LEADER 02958nam 2200625 a 450 001 9910459054003321 005 20200520144314.0 010 $a1-282-87439-X 010 $a9786612874390 010 $a1-4411-3901-X 035 $a(CKB)2670000000055336 035 $a(EBL)601628 035 $a(OCoLC)676698394 035 $a(SSID)ssj0000421670 035 $a(PQKBManifestationID)11277443 035 $a(PQKBTitleCode)TC0000421670 035 $a(PQKBWorkID)10416057 035 $a(PQKB)10160682 035 $a(MiAaPQ)EBC601628 035 $a(Au-PeEL)EBL601628 035 $a(CaPaEBR)ebr10427302 035 $a(CaONFJC)MIL287439 035 $a(OCoLC)893334989 035 $a(EXLCZ)992670000000055336 100 $a20090205d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aLacan and the destiny of literature$b[electronic resource] $edesire, jouissance and the sinthome in Shakespeare, Donne, Joyce and Ashbery /$fEhsan Azari 210 $aLondon ;$aNew York $cContinuum$dc2008 215 $a1 online resource (216 p.) 225 1 $aContinuum literary studies series 300 $aDescription based upon print version of record. 311 $a1-4411-4930-9 311 $a1-84706-379-9 320 $aIncludes bibliographical references (p. [183]-197) and index. 327 $aContents; Acknowledgements; Abbreviations; Introduction; 1. Desire, the Lacanian Cogito; 2. Desire and Sexual Difference; 3. Beyond Desire: Love, Mystic Jouissance and The Sinthome; 4. Lacan, Literary Theory and Criticism; 5. Shakespeare's Theatre of Desire; 6. John Donne's Hymns to Love, Desire and Jouissance; 7. Joyce's Wakean Sinthome; 8. The Function of the Specular Image and the Littoral in John Ashbery's Poetry; Conclusion; Bibliography; Index 330 $aIn contemporary academic literary studies, Lacan is often considered impenetrably obscure, due to the unavailability of his late works, insufficient articulation of his methodologies and sometimes stereotypical use of Lacanian concepts in literary theory. This study aims to integrate Lacan into contemporary literary study by engaging with a broad range of Lacanian theoretical concepts, often for the first time in English, and using them to analyse a range of key texts from different periods. Azari explores Lacan's theory of desire as well as his final theories of lituraterre , littoral , and t 410 0$aContinuum literary studies. 606 $aPsychoanalysis 606 $aPsychoanalysis in literature 608 $aElectronic books. 615 0$aPsychoanalysis. 615 0$aPsychoanalysis in literature. 676 $a150.19/5092 700 $aAzari$b Ehsanullah$0968184 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910459054003321 996 $aLacan and the destiny of literature$92199056 997 $aUNINA LEADER 02587nam 2200577 a 450 001 9911004807603321 005 20250520181906.0 010 $a1-61583-873-2 010 $a0-85709-044-5 035 $a(CKB)2510000000010377 035 $a(EBL)1584714 035 $a(OCoLC)867317799 035 $a(SSID)ssj0000509602 035 $a(PQKBManifestationID)12148902 035 $a(PQKBTitleCode)TC0000509602 035 $a(PQKBWorkID)10572559 035 $a(PQKB)10603249 035 $a(MiAaPQ)EBC1584714 035 $a(PPN)227581040 035 $a(EXLCZ)992510000000010377 100 $a20130211d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOxidation in foods and beverages and antioxidant applications$hVolume 1$iUnderstanding mechanisms of oxidation and antioxidant activity /$fedited by Eric A. Decker, Ryan J. Elias and D. Julian McClements 210 $aOxford $cWoodhead Pub.$d2010 215 $a1 online resource (433 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 199 300 $aDescription based upon print version of record. 311 08$a1-84569-648-4 320 $aIncludes bibliographical references and index. 327 $apt. I. Oxidation in foods and beverages -- pt. II. Antioxidants in foods and beverages. 330 $aOxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe o 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 199. 606 $aOxidation 606 $aAntioxidants 615 0$aOxidation. 615 0$aAntioxidants. 676 $a664.0015472 701 $aDecker$b Eric$f1960-$01821983 701 $aElias$b Ryan J$01821984 701 $aMcClements$b David Julian$0305883 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004807603321 996 $aOxidation in foods and beverages and antioxidant applications$94387966 997 $aUNINA