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| Titolo: |
Praising it new : the best of the New Criticism / / edited by Garrick Davis ; foreword by William Logan
|
| Pubblicazione: | Athens, Ohio, : Swallow Press/Ohio University Press, c2008 |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (360 p.) |
| Disciplina: | 801/.950973 |
| Soggetto topico: | New Criticism - United States |
| American poetry - History and criticism - Theory, etc | |
| English poetry - History and criticism - Theory, etc | |
| Altri autori: |
DavisGarrick
|
| Note generali: | Anthology of New Criticism, edited with an introduction, notes, biographies, and selected bibliographies. |
| Nota di bibliografia: | Includes bibliographical references. |
| Nota di contenuto: | ""CONTENTS""; ""FOREWORD""; ""ACKNOWLEDGMENTS""; ""A NOTE ON THE EDITOR'S METHOD OF SELECTION""; ""INTRODUCTION: The Golden Age of Poetry Criticism""; ""Part 1: Where to Begin?""; ""THE IDEAL APPROACH TO CRITICISM""; ""THE NEW SYLLABUS""; ""AGAINST THE HISTORICAL METHOD""; ""TEACHING LITERARY CRITICISM""; ""Part 2: The New Criticism""; ""FIRST PRINCIPLES""; ""AGAINST THE FALLACIES""; ""THE PURITY OF POETRY""; ""THE OBJECTIVE CORRELATIVE""; ""THE DISSOCIATION OF SENSIBILITY""; ""CLOSE READING""; ""Part 3: Techniques and Truths""; ""BREAKING THE PENTAMETER""; ""MAKING IT NEW"" |
| ""POETRY AS A MORAL DISCIPLINE""""Part 4: Appraising Poets and Periods""; ""THE CORRECTION OF TASTE""; ""CODA""; ""APPENDIX""; ""SOURCE CREDITS"" | |
| Sommario/riassunto: | This anthology of New Criticism includes essays by T.S. Eliot, Ezra Pound, John Crowe Ransom, Cleanth Brooks, Allen Tate, R.P. Blackmur, W.K. Wimstatt and Robert Penn Warren. Also included are short biographies and selected bibliographies of the chief figures of the New Criticism. |
| Titolo autorizzato: | Praising it new ![]() |
| ISBN: | 0-8040-4033-8 |
| Formato: | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910973464903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |