2015年電大開放本科中國古代文學(xué)專題(2)期末復(fù)習(xí)考試試題及參考答案小抄

PAGE4試卷代號：1096中央廣播電視大學(xué)2012——2013學(xué)年度第一學(xué)期“開放本科”期末考試中國古代文學(xué)專題（2）試題2013年1月一、填空題1.白樸的雜劇《》描寫了唐明皇和楊貴妃的愛情故事，并在其中寫出了人生的悲哀。2.元代作家的雜劇《李透負(fù)荊》是元代水滸戲中最優(yōu)秀的作品之一。3.元代劇作家的雜劇《趙氏孤兒》是一部著名的歷史悲劇，劇中表現(xiàn)了程嬰等義士赴湯蹈火的犧牲精神。4.孟稱舜的雜劇《》描寫了崔護(hù)和葉奉兒的愛情故事，體現(xiàn)了他關(guān)于婉麗風(fēng)格的理論。5.明代湯顯祖的傳奇《牧丹亭》描寫了宦門之女杜麗娘和書生的愛情故事。6.明代劇作家的雜劇“漁陽三弄”，借張建封、楊慎、杜默三人的遭遇，表現(xiàn)了對個(gè)性和自我的追求。7.明代呂天成取材于《孟子》的雜劇《》通過對舜等古圣賢的戲謔，表現(xiàn)了晚明人對傳統(tǒng)的挑戰(zhàn)。8.“四大南戲”中的《》描寫了王瑞蘭和蔣世隆悲歡離合的愛情。9.明代很多劇作取材于《水滸傳》，如李開先的傳奇《》就描寫了林沖被逼上梁山的故事。10.明代作家的劇作很注意對詼諧的追求，他的《博笑記》就是一部演“可喜、可怪之事”，“俱可絕倒”的作品。二、簡答題1.舉例說明關(guān)漢卿和馬致遠(yuǎn)劇作在精神實(shí)質(zhì)上的差異。2.簡述梁辰魚《烷紗記》在中國戲曲史上的價(jià)值。3.簡析《西游記》的諧趣藝術(shù)風(fēng)格。4.明代白話短篇小說反映了那些時(shí)代內(nèi)容?5.應(yīng)該怎樣評價(jià)《紅樓夢》后四十回?三、論述題1.試析王實(shí)甫《西廂記》矛盾沖突設(shè)計(jì)的特點(diǎn)。2.試述高明《琵琶記》對后世戲曲創(chuàng)作的影響。3.怎樣認(rèn)識(shí)《三國演義》擁劉反曹的思想傾向?4.以周進(jìn)、范進(jìn)的故事為例，分析《儒林外史》是如何揭露科舉考試制度對封建士子身心的摧殘和毒害的?

