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Shloka 29

Bhṛgu–Bharadvāja-saṃvāda: Vānaprastha-parivrājaka-ācāra, Abhaya-dharma, and Lokānāṃ Vibhāga (Śānti-parva 185)

ज्योति: पश्यति चक्षुर्भ्या स्पर्श वेत्ति च वायुना

jyotiḥ paśyati cakṣurbhyāṃ sparśaṃ vetti ca vāyunā | manuṣyo netrābhyāṃ rūpaṃ paśyati tvagindriyeṇa sparśam anubhavati | śabda-sparśa-rūpa-rasa—ete jalasya guṇāḥ manyante | teṣu pradhāno guṇo rasaḥ | tasya vijñānārthaṃ idānīṃ tasya bhedān varṇayiṣyāmi | tvaṃ tan mama mukhāt śṛṇu ||

婆罗堕阇说道:“光由双眼所取,触由风之作用而知。故人以两目见色,以皮根受触。声、触、色、味,被说为与水大相应之德;其中以味为主。是以为令味义明了,我今当说其种种差别——汝当从我口中谛听。”

{'jyotiḥ''light
{'jyotiḥ':
luminosity', 'paśyati''sees
luminosity', 'paśyati':
perceives', 'cakṣus / cakṣurbhyām''eye / with (both) eyes', 'sparśa': 'touch
perceives', 'cakṣus / cakṣurbhyām':
tactile sensation', 'vetti''knows
tactile sensation', 'vetti':
cognizes', 'vāyunā''by/through air (as medium or agency)', 'manuṣyaḥ': 'a human being', 'rūpa': 'form
cognizes', 'vāyunā':
visible appearance', 'tvagindriya''the skin-sense
visible appearance', 'tvagindriya':
tactile organ', 'śabda''sound', 'guṇa': 'quality
tactile organ', 'śabda':
attribute', 'jala''water', 'rasa': 'taste
attribute', 'jala':
flavor (also aesthetic ‘rasa’ in other contexts)', 'pradhāna''chief
flavor (also aesthetic ‘rasa’ in other contexts)', 'pradhāna':
principal', 'bheda''types
principal', 'bheda':
varieties', 'varṇayiṣyāmi''I shall describe/explain', 'mukha': 'mouth', 'śṛṇu': 'listen'}
varieties', 'varṇayiṣyāmi':

भरद्वाज उवाच

B
Bharadvaja
J
jyotiḥ (light)
V
vāyu (air)
J
jala (water)
C
cakṣus (eyes)
T
tvak (skin-sense)

Educational Q&A

The verse links sense-perception to specific media and elemental qualities: sight apprehends light through the eyes, touch is known through air, and water is discussed in terms of its associated qualities—highlighting taste (rasa) as primary and preparing for a classification of tastes.

In Shanti Parva’s instructional discourse, Bharadvaja continues a philosophical explanation of how humans perceive the world and how the elements are characterized by their qualities, transitioning into a detailed teaching on the varieties of taste.