The Modern Vision Of Chinese Traditional Flavor Theories

"Flavor" is an important category in Chinese classical aesthetics and a representative of Chinese art psychic.In the research presented here,we first set out from the gustatory particularity and lush culture of Chinese cuisine to find out the close relationship between gustatery and Chinese aesthetic consciousness;we also used theories and methods of Culture Study to study the different meanings and characters of flavor in different historical eras,and to seek for how "flavor" become one of the core categories of Chinese ancient literature theories over a historical period. During this period,"Flavor" and the other categories explained and supplied each other,therefore formed an integrity and self-sufficient system;we compared "Flavor" theories with Indian poetics and Western Literary Theories in order to establish the status and the value of Chinese "Flavor" theories.The "Flavor" criterion is featured by its unique interpretation model and critic methods consisting of four elements:authors,works,readers and the world.It has some similarity with New Criticism,Structuralism, Hermeneutics,Receptive Aesthetics,as well as Phenomenology and Existentialist Hormonology.From the collision of two cultures,we can widen the "Flavor" theory,as well as identify similarity between two cultures, which may lead to a new approach in studying the theory;last,we discussed how the "Flavor" theories evolved from the traditional model to the contemporary model,to keep its effectiveness while facing the challenge of modern literary genre transformation.