论卢梭的自然主义思想——以卢梭作品中的饮食观为例
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摘要
法国启蒙思想家让-雅克·卢梭深受自然主义思想的影响,在其作品中提出了一套既有浓郁的自然主义色彩,也有中国饮食哲学智慧的饮食观:以视觉效果和听觉效应为先,对饮食进行优劣评判;食能以时,抱朴从简;在满足基本生存需求之后,仍需追求精神的快乐。卢梭饮食观的形成主要受到地理环境、个人经历以及"中国风"因素等多方面的影响。其尊重自然、顺应自然的饮食观,可以为当下人类生活方式的进步提供颇具价值的哲学思考。
Deeply influenced by the naturalism, Jean-Jacques Rousseau, the great French philosopher in the Age of Enlightenment, put forward a set of unique dietary ideas in his works, which involved standpoints with distinct naturalism and the wisdom of Chinese dietetic philosophy. Based on the vision-and-hearing-effect sensory aesthetic system, Rousseau assessed the quality of dietary and advocated the dietary philosophy that diet should be prescribed according to different time and changing seasons, as well as stay plain and simple as far as possible. He also mentioned that spiritual pleasure should be pursued after the basic survival needs were satisfied.The formation of his thought was mainly shaped by the influences of geographical environment, personal experience and "Chinoiserie". The outlook on respecting and conforming to nature can provide valuable philosophical reflection for the progress of current human living style.
Deeply influenced by the naturalism, Jean-Jacques Rousseau, the great French philosopher in the Age of Enlightenment, put forward a set of unique dietary ideas in his works, which involved standpoints with distinct naturalism and the wisdom of Chinese dietetic philosophy. Based on the vision-and-hearing-effect sensory aesthetic system, Rousseau assessed the quality of dietary and advocated the dietary philosophy that diet should be prescribed according to different time and changing seasons, as well as stay plain and simple as far as possible. He also mentioned that spiritual pleasure should be pursued after the basic survival needs were satisfied.The formation of his thought was mainly shaped by the influences of geographical environment, personal experience and "Chinoiserie". The outlook on respecting and conforming to nature can provide valuable philosophical reflection for the progress of current human living style.
引文
[1] Platon.République[M].Paris:Flammarion,2004:142.
[2] Diderot Denis.Le neveu de Rameau[M].Paris:Flammarion,2013:133.
[3] Epicure. LettreàMénécée[M].Paris:PUF,1990:223-225.
[4] Jean-Jacques Rousseau.Oeuvres complètes[M]. Paris:Gallimard,1969.
[5] Denis Diderot,Jean D'Alembert. Encyclopédie ou Dictionnaireraisonnédes sciences, des arts et des métiers, par une sociétéde gens de lettres[M].Paris:Briasson,1751-1780:127.
[6] Assouly Olivier. Les nourritures de Jean-Jacques Rousseau[M].Paris:Classique Garnier,2016:127.
[7]让·安泰尔姆·布里亚-萨瓦兰.厨房里的哲学家[M].敦一夫,付丽娜,译.南京:译林出版社,2017:6.
[8] Claude-Adrien Helvétius. De l'esprit[M]. Paris:Fayard,1988:40.
[9] Jean Starobinski. La transparence et l'obstacle[M].Paris:Gallimard,1976:432.
[10]让-雅克·卢梭.孤独漫步者的遐想[M].钱培鑫,译.南京:译林出版社,2006:60.
[11]转引自徐前进.卢梭的病:医学和史学的综合解读[J].历史研究,2013(5):131-150.
①“调味品”的法语为 assaisonnement。从词源学角度来看，该词最初有布置、调整、装饰之意，即根据季节的更替，建立起食物与自然之间的和谐联系，因此该词中包含法语“季节 saison”一词，之后该词逐渐衍生出“借助烹饪作料使食物变得可口美味”之意。
[2] Diderot Denis.Le neveu de Rameau[M].Paris:Flammarion,2013:133.
[3] Epicure. LettreàMénécée[M].Paris:PUF,1990:223-225.
[4] Jean-Jacques Rousseau.Oeuvres complètes[M]. Paris:Gallimard,1969.
[5] Denis Diderot,Jean D'Alembert. Encyclopédie ou Dictionnaireraisonnédes sciences, des arts et des métiers, par une sociétéde gens de lettres[M].Paris:Briasson,1751-1780:127.
[6] Assouly Olivier. Les nourritures de Jean-Jacques Rousseau[M].Paris:Classique Garnier,2016:127.
[7]让·安泰尔姆·布里亚-萨瓦兰.厨房里的哲学家[M].敦一夫,付丽娜,译.南京:译林出版社,2017:6.
[8] Claude-Adrien Helvétius. De l'esprit[M]. Paris:Fayard,1988:40.
[9] Jean Starobinski. La transparence et l'obstacle[M].Paris:Gallimard,1976:432.
[10]让-雅克·卢梭.孤独漫步者的遐想[M].钱培鑫,译.南京:译林出版社,2006:60.
[11]转引自徐前进.卢梭的病:医学和史学的综合解读[J].历史研究,2013(5):131-150.
①“调味品”的法语为 assaisonnement。从词源学角度来看，该词最初有布置、调整、装饰之意，即根据季节的更替，建立起食物与自然之间的和谐联系，因此该词中包含法语“季节 saison”一词，之后该词逐渐衍生出“借助烹饪作料使食物变得可口美味”之意。