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Autore: | Burton Graeme |
Titolo: | Media and society [[electronic resource] ] : critical perspectives / / Graeme Burton |
Pubblicazione: | Berkshire, : Open University Press, 2010 |
Edizione: | 2nd ed. |
Descrizione fisica: | 1 online resource (352 p.) |
Disciplina: | 302.23 |
Soggetto topico: | Mass media - Social aspects |
Note generali: | First published 2005. Reprinted 2007. |
Includes glossary. | |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | Front cover; Half title; Title page; Copyright page; Contents; Figures and illustrations; Acknowledgements; Introduction; 1 Media texts:Features and deconstructions; 2 Media institutions: Key areas and their implications for understanding media; 3 Audiences and effects: Defining audiences and exploring their relationships with texts; 4 Media - audience - influence: Questions of effects: politics, children, violence; 5 Popular music: Questioning the popular, questioning control, questioning the global; 6 The media and new technology: Technologies changing the media and changing consumption |
7 Advertising: Its relationship with media industries and with audiences8 News: Different kinds of news: constructing the world; 9 Sport and representation: Media defining sport; sport as business; sport and meaning; 10 Globalization and the media: Questions of power and of cultural exchange; Glossary; References; Selected websites; Index; Back cover | |
Sommario/riassunto: | This popular introductory book provides a clear introduction to the key ideas within media studies. The friendly writing style and everyday examples, which made the first edition a favourite with students and lecturers alike, has been retained and updated in this new edition. |
Titolo autorizzato: | Media and society |
ISBN: | 1-283-33820-3 |
9786613338204 | |
0-335-23925-0 | |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910791455603321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |