宋人李淑对读书品味有言:“诗书味之太羹,史为折俎,子为醢醯,是为书三味。”(《邯郸书目》)意谓经书味如肉汁,史书味如带骨的肉块,子书味如肉酱。古人把读书品味比作美味佳肴,主张仔细品味、吸收、消化,进而变为对自己有益的养分。故此,明代宋懋澄有“味书”之说:“年来神散,读过便忘,然而欲贮之腹中,犹含美馔于两颊,而不忍下咽。我之于书,味之而已。”读书可以陶冶情操,是提升自我修养和素质 Song Li Shu taste of reading there is something to say: “Poetic flavor of the soup, the history of the fold, the child is 醢 醯, is the book three flavors.” (“Handan Bibliography”) means the book flavor such as gravy, history books Taste like bone with meat, sub-book flavor such as meat sauce. The ancients compared the taste of reading books to delicacies, advocating careful taste, absorption, digestion, and then turn to be beneficial to their own nutrients. Therefore, the Ming Dynasty Song Mao Cheng “taste book ” said: “God scattered, read it will forget, but want to store the belly, still contain the beauty of food on both cheeks, and could not bear to swallow my book, Taste it. ”Reading can cultivate sentiment is to enhance self-cultivation and quality