor”.
Liu Xie said that the essence of the “Flavor” is the “flavor of feeling”. He
affirmed the “feeling” has an important position in the literature, and emphasized the
inherent correlation between the “feeling” and the “taste”. He believed that “feeling”
is part of “Flavor”,and “Flavor” is part of “feeling”. Meanwhile, Liu Xie’s “Flavor”
is a whole theoretical framework. It relates to the whole aesthetic process of literary
including texts,writers and readers. From a text point of view,it is reflected in the
content, the form, the theme and the artistic image. From the writers point of view,
the generation of the “Flavor” concerns a number of factors including the creative
ideas,the writing skills and the means of artistic expression etc. From the rea