“味象”之“味”的心理透视
发布时间：2018-12-20 07:05
【摘要】： “味”是一个古老而富有生命力的中国传统美学范畴。它由味觉美感升华为普遍相通的审美概念,表示审美体验或由体验而得的美感。对于作为美感的“滋味”之“味”,学术界进行了深入的研究,已经形成了比较完备的研究体系。但作为审美体验的“味象”之“味”的研究却略显零散和单薄。“味”说作为中国古典诗学中最有代表性的审美体验理论,需要我们对其进行沿波探源的研究,并对其诗学内涵进行具体分析,从新的角度考察其在深度上的意义开掘。现代心理学为我们解读“味象”之“味”提供了一个新的研究维度,本文致力于从文艺心理学角度对“味”进行考量,力图穿透语言的外壁,捕捉到“味象”之“味”心灵深处的脉息。 本文对中国古代审美理论中“味象”之“味”从纵向的时间性流变和横向的空间性拓展两个维度进行了考察,首先对“味象”之“味”的发展轨迹进行了梳理钩沉,然后从文艺心理学的角度,分析了“味”的审美心理特征和动态心理结构。最后力图通过古今中外的有效对话与对接,挖掘中国传统诗学“味象”之“味”的现代意义与启示。研究重点是“味象”的心理机制考察,文艺心理现象可划分为两种不同的存在形态:一种是较为稳固状态的“心理结构”,一种是呈运转状态的“心理过程”。本文将从这两种不同形态对“味象”之“味”进行考量。全文共分五个部分。引言,对“味象”之“味”的研究现状进行总体描述,阐述对“味象”之“味”研究之必要。第一章、“味象”之“味”的历史生成。“味象”之“味”的发展经历了垦拓期、培植期和成熟期三个阶段。第二章、“味象”之“味”的审美心理特征。“味象”之“味”有着稳固的审美心理特征:心理流向的内倾性、主客之间的双向建构性、心物的异质同构性。这三种特性共同熔铸在审美主客体关系的层次结构系统中。第三章、“味象”之“味”的动态心理结构。“味象”之“味”运转的心理过程包含三个层次:直观感象层、活跃生命层、最高灵境层。直观感象层突出感性功能,主体达到的是感性的审美愉悦;活跃生命层更突出情感体验,主体达到的是一种领悟性的审美感受;最高灵境层则体现为一种超越,一种审美境界的升华。第四章、“味象”之“味”的现代意义与启示。找出“味象”之“味”的突出精神特质,挖掘其现代意义与作用。
[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.
【学位授予单位】：华中师范大学
【学位级别】：硕士
【学位授予年份】：2009
【分类号】：I01
本文编号：2387622
[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.
【学位授予单位】：华中师范大学
【学位级别】：硕士
【学位授予年份】：2009
【分类号】：I01
【引证文献】
相关硕士学位论文 前4条
1 李娜;中国古典美学“味”范畴研究[D];山东师范大学;2011年
2 何瑞娟;味：作为传统文学阅读理论类型的存在[D];北京大学;2011年
3 漆琼娟;“味”与中国古典诗学审美鉴赏活动[D];山东大学;2010年
4 刘元;论“味”[D];青海师范大学;2012年
，本文编号：2387622
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