試卷代號：1096中央廣播電視大學(xué)2012——2013學(xué)年度第一學(xué)期“開放本科”期末考試中國古代文學(xué)專題（2）試題答案及評分標(biāo)準(zhǔn)（供參考）2013年1月一、填空1.梧桐雨2.康進(jìn)之3.紀(jì)君祥4.桃源三訪5.徐渭6.沈自微7.齊東絕倒8.拜月亭9.寶劍記10．沈璟二、簡答1.舉例說明關(guān)漢卿和馬致遠(yuǎn)劇作在精神實(shí)質(zhì)上的差異。答案要點(diǎn):(1)關(guān)漢卿在精神上更接近平民，作品多表現(xiàn)普通百姓的生活;(2)馬致遠(yuǎn)在精神上更多士大夫色彩，作品多以文人、道士為表現(xiàn)中心，體現(xiàn)出對精神歸宿的探討。2.簡述梁辰魚((院紗記》在中國戲曲史上的價(jià)值。答案要點(diǎn):(1)是最早用改革后的昆山腔演唱的劇本，使昆山腔在戲曲舞臺(tái)上迅速流傳開來;其中一些出在后世久演不衰。(2)對歷史興亡的思考，代表了明傳奇的一個(gè)重要主題，并在后來的文人創(chuàng)作中得到更多發(fā)揮。(3)以政治和愛情相結(jié)合，開創(chuàng)了以離合之情寫興亡之感的手法，對后世傳奇創(chuàng)作有很大影響。3.簡析((西游記》的諧趣藝術(shù)風(fēng)格。答案要點(diǎn):(1)((西游記》的諧趣風(fēng)格首先跟人物的思想性格有關(guān)；(2)其次，在人物形象塑造中將神性、人性和自然性三者很好的結(jié)合起來，也是《西游記》諧趣的重要原因。4.明代白話短篇小說反映了那些時(shí)代內(nèi)容?答案要點(diǎn):明代白話短篇小說反映的時(shí)代內(nèi)容包括:(1)反映了社會(huì)生活的新特點(diǎn)，主要是市民和商人的生活和思想感情。(2)愛情婚姻小說中表現(xiàn)出新思想、新觀念。這主要有兩類，一類從正面表現(xiàn)市民階層在愛情婚姻問題上的新觀念，一類描寫情與禮的矛盾，或以悲劇結(jié)局來控訴禮教對婦女的迫害，或以喜劇結(jié)局來否定禮而肯定情.(3)揭露社會(huì)黑暗和封建統(tǒng)治階級罪惡的作品也帶有民主進(jìn)步的色彩。5.應(yīng)該怎樣評價(jià)《紅樓夢》后四十回?答案要點(diǎn):(1)貢獻(xiàn)在于根據(jù)前八十回的線索，完成了寶黛愛情悲劇的結(jié)局，使《紅樓夢》成為一部完整的小說，而且基本保持了前八十回的悲劇氣氛，矛盾沖突的發(fā)展和人物處理也大致符合曹雪芹原意。(2)缺點(diǎn)在于寶黛性格有與前八十回不符的地方;而賈府家道復(fù)初的結(jié)局也與曹雪芹構(gòu)思的“落了片白茫茫大地真干凈”不合;藝術(shù)上也較為遜色。三、論述題1.試析王實(shí)甫《西廂記》矛盾沖突設(shè)計(jì)的特點(diǎn)。答案要點(diǎn):(1)全劇以鶯鶯、張生、紅娘與老夫人的矛盾，也就是封建勢力和禮教叛逆者之間的矛盾為基本矛盾:以鶯鶯、張生、紅娘間之間的性格沖突為次要矛盾，形成了一主一輔兩條線索，借矛盾來推動(dòng)情節(jié)發(fā)展，刻畫人物。(2)老夫人的賴婚使封建勢力與年青一代的矛盾激化，劇本出現(xiàn)了第一個(gè)高潮。在反抗老夫人的過程中，三人間又出現(xiàn)了性格沖突?！百嚭啞币徽鄢霈F(xiàn)了劇本第二個(gè)高潮。此后，矛盾再次轉(zhuǎn)移，“拷紅分一折三人與老夫人正面沖突，故事出現(xiàn)第三個(gè)高潮。2.試述高明((琵琶記》對后世戲曲創(chuàng)作的影響。答案要點(diǎn):(1)對戲曲社會(huì)教育作用的強(qiáng)調(diào)對后世影響很大。(2)提高了南戲的文學(xué)品味，使南戲由民間進(jìn)人文人的書房。(3)為后世寫作劇本提供了范本，確立了雙線結(jié)構(gòu)在后來南戲傳奇創(chuàng)作中的地位，其中的一些情節(jié)也被后世作家襲用。3.怎樣認(rèn)識(shí)《三國演義》擁劉反曹的思想傾向?答案要點(diǎn):(1)擁劉反曹的思想傾向的形成:在三國故事長期流傳過程中形成，羅貫中承認(rèn)并吸收到作品中，毛氏父子的修改又加強(qiáng)了這一傾向。(2)擁劉反曹思想的表現(xiàn):以蜀漢為中心展開藝術(shù)構(gòu)思，小說的情節(jié)、細(xì)節(jié)和人物刻畫都體現(xiàn)出擁劉反曹的思想傾向，尤其是劉備和曹操的形象塑造。(3)擁劉反曹思想傾向的內(nèi)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)是封建正統(tǒng)思想的反映。4.以周進(jìn)、范進(jìn)的故事為例，分析《儒林外史》是如何揭露科舉制度對士子身心的摧殘和毒害的?答案要點(diǎn):科舉考試制度造成了封建知識(shí)分子以及整個(gè)社會(huì)對科舉的熱衷、對功名富貴的追求:(1)周進(jìn)中舉之前的窮困卑微、因追求功名富貴而不得而產(chǎn)生的空虛悲哀以及眾人對他的侮辱蔑視，中舉后境遇的變化、眾人對他的巴結(jié)奉承。(2)范進(jìn)中舉前的凄苦可憐，中舉后的發(fā)瘋和驟然富貴以及眾人對他的攀附巴結(jié)。這兩個(gè)故事反映了范進(jìn)等知識(shí)分子追求功名至死不肯回頭的社會(huì)原因，反映了知識(shí)分子在科舉制度的毒害摧殘下扭曲的靈魂。

