| （1.西安交通大学 人文学院，陕西 西安 710049；2.武汉体育学院 武术学院，湖北 武汉 430079；3.西安交通大学 城市学院，陕西 西安 710018） 摘 要：以“味”文化为切入点，在“味”的哲学理念下提出“拳之味”的理论命题。研究认为：“拳之味”是拳种风格特征的形象化表达，是“拳之特性”与“我之理解”的文化融合，是“意的注入”到“式的形成”的文化生成；“味之拳”是体悟拳种技法精妙与深邃的通达之道，是理解武术“技击原理”与“文化本真”“技术外展”到“精神超越”文化生产的体认路径，具有形下与形上沟通的桥梁作用；“味道”是拳之“有味之道”的理解与把握，是中国武术演练的理想方式与终极目标。 |
JIN Yu-zhu1，3，ZHANG Zai-lin1，WANG Gang2
| （1.School of Humanities and Social Sciences，Xi’an Jiaotong University，Xi’an 710049，China；2.Wushu Department，Wuhan Institute of Physical Education，Wuhan 430079，China；3.City College，Xi’an Jiaotong University，Xi’an 710018，China) Abstract: Starting with “flavor” culture, the authors put forward the theoretical proposition of “boxing flavor” un-der the philosophic concept of “flavor”, and the following opinions: “boxing flavor” is the visualized expression of boxing style characteristics, the cultural fusion of “boxing characteristics” and “my understanding”, the cultural generation from “meaning injection” to “style formation”; “boxing flavor” is a way of comprehending boxing tech-nique subtleness and profoundness, a path of understanding the cultural production of Wushu “boxing principle” and “cultural truth” from “technical extension” to “spiritual transcendence”, provided with a bridging function for physical and metaphysical communication; “flavor” is the understanding and grasping of boxing having the taste and texture, the ideal way and ultimate goal of Chinese Wushu practicing. |
下载本期全文：点击下载