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100   $a20101228d2010      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aOn anachronism$b[electronic resource] /$fJeremy Tambling
210   $aManchester ;$aNew York $cManchester University Press ;$aNew York $cDistributed in the U.S. exclusively by Palgrave Macmillan$d2010
215   $a1 online resource (193 p.)
300   $aDescription based upon print version of record.
311   $a0-7190-8244-7 
320   $aIncludes bibliographical references and index.
327   $aCopyright; Contents; Preface; Introduction; 1. Seven types of anachronism: Proust; 2. Fools of time: Michelangelo and Shakespeare; 3. Chronicles of death foretold; 4. Future traces; Last words; Notes; Index
330   $a*On Anachronism* joins together Shakespeare and Proust as the great writers of love to show that love is always anachronistic, and never more so when it is homosexual. Drawing on Nietzsche, Freud, Heidegger, Derrida, Blanchot and Levinas and Deleuze, difficult but essential theorists of the subject of 'being and time' and 'time and the other' the book examines why speculation on time has become so crucial within modernity. Through the related term 'anachorism', it considers how discussion of time always turns into discussion of space, and how this, too, can never be quite defined. It speculate
606   $aTime in literature
606   $aSpace and time in literature
606   $aOntology in literature
606   $aOther (Philosophy) in literature
608   $aElectronic books.
615  0$aTime in literature.
615  0$aSpace and time in literature.
615  0$aOntology in literature.
615  0$aOther (Philosophy) in literature.
676   $a809.9338
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996   $aOn anachronism$92184564
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200 1 $aGrande enciclopedia della gastronomia$fMarco Guarnaschelli Gotti$gprefazione di Carlo Petrini$gpresentazione di Alberto Capatti
205   $aEd.$fa cura dell'Università degli Studi di Scienze Gastronomiche
210   $aMilano$cOscar Mondadori$d2020
215   $aXII, 1808 p.$d24 cm
225 1 $aOscar. Saggi
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702  1$aCapatti,$bAlberto
702  1$aPetrini,$bCarlo$f<1949- >
712 02$aUniversità degli studi di scienze gastronomiche
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