請您刪除一下內(nèi)容，O(∩_∩)O謝謝?。。?015年中央電大期末復(fù)習(xí)考試小抄大全，電大期末考試必備小抄，電大考試必過小抄AfterearninghisspursinthekitchensofTheWestin,TheSheraton,SensontheBund,andasprinklingofothertop-notchvenues,SimpsonLufinallygotthechancetobecomehisownbossinNovember2010.Sortof.TheShanghai-bornchefmightnotactuallyownCaliforniaPizzaKitchen(CPK)butheisinsolechargeofbothkitchenandfrontof-houseatthisSinanMansions'stalwart.

"It’scertainlyaresponsibilitytobetheheadchef,andthentohavetomanagetherestoftherestaurantaswell,"the31-year-oldtellsEnjoyShanghai."Inhotels,forexample,thesejobsarestrictlydemarcated,soit’sagreatopportunitytolearnhowabusinessoperatesacrosstheboard."

ItwasataskthatmanagementbackinsunnyCaliforniaevidentlyfelthewasreadyfor,andavoteofconfidencefromacompanythat,todate,hasopened250outletsin11countries.Andforaddedpressure,theShanghaibranchwasalsoCPK’sChinadebut.

"Forsureitwasabigstep,andunlikealltheirotherAsiaoperationsthatarefranchises,theydecidedtomanageitdirectlytobeginwith,"saysSimpson.

Twoyearsagoaprivatefranchiseetookoverthelease,butthelinkstoCPKheadquartersarestillstrong,withamainland-based'brandambassador’onhandtoensurethebusinessadherestoitsethosofcreating"innovative,hearth-bakedpizzas",asliceofPRblurbthatSimpsoninsistslivesuptothehype.

"Theyareveryinnovative,"hesays."Theproblemwithmostfastfoodplacesisthattheyusethesamesauceoneverypizzaandjustchangethetoppings.Everyoneofour16pizzasaucesisauniquerecipethathasbeenformulatedtocomplementthetoppingsperfectly."

ThelargelylocalcustomerbaseevidentlyagreesandonSaturdayandSunday,atleast,theplaceisteeming.Thekids-eat-for-freepolicyatweekendsisundoubtedlyabigdraw,aswellasisthespacioussecond-floorlayoutoverlookedbyacanopyofgreenfromFuxingParkovertheroad.

ThecompanyisalsofocusingonincreasingbrandrecognitionandinrecentyearshastakenpartinoutsideeventssuchastheregularCaliforniaWeek.Still,thestaarehonestenoughtoadmitthatbusinesscouldbebetter;asgood,infact,asinCPK’ssecondoutletinthepopularKerryParksideshoppingmallinPudong.

