1) taste theories of poetics
味论诗学
2) flavor criterion
以味论诗
1.
In modern literature critic word, beyond visual and aural criterion, Chinese traditional flavor criterion is an idea resource which can not neglect.
当代文学批评话语中,在视听准则之外提出“以味论诗”的中国文论传统,无疑是一份不可忽视的思想资源。
3) Theory of Poetic Taste
诗味论
1.
"Theory of Poetic Taste" is a Chinese traditional poetics with unique national characteristics,also is the essence of Chinese ancient literary theories with the accumulation of Chinese aesthetic taste and empirical thinking characteristics,which has made important contributions to the development of ancient Chinese poetry and managing aesthetics.
唐代司空图是诗味理论研究的集大成者,其在《与李生论诗书》、《与王驾评诗书》、《与极浦书》等几篇杂著和一部《二十四诗品》中提出了自己的诗味论观点,概括起来主要有:“辨于味而后可以言诗”、“味外之旨,韵外之致”、“澄淡精致,空灵冲淡”,这些诗味论观点相互联系,构成了一个完整的理论体系,具有完备的美学品格。
4) "poetic flavor" concept
诗味学
5) On Retention of Poetic Flavor in the Poetic Translation
论诗味的翻译
6) On Features of Poetic Flavor
论诗味的特征
补充资料：阿毗昙甘露生味论
【阿毗昙甘露生味论】
（书名）尊者瞿沙造，失译，二卷。有十六品，论种种之法相。
（书名）尊者瞿沙造，失译，二卷。有十六品，论种种之法相。
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