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The sociology of literary taste /
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Routledge,
1998.
|
| Edición: | Reprinted of the edition 1966. |
| Colección: | International library of sociology. Sociology of culture ;
7. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Schücking, Levin Ludwig, |d 1878-1964. | |
| 240 | 1 | 0 | |a Soziologie der literarischen Geschmacksbildnung. |l English |
| 245 | 1 | 4 | |a The sociology of literary taste / |c by Levin L. Schucking ; translated by E.W. Dickes. |
| 250 | |a Reprinted of the edition 1966. | ||
| 264 | 1 | |a London : |b Routledge, |c 1998. | |
| 300 | |a 1 online resource (viii, 112 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a International library of sociology. Sociology of culture ; |v 7 | |
| 500 | |a Originally published in 1944 by Kegan Paul, Trench, Trubner and Co., Ltd. Index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Half-title; Title Page; Copyright Page; Table of Contents; I Contemporary Taste and the Spirit of the age; The phenomenon of change in taste; Explanation from natural science in Brunetière; Apparent dominance of a contemporary taste; The connexion with the 'Spirit of the Age'; The Spirit of the Age and social groups; II The Sociological Medium of Literature in the Past; III Shifting of the Sociological Position of the Artist; IV Literature and Public; The deepening of the cleavage between public and art through Naturalism; Beginnings of the predominance of the fine arts. | |
| 505 | 8 | |a Cleavage in the public and set-back for the literary element in social lifeV The Start of New Trends of Taste; The formation of aesthetic cliques; The relation of the creative artist to current taste; The importance of being comprehended; Formation of groups and schools; VI Means of Selection; The importance of the selecting authorities; Use of means of propaganda; Importance of literary criticism; Influences from the fine arts; VII Public Recognition; The grounds for public recognition; The propaganda value of the new; Varied receptivity of sociological groups. | |
| 505 | 8 | |a The conception of the taste-propagating typeThe 'inwardly involved'; The universal validity of art; National differences; Taste-conserving forces: school and university; Organisations exerting influence: literary societies, lending libraries, and the like; The book-seller; The Book Societies; Final considerations; Index. | |
| 520 | |a First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Literature |x History and criticism. | |
| 650 | 0 | |a Literature |x Philosophy. | |
| 650 | 0 | |a Literature and society. | |
| 650 | 0 | |a Society in literature. | |
| 650 | 6 | |a Littérature |x Histoire et critique. | |
| 650 | 6 | |a Littérature et société. | |
| 650 | 7 | |a LITERARY CRITICISM |x Semiotics & Theory. |2 bisacsh | |
| 650 | 7 | |a Society in literature |2 fast | |
| 650 | 7 | |a Literature |2 fast | |
| 650 | 7 | |a Literature and society |2 fast | |
| 650 | 7 | |a Literature |x Philosophy |2 fast | |
| 655 | 7 | |a Criticism, interpretation, etc. |2 fast | |
| 700 | 1 | |a Dickes, E. W. |q (Ernest Walter), |d 1876- | |
| 776 | 0 | 8 | |i Print version: |a Schücking, Levin Ludwig, 1878-1964. |s Soziologie der literarischen Geschmacksbildnung. English. |t Sociology of literary taste. |b Reprinted of the edition 1966 |z 0415175984 |w (OCoLC)263625771 |
| 830 | 0 | |a International library of sociology. Sociology of culture ; |v 7. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=650135 |z Texto completo |
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