The Generation and Transfer of the “Sweet” Category in Calligraphy Appreciation

Abstract

Ancient Chinese calligraphy theories often “discuss calligraphy by taste”. “Taste” is an essential category of classical Chinese aesthetics, and is a concrete expression of the spirit of Chinese art. In contemporary calligraphic critical discourse, outside of the audiovisual norms, the Chinese calligraphic tradition of “discussing calligraphy by taste” is undoubtedly an ideological resource that cannot be ignored. “Gan”. In English is called “pleasant” and was originally one of the five flavors, and in the Eastern Han Dynasty, it slowly developed the meaning of “Tian” (sweet) to describe the taste. “Sweet”, as an aesthetic category, appeared in a large number of poetry, calligraphy, and painting theories in the Ming and Qing dynasties and beyond. Since the Tang Dynasty, “Sweet” has been combined with “Vulgar”. The word “Sweet” was formally introduced into the realm of painting and calligraphy appreciation. This article utilizes the theory of aesthetics and combines it with physiology, psychology, and other disciplines to explain discussing calligraphy by “Sweet”. An analysis of the generation and transfer of the category of “Sweet” in the appreciation of calligraphy reveals the mutual borrowing and influence of art theories. After sorting and analyzing, it can be seen that “Sweet” refers to works that are overly modified, not chewable, and have no flavor outside the taste. Or works with too much “craftsmanship”, too much skill, too much ink, and works that are opposite to the beauty of “clumsiness” and “lightness” appreciated by ancient calligraphers.