2015年电大开放本科中国古代文学专题(2)期末复习考试试题及参考答案小抄.doc

试卷代号：1096
中央广播电视大学2012——2013学年度第一学期“开放本科”期末考试
中国古代文学专题（2） 试题
2013年1月
一、填空题
1.白朴的杂剧《 》描写了唐明皇和杨贵妃的爱情故事，并在其中写出了人生的悲哀。
2.元代作家 的杂剧《李透负荆》是元代水浒戏中最优秀的作品之一。
3.元代剧作家 的杂剧《赵氏孤儿》是一部著名的历史悲剧，剧中表现了程婴等义士赴汤蹈火的牺牲精神。
4.孟称舜的杂剧《 》描写了崔护和叶奉儿的爱情故事，体现了他关于婉丽风格的理论。
5.明代汤显祖的传奇《牧丹亭》描写了宦门之女杜丽娘和书生 的爱情故事。
6.明代剧作家 的杂剧“渔阳三弄”，借张建封、杨慎、杜默三人的遭遇，表现了对个性和自我的追求。
7.明代吕天成取材于《孟子》的杂剧《 》通过对舜等古圣贤的戏谑，表现了晚明人对传统的挑战。
8.“四大南戏”中的《 》描写了王瑞兰和蒋世隆悲欢离合的爱情。
9.明代很多剧作取材于《水浒传》，如李开先的传奇《 》就描写了林冲被逼上梁山的故事。
10.明代作家 的剧作很注意对诙谐的追求，他的《博笑记》就是一部演“可喜、可怪之事”，“俱可绝倒”的作品。
二、简答题
1.举例说明关汉卿和马致远剧作在精神实质上的差异。
2.简述梁辰鱼《烷纱记》在中国戏曲史上的价值。
3.简析《西游记》的谐趣艺术风格。
4.明代白话短篇小说反映了那些时代内容?
5.应该怎样评价《红楼梦》后四十回?
三、论述题
1.试析王实甫《西厢记》矛盾冲突设计的特点。
2.试述高明《琵琶记》对后世戏曲创作的影响。
3.怎样认识《三国演义》拥刘反曹的思想倾向?
4.以周进、范进的故事为例，分析《儒林外史》是如何揭露科举考试制度对封建士子身心
的摧残和毒害的?
试卷代号：1096
中央广播电视大学2012——2013学年度第一学期“开放本科”期末考试
中国古代文学专题（2） 试题答案及评分标准
（供参考）
2013年1月
一、填空
1.梧桐雨
2.康进之
3.纪君祥
4.桃源三访
5.徐渭
6.沈自微
7.齐东绝倒
8.拜月亭
9.宝剑记
10．沈璟
二、简答
1.举例说明关汉卿和马致远剧作在精神实质上的差异。
答案要点:(1)关汉卿在精神上更接近平民，作品多表现普通百姓的生活;(2)马致远在精神上更多士大夫色彩，作品多以文人、道士为表现中心，体现出对精神归宿的探讨。
2.简述梁辰鱼((院纱记》在中国戏曲史上的价值。
答案要点:(1)是最早用改革后的昆山腔演唱的剧本，使昆山腔在戏曲舞台上迅速流传开来;其中一些出在后世久演不衰。(2)对历史兴亡的思考，代表了明传奇的一个重要主题，并在后来的文人创作中得到更多发挥。(3)以政治和爱情相结合，开创了以离合之情写兴亡之感的手法，对后世传奇创作有很大影响。
3.简析((西游记》的谐趣艺术风格。
答案要点:(1)((西游记》的谐趣风格首先跟人物的思想性格有关；(2)其次，在人物形象塑造中将神性、人性和自然性三者很好的结合起来，也是《西游记》谐趣的重要原因。
4.明代白话短篇小说反映了那些时代内容?
答案要点:明代白话短篇小说反映的时代内容包括:(1)反映了社会生活的新特点，主要是市民和商人的生活和思想感情。(2)爱情婚姻小说中表现出新思想、新观念。这主要有两类，一类从正面表现市民阶层在爱情婚姻问题上的新观念，一类描写情与礼的矛盾，或以悲剧结局来控诉礼教对妇女的迫害，或以喜剧结局来否定礼而肯定情.(3)揭露社会黑暗和封建统治阶级罪恶的作品也带有民主进步的色彩。
5.应该怎样评价《红楼梦》后四十回?
答案要点:(1)贡献在于根据前八十回的线索，完成了宝黛爱情悲剧的结局，使《红楼梦》成为一部完整的小说，而且基本保持了前八十回的悲剧气氛，矛盾冲突的发展和人物处理也大致符合曹雪芹原意。(2)缺点在于宝黛性格有与前八十回不符的地方;而贾府家道复初的结局也与曹雪芹构思的“落了片白茫茫大地真干净”不合;艺术上也较为逊色。
三、论述题
1.试析王实甫《西厢记》矛盾冲突设计的特点。
答案要点:(1)全剧以莺莺、张生、红娘与老夫人的矛盾，也就是封建势力和礼教叛逆者之间的矛盾为基本矛盾:以莺莺、张生、红娘间之间的性格冲突为次要矛盾，形成了一主一辅两条线索，借矛盾来推动情节发展，刻画人物。(2)老夫人的赖婚使封建势力与年青一代的矛盾激化，剧本出现了第一个高潮。在反抗老夫人的过程中，三人间又出现了性格冲突。“赖简”一折出现了剧本第二个高潮。此后，矛盾再次转移，“拷红分一折三人与老夫人正面冲突，故事出现第三个高潮。
2.试述高明((琵琶记》对后世戏曲创作的影响。
答案要点:(1)对戏曲社会教育作用的强调对后世影响很大。(2)提高了南戏的文学品味，使南戏由民间进人文人的书房。(3)为后世写作剧本提供了范本，确立了双线结构在后来南戏传奇创作中的地位，其中的一些情节也被后世作家袭用。
3.怎样认识《三国演义》拥刘反曹的思想倾向?
答案要点:(1)拥刘反曹的思想倾向的形成:在三国故事长期流传过程中形成，罗贯中承认并吸收到作品中，毛氏父子的修改又加强了这一倾向。(2)拥刘反曹思想的表现:以蜀汉为中
心展开艺术构思，小说的情节、细节和人物刻画都体现出拥刘反曹的思想倾向，尤其是刘备和曹操的形象塑造。(3)拥刘反曹思想倾向的内涵:(a)是德治仁政的理想和反暴政思想的反映;(b)是民族思想的反映;(c)是封建正统思想的反映。

