造型艺术主要包括（）、（）、（）、（）等。<<美学原理>>判断题(判断下列说法的对错．并简要说明理由)列举：1．语言艺术的审美特征之一是形象的间接性。答：正确。因为语言艺术是运用语言来塑造艺术形象、传达审美情感的，而语言具有抽象性，欣赏者必须在理解语义的基础上进行想象，才能形成艺术形象。2．“格式塔，审美心理学派认为，视知觉的“完型”遵循“简化”和“张力”两大原则。答：正确。格式塔审美心理学派认为：那些最能够给人愉快的感觉的完型，是那些采取了最大限度简化形式的完型。造型艺术的关键在于它包含着张力。3．因为一切美感都是一种情感，所以一切情感说到底就是美感。答：错误。虽然一切美感都是一种情感，但不是一切情感都是美感。因为美感中的情感是蕴含、渗透着理性的心理功能，有着不自觉的理性认识内容。4．美具有潜在的功利性。答：正确。因为从美的形成看，最初是实用价值先于审美价值。对人首先是有用、有益的，然后才可能成为美的，美的事物和功利有密切联系。5、建筑艺术主要以空间组合、形体、节奏、色彩、装饰等为艺术语言.答：正确。空间组合是建筑的基本形式要素，形体是建筑物的总体轮廓，节奏是指建筑物的墙、柱、门、窗等有规律的排列和变化，色彩和装饰是突出建筑物艺术形象特性的辅助手段。6、优美引起的审美感受是一种单纯的、平静的愉悦感。答：正确。因为优美的核心是和谐，体现为内容与形式的和谐、审美主体与客体的和谐。在对优美的事物审美的过程中，只有从生理的快感到精神上的愉悦。7、艺术是人们的主要审美对象，是审美感受的物化形态。．答：正确。因为艺术之所以是艺术，就在于运用一定的物质手段、方式，把在客观现实中的审美感受表现出来，构成可以通过感官所把握的艺术形象，可以欣赏的艺术作品。8、美发生的根本原因是人类的社会实践活动。答：正确。人类的审美活动经历了一个由实用到审美、以巫术为中介、以劳动为前提的漫长历史发展过程。在原始社会中，原始生产劳动、原始宗教(巫术)、原始艺术(图腾歌舞、原始岩画)等等，几乎很难区分开来，它们共同组成了原始社会人类的实践活动，所以说，人类审美发生最终归结为人类社会实践活动的漫长历史进程。9．表情性是音乐艺术的本质待征。答正确。音乐中有组织的乐音，通过力度的强弱，节奏的快慢，幅度和能量的大小等多种方式，表现人们繁复多样、深刻细腻的内心情感。’l10、“悲剧将人生有价值的东西毁灭给人看”。答正确。“悲剧将人生的有价值的东西毁灭给人看。”也就是说，在历史发展的一定历史阶段上，由于客观社会原因或历史的必然冲突，真善美、生命、爱情、信仰、理想等等“人生的有价值的东西”被损害或被毁灭，这个过程或结果使人们陷入剧烈的悲痛，但马上又被正面人物的巨大精神力量所感染，被惊心动魄的感人力量所震撼，因而由痛苦转化为快感，从而获得一种特殊的审美感受，即悲剧性美感。11、众文化就是大众传媒。答：错误。大众文化与大众传媒是既具有密切联系又相互区别的两种事物。作为精英文化的对立面，大众文化(mass culture)是在工业社会中以文化工业的方式出现、并且通过大众传播媒介来传播的、以大众为消费对象的一种文化。大众传播媒介包括报刊、广播、影视、互联网等等。大众传媒对人类社会的观念形态、生活方式，乃至文化教育方式、审美娱乐方式等各方面产生巨大的冲击和影响，也对大众文化的发展起到了推波助澜的作用。完全可以讲，大众传媒是大众文化的物质前提，没有大众传媒，就没有大众文化。12．“外师造化，中得心源。”答：正确。这句话就是强调客观现实是艺术创造的基础，自然美丰富生动，是艺术家创造的源泉；强调在艺术创造中，要以大自然为师，勤于观察客观对象。另一方面也指出了艺术要靠艺术家用“心”去创造，而不是摹写自然，基本正确地反映了艺术创造中主观与客观的关系。13．自然美偏重于形式。答：正确。一般来说，美的事物总是体现为内容与形式两方面的统一，但不同的美侧重的方面有不同。自然美主要表现在形式方面。自然美的内容往往是朦胧的，不确定的，而自然美的形式却是具体的、直接引发美感的，因此形式在自然美中占据突出和显要的地位。________________________________________________________________________________________________

请您删除一下内容， O( ∩ _ ∩ )O 谢谢！！！ 20XX 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 opule