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The study of wei (taste) in literary...

Qian, Zehong.

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The study of wei (taste) in literary criticism in the Song dynasty (Chinese text).

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The study of wei (taste) in literary criticism in the Song dynasty (Chinese text)./
作者:	Qian, Zehong.
面頁冊數:	261 p.
附註:	Source: Dissertation Abstracts International, Volume: 64-11, Section: A, page: 4039.
Contained By:	Dissertation Abstracts International64-11A.
標題:	Literature, Classical. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3113419

The study of wei (taste) in literary criticism in the Song dynasty (Chinese text).
Qian, Zehong.

The study of wei (taste) in literary criticism in the Song dynasty (Chinese text). - 261 p.

Source: Dissertation Abstracts International, Volume: 64-11, Section: A, page: 4039.

Thesis (Ph.D.)--Chinese University of Hong Kong (People's Republic of China), 2003.

Using words related to <italic>wei</italic>, or “taste”, to describe the <italic>flavour</italic> of poetry is a special feature of Chinese literary criticism. This thesis explores the origin, development and evolution of the concept of “taste” in ancient Chinese poetics, focusing on the use of “taste” in literary criticism in the Song dynasty. The author will on the one hand study the definition and connotations of “taste” and on the other explore the artistic inclinations of different ages through their literati's understanding of “taste”.Subjects--Topical Terms:

1017779
Literature, Classical.

The study of wei (taste) in literary criticism in the Song dynasty (Chinese text).
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100 1 $a Qian, Zehong. $3 1944817
245 1 0 $a The study of wei (taste) in literary criticism in the Song dynasty (Chinese text).
300 $a 261 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-11, Section: A, page: 4039.
500 $a Supervisor: Man Wui Richard Ho.
502 $a Thesis (Ph.D.)--Chinese University of Hong Kong (People's Republic of China), 2003.
520 $a Using words related to <italic>wei</italic>, or “taste”, to describe the <italic>flavour</italic> of poetry is a special feature of Chinese literary criticism. This thesis explores the origin, development and evolution of the concept of “taste” in ancient Chinese poetics, focusing on the use of “taste” in literary criticism in the Song dynasty. The author will on the one hand study the definition and connotations of “taste” and on the other explore the artistic inclinations of different ages through their literati's understanding of “taste”.
520 $a This thesis consists of seven chapters. The first chapter discusses the concept of “taste” as related to food in the classical works of the <italic>Qin</italic> and <italic>Han</italic> dynasties. The second chapter describes how “taste” entered the realm of literary criticism during the <italic>Wei-Jin</italic> period and the Southern and Northern dynasties. The third chapter is about how the use of “taste” in the poetics of the <italic>Tang</italic> dynasty gave rise to the exploration of methods of making poetic creations “tasty” and points to the fact that “taste” and <italic>yijing</italic>, or “plane of feeling”, were made virtually synonymous by the literary critics then. The fourth chapter analyses the phenomenon in the <italic>Song</italic> dynasty of regarding being <italic>pingdan</italic>, or “plain” as being “tasty”. The fifth chapter deals with the use of “taste” as a symbol in the poetics of the <italic>Jiangxi</italic> poetic school, the most important of its kind in the Song dynasty. The sixth chapter explores the difference in connotation between the terms <italic>yi</italic>, or “feeling”, and “taste” in Song poetics. The seventh chapter explains that <italic> yuwei</italic>, or “lingering taste”, a term popular in the Song dynasty, actually is the product of “subtlety”.
520 $a Generally speaking, before the Song dynasty, the term “taste” was used to describe the artistic impact of poetry. In the poetics of the Song dynasty, it not only referred to the artistic flavour of poetic works, but also related itself to a poet's temperament reflected in his writing. People in the Song dynasty believed that only poems displaying sincere human feelings were endowed with “taste”. (Abstract shortened by UMI.)
590 $a School code: 1307.
650 4 $a Literature, Classical. $3 1017779
690 $a 0294
710 2 0 $a Chinese University of Hong Kong (People's Republic of China). $3 1249360
773 0 $t Dissertation Abstracts International $g 64-11A.
790 1 0 $a Ho, Man Wui Richard, $e advisor
790 $a 1307
791 $a Ph.D.
792 $a 2003
793 $a Chinese
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoeng/servlet/advanced?query=3113419