文献类型：期刊文献

中文题名：诗味的本质特征及辨味批评的审美目的

英文题名：The essential features of poetic flavour and criticism with aesthetic purpose by distinguishing between poetic flavours

作者：陈世杰[1]

第一作者：陈世杰

机构：[1]河南财经学院文化传播系

第一机构：河南财经政法大学文化传播学院

年份：2007

卷号：26

期号：6

起止页码：68-71

中文期刊名：许昌学院学报

外文期刊名：Journal of Xuchang University

收录：国家哲学社会科学学术期刊数据库

语种：中文

中文关键词：食味;诗味;辨味批评

外文关键词：flavour of food; poetic flavour; criticism by distinguishing poetic flavours

摘要：诗味一直为诗歌创作者所追求,"辨味"批评也一直是诗歌欣赏的重要手段。自古至今,学界一直认为:"有趣者好诗,无味者劣诗。"但实际上,食味与诗味既有本质联系,又有所区别。诗味具有超越性特征,同时还具有审美目的。
Poetic flavour has been pursued by poets, while criticism by distinguishing poetic flavours has always been an important means of poem appreciation. From ancient times on, the academic circle has been considering poems with flavour to be good poems and poems without flavour to be poor ones. In reality, the flavour of food and the flavour of poems are not only related essentialy with each other but also different from each other. Poetic flayour has both surpassing features and aesthetic purpose.