背誦為王第四冊第53課
- 聽力原文
- 參考譯文
文學作品的欣賞
當人們閱讀了許多優(yōu)秀作家的作品后，就會感到有的作家描寫生動，有的作家細膩，第三位作家表達精致，第四位作家有難以言表的魅力，
第五位作家猶如陳年威士忌， 第六位作家猶如醇厚的老窖，只要他的感受是真實的，
他就只管大膽地這樣說出來好了。有了這樣廣泛閱讀的基礎， 他就有了親身經(jīng)歷的基礎， 知道什么是柔和，醇厚，剛強，力量，
聰明，辛辣，細膩和魅力。 當他嘗遍了這些味道，不用讀任何教科書，他就學會了如何判斷優(yōu)秀作品。
文學學生的第一條規(guī)則是學會品嘗各種滋味。最佳的滋味是柔和和醇厚，但這對作家來說是最難達到的境地。在柔和與平淡無味之間只隔著薄薄的一層紙。
沒有思想深度和創(chuàng)造性的作家可能試圖寫得柔和些，但結果常常是使作品味同嚼蠟。只有清水煮鮮魚才能出佳味，爛魚就一定得多用魚鮮醬油，辣椒和芥末&&而且是多多益善。
好作家猶如楊貴妃，不用涂脂抹粉就可去見皇上。而其他宮中美人卻少不得胭脂，這就是為什么很少有作家敢用簡單的語言寫作的道理。
Lesson53 The Appreciation of Good Literature
When one reads a number of good authors and feels that one author describes things very vividly, that another shows great tenderness of delicacy, a third expresses things exquisitely, a fourth has an indescribable charm, a fifth one's writing is like good whiskey, a sixth one's is like mellow wine, he should not be afraid to say that he likes them and appreciates them, if only his appreciation is genuine. After such a wide experience in reading, he has the proper experiential basis for knowing what are mildness, mellowness, strength, power, brilliance, pungency, delicacy, and charm. When he has tasted all these flavours, then he knows what is good literature without reading a single handbook.
The first rule of a student of literature is to learn to sample different flavours. The best flavour is mildness and mellowness, but is most difficult for a writer to attain. Between mildness and mere flatness there is only a very thin margin.A writer whose thoughts lack depth and originality may try to write a simple style and end up by being insipid. Only fresh fish may be cooked in its own juice; stale fish must be flavoured with anchovy sauce and pepper and mustard - the more the better.
A good writer is like the sister of Yang Kueifei, who could go to see the Emperor himself without powder and rouge. All the other beauties in the palace required them. This is the reason why there are so few writers who dare to write in simple English.
exquisitely 精致地
mellowness 醇厚
pungency 辛辣
anchovy sauce 魚鮮味醬油
insipid 索然無味的
When one reads a number of good authors and feels that one author describes things very vividly, that another shows great tenderness of delicacy, a third expresses things exquisitely, a fourth has an indescribable charm, a fifth one's writing is like good whiskey, a sixth one's is like mellow wine, he should not be afraid to say that he likes them and appreciates them, if only his appreciation is genuine. After such a wide experience in reading, he has the proper experiential basis for knowing what are mildness, mellowness, strength, power, brilliance, pungency, delicacy, and charm. When he has tasted all these flavours, then he knows what is good literature without reading a single handbook.
The first rule of a student of literature is to learn to sample different flavours. The best flavour is mildness and mellowness, but is most difficult for a writer to attain. Between mildness and mere flatness there is only a very thin margin.A writer whose thoughts lack depth and originality may try to write a simple style and end up by being insipid. Only fresh fish may be cooked in its own juice; stale fish must be flavoured with anchovy sauce and pepper and mustard - the more the better.
A good writer is like the sister of Yang Kueifei, who could go to see the Emperor himself without powder and rouge. All the other beauties in the palace required them. This is the reason why there are so few writers who dare to write in simple English.
exquisitely 精致地
mellowness 醇厚
pungency 辛辣
anchovy sauce 魚鮮味醬油
insipid 索然無味的
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