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Literary Taste: How to Form it is a long essay by Arnold Bennett, first published in 1909, with a revised edition by his friend Frank Swinnerton appearing in 1937. It includes a long list of recommended books, every item individually costed.
A Taste of Honey is an influential "kitchen sink drama". In this photo of the 1960 Broadway production, Joan Plowright plays the role of Jo, a 17-year-old schoolgirl who has a love affair with a black sailor (played by Billy Dee Williams).
In literature, a work of fiction can refer to a flash narrative, short story, novella, and novel, the latter being the longest form of literary prose. Every work of fiction falls into a literary subgenre , each with its own style, tone, and storytelling devices.
While Austen steers clear of the formal moralizing common in early-19th-century literature, morality—characterized by manners, duty to society and religious seriousness—is a central theme of her works. Throughout her novels, serious reading is associated with intellectual and moral development.
It includes discussion of the work’s content along with critic's insights gained from research. This may have a positive or a negative bias and may be a study of an individual piece of literature or an author’s body of work. [7] Literary criticism is not limited to plot summaries, biographies of authors, or finding faults with the literature.
Taste is a result of an education process and awareness of elite cultural values learned through exposure to mass culture. Bourdieu examined how the elite in society define the aesthetic values like taste and how varying levels of exposure to these values can result in variations by class, cultural background, and education. [ 22 ]
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Limerick– Popularized by Edward Lear in his Book of Nonsense published in 1846, a limerick is considered the only fixed form of English origin. It is a light or humorous form of five chiefly anapestic verses with a rhyme scheme of aabba. Modern limericks generally use the final line for clever witticisms and wordplay while its content often ...