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Titolo: | Disciplining English [[electronic resource] ] : alternative histories, critical perspectives / / edited by David R. Shumway and Craig Dionne |
Pubblicazione: | Albany, NY, : State University of New York Press, c2002 |
Descrizione fisica: | 1 online resource (240 p.) |
Disciplina: | 428/.0071 |
Soggetto topico: | English philology - Study and teaching |
English philology - Study and teaching - History | |
English literature - History and criticism - Theory, etc | |
American literature - History and criticism - Theory, etc | |
Soggetto genere / forma: | Electronic books. |
Altri autori: | ShumwayDavid R DionneCraig |
Note generali: | Description based upon print version of record. |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | ""Disciplining English: Alternative Histories, Critical Perspectives""; ""Contents""; ""Introduction""; ""PART I: EPISODES IN THE HISTORY OF ENGLISH""; ""1. Child's Ballads: Narrating Histories of Composition and Literary Studies""; ""2. Institutionalizing English: Rhetoric on the Boundaries""; ""3. A Short History of a Border War: Social Science,School Reform, and the Study of Literature""; ""4. Period Making and the Discipline: A Genealogy of the Idea of the Renaissance in ELH""; ""5. Emerson and the Shape of American Literature""; ""6. The Post theory Generation"" |
""PART II: THE CURRENT ARRANGEMENTS""""7. Composing Literary Studies in Graduate Courses""; ""8. Inventing Gender: Creative Writing and Critical Agency""; ""9. Profiting Pedants: Symbolic Capital, Text Editing, and Cultural Reproduction""; ""10. A New Kind of Work: Publishing, Theory, and Cultural Studies""; ""11. What Hath English Wrought: The Corporate University's Fast Food Discipline""; ""Afterword""; ""Contributors""; ""Index""; | |
Titolo autorizzato: | Disciplining English |
ISBN: | 0-7914-8864-0 |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910462115903321 |
Lo trovi qui: | Univ. Federico II |
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