The Theory Of The "taste"

"Taste" is an important category of Chinese classical aesthetics, is China life culture,poetic root-conditions since ancient times and the unity of nature by culture, is also theChinese artistic spirit, the spirit of literature performance and realized."To taste held" oftraditional Chinese literary theory, it is a thought resources can not be neglected.Paper is divided into four chapters:The first part: from the abundance of the Chinese diet of culture, the taste and theChinese people for the aesthetic consciousness of the close relationship between the origin,with the first food delicacy for beauty. Secondly, this paper discusses the origin of taste.From the flavour and diet culture, politics, music and philosophy to explore therelationship between the taste, the breadth of visible flavour. Finally, this paper discussesthe connotation of the taste: art works of whole contains, can stimulate the people richartistic imagination and strong aesthetic feeling of the sum total of all kinds of factors.Part2: historically line, this paper discusses "flavour" in two forms. One is the"harmonious" taste. The scholars to Confucius and as a representative of the ethicalflavour, Ruan Ji and Ji Kang,which as a representative of the music of the "harmony", onthe one hand, emphasize good combination, advocate education function of feng poetry,on the one hand, advocate "harmonious" taste of beauty.2it is "wateriness" taste. As arepresentative of the zhuang in the pre-qin and the idea of "tasteless view" and Mei, Sue asa representative of the song "bland" theory, and claims that the poetics of natural light thebeauty while, more emphasis on the style and personality of the consensus.Part3: mainly discussed the Zhong Rong "flavour" and Si KongTu "taste the taste".Zhong Rong make "flavor" become an independent aesthetics categories. From hisWuYanShi, maintain poem to "self-explanatory plastic" and "full love to write", and topay attention to the scene union; Second emphasis on "three righteousness" and "xing" inthe first place. Finally, that the wind and Dan color combination, pay attention to the unityof content and form. And the Si KongTu "taste the taste", the "taste" to its, from "taste thetaste","flavor","image the image","the scene of the scene" and so on several aspects, andcompared to Zhong Rong to reveal the fundamental: Zhong Rong "flavour" is a kind of"harmonious" taste, Si KongTu "taste the flavour" is a "mild","flavour" developmentprocess from certain sense can be said to be "harmonious" taste and "mild" two tastedevelopment. Part4: mainly discussed the "taste" of Chinese classical aesthetics influenceextremely significance. First expounded "taste" four evolution rule: is "harmonious" tasteand "mild" two flavor of development process, have Zhong Rong "taste" speaking and SiKongTu "taste the flavour theory" two milestones, is the process of food beauty to art,and the highest state is a "tasteless of taste". Second, explore the "taste" of Chineseclassical aesthetics category compound concept, aesthetic ideal, aesthetic psychology,aesthetic and artistic way of influence. Finally, this paper discusses the modern meaning:"harmonious" way of thinking on the world, body aesthetics of the positive influence ofconstruction, promote the development of poetic literature and art,"xu jing" view of theinfluence of the modern people.