摘要
人類以其超越其他生物的智慧，創造出了「酒」。更以「酒」來昇華並助增人類的情感與思想，特別是文學的創作，「酒」提供了極大的促進功能。尤其是在傳統的中國，文學的作品留傳下來的頗為豐盛，文學的型式更是甚為繁多。所以，透過實際的作品，可以讓我們能更深入認識「酒」與「文學」的相關性，特別是對於加強瞭解傳統中國的文人，具有更大的功能。全文分為：「酒與情興」，「酒與歌」，「酒與詩」，「酒與詞」，「酒與曲」，「酒與賦」，「酒與戲劇小說」等七類，分別加以闡述，期使讀者能有更為深度與廣度的瞭解。寫作的方法，則採取以作品為主體的詮釋方式，直接切入，較為客觀而可信。
關鍵字
無資料並列摘要
Human beings, availing the intelligence they have that surpasses other living creatures, created ＂wine＂ and have further utilized wine to elevate and to strenghten their emotions and thoughts. Especially in composing literature ＂wine＂ has served a very high promotioan function. And in traditional China, a great many literary works have survived, with numerous literary styles. Via the actual work, we therefore can deeply understand the relationship between ＂wine＂ and ＂literature,＂ especially that it provides a better function in understanding traditional Chinese literary writers. The whole text comprises seven categories of ＂wine and sensation,＂ ＂wine and songs,＂ ＂wine and poems,＂ wine and verses, ＂wine and melodies,＂ ＂wine and lyrics,＂ and ＂wine and dramatic novels.＂ They are respectively described in the text so that readers can have a deeper and wider understanding. As for the ways of compiling the above, the present papar cites actual works as the main body and gives direct explanations. It is therefore more objective and credible.
並列關鍵字
無資料被引用紀錄
延伸閱讀
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- 黃亦錫、李謀監、周淑月（2008）。酒文化與藥酒養生。運動休閒餐旅研究，3(3)，84-104。https://doi.org/10.29429/JSLHR.200809_3(3).06
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- 曾永義（1994）。中國飲酒禮俗小考。載於財團法人中華飲食文化基金會（主編），中國飲食文化學術研討會論文集（頁339-357）。財團法人中華飲食文化基金會。https://doi.org/10.6641/PICCFC.1-8.1994.03.18
- 陳世驤、高文萱、陳國球（2016）。The Cultural Essence of Chinese Literature。東亞觀念史集刊，(10)，327-369。https://doi.org/10.29425/JHIEA.201606_(10).0007