"SinanMansionshasreallystruggledtogetthenumberofvisitorsthatwereenvisagedwhenitfirstopened,andithasn’tbeeneasyforanyofthetenantshere,"addsSimpson."We’replanningathirdoutletinthecityin2015,andwewillprobablychooseashoppingmallagainbecauseofthebetterfoottraffic."ThetearoomsoncefrequentedbyCocoChanelandMarcelProustareuppingsticksandcomingtoShanghai,XuJunqianvisitstheParisianoutpostwithsweettreats.Onethingthecentury-oldParisiantearoomAngelinahasshownisthatlegendaryfashiondesignerCocoChanelnotonlyhadstyleandglamorbutalsoboastedgreattasteinfood,pastriesinparticular.OneofthemostpopulartearoomsinParis,AngelinaisfamousforhavingoncebeenfrequentedbycelebritiessuchasChanelandwriterMarcelProust.NowAngelinahaspackedupitsFrenchambience,efficientservice,andbeautiful,comfortingdessertsandflownthemtoShanghai.Attheflagshipdine-inandtake-outspaceinShanghai,everythingmimicstheoriginaltearoomdesignedfromthebeginningofthe20thcentury,inParis,theheightof"BelleEpoque".Thepaintingsonthewall,forexample,areexactlythesameastheonethatdepictsthelandscapeofsouthernFrance,thehometownoftheowner;andthesmalltablesareintentionalimitationsoftheonesthatCocoChaneloncesatateveryafternoonforhotchocolate.Thefamoushotchocolate,knownasL’Africain,isaluxuriousmixtureoffourtypesofcocoabeansimportedfromAfrica,blendedinParisandthenshippedtoShanghai.It’ssinfullysweet,richandthickasifputtingabarofmeltingchocolatedirectlyonthetongueandthefreshwhippedcreamonthesidemakesalight,butequallygratifyingcontrast.Itisalsosoldinglassbottlesastakeaway.ThesignatureMont-Blancchestnutcakeconsistsofthreeparts:thepureedchestnutontop,thevanillacreamlikestuffing,andthemeringueasbase.Getallthreelayersinonescoop,notonlyforthedifferenttexturesbutalsovariousflavorsofsweetness.Thedesserthasmaintaineditspopularityforacentury,eveninacountrylikeFrance,perhapstheworld’smostcompetitiveplacefordesserts.Amuchoverlookedpairing,istheParis-NewYorkchouxpastryandN226chocolateflavoredtea.Thechouxpastryisamouthfulofairypecan-flavoredwhippedcream,whilethetea,ablendofblackteasfromChinaandCeylon,cocoaandrosepetals,offersamoresubtlefragranceofflowersandchocolate.Orderingthesetwoitems,featuringamutedsweetness,makesiteasierforyoutofitintoyourlittleblackdress.Breakfast,brunch,lunchandlightsupperarealsoservedatthetearoom,"ahubofmanycultures"andtakesin"amixofdifferentstylesofFrenchcuisines",accordingtothemanagementteam.Thesemi-cookedfoiegrasterrine,isseductiveanddeceptive.It’sgenerouslyservedatthesizeandshapeofatoast,whiletheactualbriochetoastisbakedintoacurvedslicedippedwithfigchutney.Theflavor,however,ishonest:strong,smoothandsublime.Andyoudon’tactuallyneedthetoastforcrunchiness.Thisistheseasonforhighteas,withdaintycupsoffinechinaandlittlepastriesthatappealtobothvisualandphysicalappetites.Butthereisonehighteawithadifference,andPaulineD.Lohfindsoutjustexactlywhyitisspecial.EarlGreyteaandmacaronsareallverywellforthecrucialrecuperativebreakin-betweenintensiveboutsofholidayseasonshopping.Andforthosewhoprefersavorytosweet,thereisstilltheselectionofclassicChinesesnackscalleddimsumtosatisfyandsatiate.Highteaisamealtoeatwitheyeandmouth,anin-betweenindulgencethatshouldbelightenoughnottospoildinner,butsufficientlyrobusttotaketheedgeoffthehungerthatstrikeshoursafterlunch.TheafternoonteaspecialatShang-XiattheFourSeasonsHotelPudonghasjusttherightelements.Itisapamperingmeal,withtouchesofluxurythatmakethehighteasessionatreatinitself.Wholebabyabalonesarebraisedandthentoppedonashortcrustpastryshell,asortofChineseversionoftheWesternvol-au-vent,butclassier.Evenclassieristhedimsumstapleshrimpdumplingorhargow,upgradedwiththeadditionofsliversofmidnightdarktruffles.Thisisamastertouch,andchefSimonChoi,whopresidesunchallengedatShang-Xi,hasscoredawinneragain.Sweetprawnsandaromatictruffles—what’snottolove?Hismasterfulcraftsmanshipisexhibitedinyetanotherpastry—asweetpastrythatisshapedtolooklikeawalnut,butwhichyoucanputstraightintothemouth.Itcrumblesimmediately,andtheslightlysweet,nuttymorselissoeasytoeatyou’llprobablyreachstraightforanother.Myfavoriteisthedessertthatgoesbythenameyangzhiganlu,orambrosiafromthegods.Thehotelcallsitchilledmangocreamwithsago,pomeloandbird’snest–madewithingredientsthatresonatewitheveryfemalesoul.Itdoestastelikeambrosia,withthesweet-sourfragranceofthemangoformingthefirstlayeroftasteandsensation,andthepomelosacsandsagopearlsprovidingthetactilecontrast.Thebird’snest—it’stheing