4.以周进、范进的故事为例，分析《儒林外史》是如何揭露科举制度对士子身心的摧残和毒害的?
答案要点:科举考试制度造成了封建知识分子以及整个社会对科举的热衷、对功名富贵的追求:(1)周进中举之前的穷困卑微、因追求功名富贵而不得而产生的空虚悲哀以及众人对他的侮辱蔑视，中举后境遇的变化、众人对他的巴结奉承。(2)范进中举前的凄苦可怜，中举后的发疯和骤然富贵以及众人对他的攀附巴结。这两个故事反映了范进等知识分子追求功名至死不肯回头的社会原因，反映了知识分子在科举制度的毒害摧残下扭曲的灵魂。
请您删除一下内容，O(∩_∩)O谢谢！！！2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansions'stalwart.  "It’s certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well," the 31-year-old tells Enjoy Shanghai. "In hotels, for example, these jobs are strictly demarcated, so it’s a great opportunity to learn how a business operates across the board."  It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPK’s China debut.  "For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with," says Simpson.  Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based 'brand ambassador’ on hand to ensure the business adheres to its ethos of creating "innovative, hearth-baked pizzas", a slice of PR blurb that Simpson insists lives up to the hype.  "They are very innovative," he says. "The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly."  The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road.  The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better; as good, in fact, as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong.  "Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasn’t been easy for any of the tenants here," adds Simpson. "We’re planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic." The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of "Belle Epoque". The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner; and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as L’Africain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. It’s sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the world’s most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, "a hub of many cultures" and takes in "a mix of different styles of French cuisines", according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. It’s generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you don’t actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles — what’s not to love? His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat you’ll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods The hotel calls it chilled mango cream with sago, pomelo and bird’s nest – made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the mango forming the first layer of taste and sensation, and the pomelo sacs and sago pearls providing the tactile contrast. The bird’s nest — it’s the ingredient that gilds the lily, since it is supposed to nourish and nurture a perfect complexion. For those unfamiliar with this exotic ingredient, the bird’s nest is not a bundle of twigs, but is, instead, the dried secretion that cave swifts use to build their nest. Technically, it’s bird saliva, but the Chinese believe that it has collagen-boosting properties essential to beauty. To me, it just tastes good, adding a slight gelatinous crunch to the back of the teeth. There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom. You also get a choice of teas, but I strongly recommend the aged Pu’er from Yunnan province. It is a mellow tea that will go perfectly with the rich little nuggets, and will warm you up on a cold afternoon. Incidentally, the general guide is green tea such as Longjing or Dragonwell for the hot season, semi-fermented teas like Wu-long or Iron Buddha for autumn, and more warming teas like Pu’er for winter. The Shang-Xi afternoon tea costs 228 yuan ($37) per person, and 388 yuan for the more opulent selection which includes abalone and bird’s nest.

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