【摘要】： “味”是一個(gè)古老而富有生命力的中國傳統(tǒng)美學(xué)范疇。它由味覺美感升華為普遍相通的審美概念,表示審美體驗(yàn)或由體驗(yàn)而得的美感。對于作為美感的“滋味”之“味”,學(xué)術(shù)界進(jìn)行了深入的研究,已經(jīng)形成了比較完備的研究體系。但作為審美體驗(yàn)的“味象”之“味”的研究卻略顯零散和單薄�！拔丁闭f作為中國古典詩學(xué)中最有代表性的審美體驗(yàn)理論,需要我們對其進(jìn)行沿波探源的研究,并對其詩學(xué)內(nèi)涵進(jìn)行具體分析,從新的角度考察其在深度上的意義開掘�，F(xiàn)代心理學(xué)為我們解讀“味象”之“味”提供了一個(gè)新的研究維度,本文致力于從文藝心理學(xué)角度對“味”進(jìn)行考量,力圖穿透語言的外壁,捕捉到“味象”之“味”心靈深處的脈息。 本文對中國古代審美理論中“味象”之“味”從縱向的時(shí)間性流變和橫向的空間性拓展兩個(gè)維度進(jìn)行了考察,首先對“味象”之“味”的發(fā)展軌跡進(jìn)行了梳理鉤沉,然后從文藝心理學(xué)的角度,分析了“味”的審美心理特征和動態(tài)心理結(jié)構(gòu)。最后力圖通過古今中外的有效對話與對接,挖掘中國傳統(tǒng)詩學(xué)“味象”之“味”的現(xiàn)代意義與啟示。研究重點(diǎn)是“味象”的心理機(jī)制考察,文藝心理現(xiàn)象可劃分為兩種不同的存在形態(tài):一種是較為穩(wěn)固狀態(tài)的“心理結(jié)構(gòu)”,一種是呈運(yùn)轉(zhuǎn)狀態(tài)的“心理過程”。本文將從這兩種不同形態(tài)對“味象”之“味”進(jìn)行考量。全文共分五個(gè)部分。引言,對“味象”之“味”的研究現(xiàn)狀進(jìn)行總體描述,闡述對“味象”之“味”研究之必要。第一章、“味象”之“味”的歷史生成�！拔断蟆敝拔丁钡陌l(fā)展經(jīng)歷了墾拓期、培植期和成熟期三個(gè)階段。第二章、“味象”之“味”的審美心理特征�！拔断蟆敝拔丁庇兄�(wěn)固的審美心理特征:心理流向的內(nèi)傾性、主客之間的雙向建構(gòu)性、心物的異質(zhì)同構(gòu)性。這三種特性共同熔鑄在審美主客體關(guān)系的層次結(jié)構(gòu)系統(tǒng)中。第三章、“味象”之“味”的動態(tài)心理結(jié)構(gòu)�！拔断蟆敝拔丁边\(yùn)轉(zhuǎn)的心理過程包含三個(gè)層次:直觀感象層、活躍生命層、最高靈境層。直觀感象層突出感性功能,主體達(dá)到的是感性的審美愉悅;活躍生命層更突出情感體驗(yàn),主體達(dá)到的是一種領(lǐng)悟性的審美感受;最高靈境層則體現(xiàn)為一種超越,一種審美境界的升華。第四章、“味象”之“味”的現(xiàn)代意義與啟示。找出“味象”之“味”的突出精神特質(zhì),挖掘其現(xiàn)代意義與作用。
[Abstract]:Taste is an ancient and vigorous category of Chinese traditional aesthetics. It is sublimated from taste aesthetic to universal aesthetic concept, representing aesthetic experience or aesthetic feeling derived from experience. As the taste of aesthetic sense, the academic circles have made a thorough study and formed a relatively complete research system. However, as aesthetic experience, the study of "taste" is a little scattered and thin. As the most representative aesthetic experience theory in Chinese classical poetics, the theory of "taste" needs us to study its source along wave, analyze its poetics connotation concretely, and explore its meaning in depth from a new angle. Modern psychology provides a new dimension for us to interpret the "taste" of "taste". This paper is devoted to the consideration of "taste" from the perspective of literary psychology, and tries to penetrate the outer wall of language. Capture the "taste" of the "taste" deep in the heart of the pulse. In this paper, the author investigates the "taste" in the ancient Chinese aesthetic theory from two dimensions: the vertical temporal change and the horizontal spatial expansion. Firstly, the development track of the "taste" is combed. Then, from the point of view of literature and art psychology, the aesthetic psychological characteristics and dynamic psychological structure of taste are analyzed. Finally, through the effective dialogue and docking between ancient and modern countries, the author tries to excavate the modern significance and enlightenment of the "taste" of traditional Chinese poetics. The study focuses on the psychological mechanism of "taste and image". The phenomenon of literature and art psychology can be divided into two different forms: one is the "psychological structure" in a relatively stable state, and the other is a "psychological process" in a running state. This article will consider the taste of the taste image from these two different forms. The full text is divided into five parts. In the foreword, the present situation of the research on "taste" of "taste elephant" is described, and the necessity of studying "taste" of "taste elephant" is expounded. The first chapter, the historical generation of "taste" of "taste elephant". The development of "taste" goes through three stages: reclamation, cultivation and maturity. The second chapter, the aesthetic psychological characteristics of "taste". The taste of "taste" has the characteristics of stable aesthetic psychology: introversion of psychological flow, two-way construction between subject and object, and heterogeneity and isomorphism of heart and object. These three characteristics are cast together in the hierarchy of aesthetic subject-object relationship. The third chapter, the dynamic psychological structure of "taste". The psychological process of "taste" includes three levels: visual sense layer, active life layer and highest spiritual realm layer. The perceptual function is prominent in the visual sense layer, the subject achieves the perceptual aesthetic pleasure, the active life layer is more prominent in the emotional experience, and the subject achieves a kind of perceptual aesthetic feeling. The highest spiritual realm reflects a kind of transcendence and the sublimation of aesthetic realm. The fourth chapter, the modern meaning and enlightenment of the flavor of "taste elephant". Find out the outstanding spiritual characteristics of "taste" and excavate its modern significance and function.
【學(xué)位授予單位】：華中師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2009
【分類號】：I01

【引證文獻(xiàn)】

相關(guān)碩士學(xué)位論文 前4條

1 李娜;中國古典美學(xué)“味”范疇研究[D];山東師范大學(xué);2011年

2 何瑞娟;味：作為傳統(tǒng)文學(xué)閱讀理論類型的存在[D];北京大學(xué);2011年

3 漆瓊娟;“味”與中國古典詩學(xué)審美鑒賞活動[D];山東大學(xué);2010年

4 劉元;論“味”[D];青海師范大學(xué);2012年

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本文編號：2387622