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Food Home:- Arts: Literature: Reviews and Criticism: Theory:
- Approaches to Reading and Interpretation
Overviews of the new criticism and formalism, traditional historicism, new historicism, reader-response criticism, psychoanalytical criticism, feminist literary criticism, structuralist criticism, and Marxist literary criticism. - Criticism and Theory Resources
Resource page hosted by the University of Toronto. Has an essay on the Postmodern by Linda Hutcheon, a glossary of literary theory, Hazlitt's essays on the characters of Shakespeare's plays, and Leslie Stephen on George Eliot. - Feminist Literary Criticism and Theory
Literary genres, specific historical periods, pedagogical issues, politics and literature, and literary theory. - Glossary of Literary Theory
An index of brief explanations of critical terms. Hosted by the University of Toronto. - How to Use Formalist Tools to Analyze Literature
Step-by-step approach. - Illuminations
Collection of articles, excerpts, and chapters from many contemporary writers of and about critical theory, firmly based in Frankfurt School thought. - Introduction to Modern Literary Theory
An index with brief explanations and bibliographies. - The LitCrit ToolKit
Beginner's guide to literary theory, demonstrating all the major schools of literary criticism by applying each to the beginning of Charlotte Brontë's Jane Eyre. - Literary Theory Explorations
The world of literary theory is an ever changing hot bed of debate. Here it is explored in all its facets, from semiotics, to classicism, surrealism, and post modernism. - Literature and Ideology
An essay on the influence of Raymond Williams, Etienne Balibar and Pierre Macherey, and Terry Eagleton on postmodern critical theory. - Literature, Cognition, and the Brain
Research at the intersection of literary studies, cognitive theory, and neuroscience - Marxist Criticism
Course materials covering Marxist critics such as George Lukacs, Antonio Gramsci, Louis Althusser. - New Criticism
University project on this school of literary theory. - New Criticism Explained
Brief overview of New Criticism and the major writers connected with it. - Prose and Verse Criticism of Poetry
Large index of poetry criticism. Has annotated e-texts of many classics. Part of the University of Toronto's English Library. - Sacred Ambivalence
Mimetology in Aristotle, Horace, and Longinus. - Some Characteristics of Contemporary Theory
Brief review of some of the premises shared by a several theoretical approaches. - Terms and Definitions
Definitions of some basic terms used in the discussion of literary theory. - Timeline of Critical Paradigms
Traces formalism, deep structuralism, and post-structuralism. Briefly looks at a few other schools as well. - Voice of the Shuttle: Literary Theory
A directory of links to literary criticism and analysis on the Internet, mostly scholarly.
Random Indian Recipes:-
- Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - Dabeli
First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container.