1) poetic flavor
诗味
1.
Mao Ze Dong kept on emphasizing that poems should have poetic flavor.
“味”是我国古代美学中的一个重要范畴,古代诗论有滋味说、韵味说、真味说等观点,他们提倡从诗歌的本质和审美特征等方面来探讨“诗味”的根源。
2.
This essay presents a study of the connotation and composition of poetic flavor as well as the retention of poetic flavor in the Chinese—English poetic translation in order to provide some strategies and methods for poetic translators and poetic translation criticism.
诗味是一种非物质体,是潜藏于诗作实体之中的一种精神意绪。
3.
The concept of poetic flavor is one of the major approaches to the traditional Chi- nese poetic theory.
我国古代诗学理论对诗味的特征进行过可贵的探讨，提出过许多精辟的见解，“无理而妙”、“其趣在有意无意之间”、“无迹之迹诗始神” 等观点就是其中富有启发性的创见。
2) poetic taste
诗味
1.
Re-study on Zhong Rong’s idea of poetic taste;
钟嵘“诗味”论的再检讨——兼与日本清水凯夫先生商榷
3) poetic flavour
诗味
1.
The essential features of poetic flavour and criticism with aesthetic purpose by distinguishing between poetic flavours;
诗味的本质特征及辨味批评的审美目的
2.
Adoption of inconsistency:an important means to improve poetic flavour;
矛盾创制法:增强诗味的重要途径
4) analyzing the poems from their tastefulness
以味喻诗
5) taste theories of poetics
味论诗学
补充资料：诗味
1.诗的意味﹑趣味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条