阿洛戈斯美学与味觉

IF 0.6 1区 历史学 0 CLASSICS
Laura Viidebaum
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引用次数: 0

摘要

摘要:本文研究了 alogos aesthesis 在哈利卡那苏斯的狄奥尼修斯的批评著作中的应用,旨在评估其在狄奥尼修斯关于审美经验的整体方法中的作用。狄奥尼修斯在他的多篇文章中对 alogos aesthesis 进行了评论,但其论述并不总是连贯一致的。此外,他对 alogos aesthesis 的论述往往是暗示性的,并不等同于对这一现象的全面讨论,更不用说完整的审美趣味理论了。我们将分析狄奥尼修斯在多篇论文中对 alogos aesthesis 的讨论所产生的不同问题,并强调他与同时代一些粗略的学者(克里提克、西塞罗、亚历山大语法学家)之间的联系。最后,将提出狄奥尼修斯关于 alogos aesthesis 的讨论是现存美学理论中表达 "味觉 "的最早尝试之一。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Alogos Aesthesis and the Sense of Taste

Abstract:

This article investigates the use of alogos aesthesis in the critical works of Dionysius of Halicarnassus, and aims to evaluate its role in Dionysius’ overall approach to aesthetic experience. Dionysius comments on alogos aesthesis in several of his essays, though the account given does not always appear to be coherent. Furthermore, his engagement with alogos aesthesis is often suggestive and does not amount to a comprehensive discussion of the phenomenon, let alone to a full theory of aesthetic taste. The different issues emerging from Dionysius’ discussion of alogos aesthesis in various essays will be analyzed and connections to some of his rough contemporaries (kritikoi, Cicero, Alexandrian grammarians) highlighted. Finally, it will be suggested that Dionysius’ discussion of alogos aesthesis emerges as one of the earliest surviving attempts to express the “sense of taste” in aesthetic theory.

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来源期刊
CiteScore
1.00
自引率
20.00%
发文量
15
期刊介绍: Founded in 1880, American Journal of Philology (AJP) has helped to shape American classical scholarship. Today, the Journal has achieved worldwide recognition as a forum for international exchange among classicists and philologists by publishing original research in classical literature, philology, linguistics, history, society, religion, philosophy, and cultural and material studies. Book review sections are featured in every issue. AJP is open to a wide variety of contemporary and interdisciplinary approaches, including literary interpretation and theory, historical investigation, and textual criticism.
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