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  his poems
His life and work have been summarized as 'to love, to wander'; in a way he has been a perennial wanderer and pilgrim, roaming around in many places of the world and being home, finally, in his poems.
      
In all his poems, the Carthaginian Dracontius presents Orpheus only once, in a preface dedicated to his magister Felicianus (Romulea1) and allegorically constructed: as Orpheus charmed animals (vv.
      
The fact that Li Bai uses the word bai 白 (white) frequently in his poems and that he often thinks of the legend of Ge You, goat rider, demonstrate that he is deeply influenced by the Qiang people and their culture.
      
His poems - as ever sidenoted - are tensed between the topicality of the work of art in question, and Kant's aesthetic which involves 'the free play of the cognitive faculties'.
      
His poems ex Graeco thereby reflect the serious tone and didactic themes of his other poems.
      
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  essays and poems
This book brings together some of her most poignant short stories, essays and poems, including two formerly unpublished pieces.
      
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The main artistic fratures in 59 classical poems by Li Bai lie in the use of allusions, especially, of allusions about persons and events. He selected persons with noble character and unusual behavior depicted in history and ancient books for his poems,and eulogized them. His use of allusions has an originality,for it inherits the poets of the older generations and develops their art of allusions.

李白的《古风五十九首》,主要艺术特色在于用典,以人事典故用得最多。他选取历史上与诗文典籍中所描写的品格高尚,有奇操卓行的人事入诗,讴歌其人其事,而且他的用典继承了前代诗人,并发展了前代诗人的用典艺术,很有独到之处。

Comparing poetry to taste is a special phenomenon in the theory of ancient Chi-nese literature and art-akind of excellent technique of comparison. Before Qin Dynasty,peoplethought that taste of food and that of art were related to each other.During the period of WestJin Dynasty, taste of soup was introduced into poetic comment, which gradually developed intothe tradition of“comparing poetry to taste”. Zhong Rong in Liang Dynasty first established theschool of literature and art theory-“theory of taste,”Sikong...

Comparing poetry to taste is a special phenomenon in the theory of ancient Chi-nese literature and art-akind of excellent technique of comparison. Before Qin Dynasty,peoplethought that taste of food and that of art were related to each other.During the period of WestJin Dynasty, taste of soup was introduced into poetic comment, which gradually developed intothe tradition of“comparing poetry to taste”. Zhong Rong in Liang Dynasty first established theschool of literature and art theory-“theory of taste,”Sikong Tu in Tang Dynasty set“taste”as a criterion to judge poetry and emphasized the poetic law-“pure, rich and elegant taste”。Yang Wanli in Song Dynasty commented on“Jiang Xi school of poetry”by“preferring taste toform”. Contemporarily, in commenting on poetry Zhou Zhenfu answered the question that hadremained unsettled for hundreds of years and Qidn Zhongshu explained why“comparing poetryto taste”could last prosperously for such a long time without declining by putting forward thetheory-“the interaction of sense”,namely,“adescriptive technique of Chinese poetry”。[

“以味喻诗”是中国古代文艺理论中的一种特有现象,是古代文论之千古妙喻。先秦时期,人们发现了“食味”与艺术“余味”之间的关系:西晋时期,将“大羹遗味”引入诗文评论,渐次形成“以味喻诗”的传统。经梁之钟嵘首倡而产生文艺理论流派──“滋味说”。唐之司空图以“味”为衡量诗歌艺术标准,重视诗歌艺术规律──“醇美”。宋之杨万里“以味不以形”而论“江西宗派诗”。今人周振甫解答了诗歌评论中数百年的悬案,钱钟书以“中国诗文有一种描写手法”──“通感”,阐明了“以味喻诗”长盛不衰的理论根据。

Preceded from the Han Dynasty, and influenced by the movement of the poetic innovation and idealist thinking, the research into Chu Ballads of the Song Dynasty took on the strong confucianist colouring. The research into Chu Ballads of the Song Dynasty paid much attention to elaboration of righteousness and reasons. The more important researchers were Chao Buzhi, Hong Xingzu, and Zhu Xi.

宋代楚辞研究上承汉代,又受到当时诗文革新运动和理学思想的影响、呈现出浓重儒学色彩。宋代的楚辞研究更重视义理的阐发。比较重要的研究者有晁补之、洪兴祖、朱熹等。

 
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