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1)  the theory of poetical flavor
诗味说
1.
In the history of Chinese literary criticism, the viewpoint of appreciating and evaluating poetry in terms of the concept "flavor" developed gradually into a poetical theory with Chinese characteristics——the theory of poetical flavor.
“味”这个概念曾被中国古代诗论家们普遍地用来评论诗歌,我国古代文艺理论批评史上的这种以“味”品诗、借“味”论诗的诗学理论观点形成了一套有中国特色的诗学理论——诗味说
2)  The Poetic Expression on "Taste"
"味"的诗性言说
3)  The Implication of Poetry
诗歌的"意味说"
4)  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
5)  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
6)  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。
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。
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