Here is photo of finished frame clutch using the fabric you voted for.
There are a couple of things to add. I topstitched around the top of the bag to give it some structure. My thinking was that it would to into the channel of the frame more easily. It does.
Then, I remembered reading somewhere in my research to apply some masking tape to the edge to keep the glue off the fabric.
...zoom in on the photo on the left
and notice the glue on the frame. You can
remove this easily with nail polish remover and
a Q-Tip. And from your hands as wel.
Finally, thank you all for following along both on the blog here and over at the Carried Away Bag Team thread. I will leave it up until someone decides it needs to go. Thanks especially to Andy, Sherry, Sandra, IslandGirl, SoCalGal, Bagalicious and my DH who worked so hard getting the glue off the bag frames I ruined.
I have learned a lot about the secrets of making metal frame purses. Believe me, there are a few things that I really didn't understand....the epiphany for me was this part (trust me it is KEY): You will find it in Lisa's tutorial and I learned it the hard way. See the red X? That is where you need to widen your pattern in order to have it open wide enough. There is a hinge involved here and that is where you can get into trouble.
Here, my pattern did not allow for the hinge. I can't get my hand into the bag when is it open. Here is the pattern I made to allow for that space.Again, the U-Bag Tutorial that Lisa put out makes the most sense to me. As I was told by several talented bagmakers, you need to make your own pattern to match the frame size. For you folks who have posted here my blog or on our thread at CABT (Carried Away Bag Team.(it is on the ning page..if you are not a member, you should be) tell me that you want to try these bags but haven't for lack of info. I will post more suggestion on my flker page because it will be photo-heavy and my bog needs to move on (like me).
"Kathy, You are going to have to make your own patterns by not completely following the tutorials. For example, with the 7" frame, just completely trace around the outside of the frame, then take your measuring tape and from the trace give yourself 3cm on the outside of the trace all the way around, this will allow for your sewing. So if you want the bag to be 6"tall, measurse from the top of the new outside trace to the bottom to 7.5" for sewing. Then, take the metal frame, place it on the just inside the new outside trace, and mark where the frame ends. This is the place that will need to be marked to stop sewing. I think you can finish making the pattern from this point, but as for the glue, I only put it in the frame not on the purse it self. This will cut down on the mess and of course use the tweezer to push it in the frame. I have learn that with these metal frames their is a lot of trial and error that goes along with each new frame that I try. I will just get better with practice. The tutorials do help, but you still have to rely on your skills as a seamtress a lot more to complete the bags. Email me back for any questions. Sherry"
Now....I tried my own design. Still not understanding the part about adding width to the area that abuts the hinge. Made the bag....did pretty well with the glue. However when I opened the bag to put my hand in it was too tight...
Yesterday I tried to make a pattern and bag...the result was a disaster:
Andy Lyle responded via CABT with the following. I am going to try it with scrap fabric. Here is what she says: I'm sorry, I don't have anything posted to show how I put the leather in. I do have a blog: http://andylylestreasures.blogspot.com/. I'll try to put something on there about the leather lacing soon. In the meantime, I bought the leather lacing at Wal-Mart. I've also seen it at Michaels, Hobby Lobby and on line. I used it in making my Black Suede Little Bag (see a picture of it here with my photos).
When I was working with the first of my flat frame wallets, I decided to try to use something to wedge the fabric into the frame. The leather is what I had handy. Dan at 3DPatternPaper (at Etsy) offers paper rope for the same purpose.
The way I do it is this:
1. Trim the fabric to fit the shape of the frame. 2. Cut a length of leather lacing to the length of the frame opening. 3. Mark the fabric to show where it should fit into the frame to insure that it's place correctly. 4. When ready, using Gutemran's or UHU glue put a bead of glue in a section of the frame. 5. Place the fabric for that section in the frame with the help of something you will use to poke it in (I used my craft sissors, an awl would be good, too.) 6. Place the leather lacing for that section on top of the fabric and cram it in to secure the fabric in the frame. If the fabric stays loose after that, you'll need to crimp the frame. That will depend on the thickness of your fabric and the size of the frame opening. 7. Complete the rest of the frame. 8. After the glue has completely dried, using a craft knife, trim any of the fabric that extends from the edge of the leather lacing.
I hope this helps.
I also found another way to get to the Uhandbag directions. They're at this site: http://www.box.net/shared/869jey4eat. I'm also going to post the pdf copy of it.
Soooo...I'm off to try Andy's technique. Will post pictures tonight......if I can get my finger unstuck.
I want to make my first metal frame clutch bag. I have never made one and I don't know anyone who has. So I would like some help here. I have the frames, finally got the glue, and now am ready to proceed.
Here is the frame that I have....
And the Guttermann Glue...............
I have an instruction sheet that I downloaded from one of the crafting sites.
Next step is to pick the fabrics. I have made three selections (fabric I am willing to sacrifice to catastrophe).
Here is where you come in.....here are the fabrics, you make the selection by entering the letter in the comment section. As soon as I have 25 votes the majority fabric will be the one I use.
Then....I will make the bag and photograph and describe what I do.....tutorial-style. This will NOT abe a tutorial, but a group experience. If you want to learn how to do this, check back when you get the update info and see how 'we' are doing.
Every morning I go to my own blog, where I have my blog roll of favorites. I read them....then check out their blog roll and on and on until I have no idea where I got where I am. Then I feel the need to blog here. I know that I have two (2) followers and when I check my Sitemeter the numbers are single digit hits.
I make it a point to visit certain blogs, Autum Hall at Creative Little Daisy has just installed a new stainless counter top. She blogged about that and we all were thrilled. How she develped a following is perfectly clear....personality, enthusiasm, tutorials and just a lovely lady. This summer she did not post for weeks, and finally I send her an email asking if she was allright! I received a friendly reply advising that she was fine, but was very busy.
Anna Maria Horner has the most fabulous fabric and a very folksy blog. I wouldn't miss it. I can see what draws people to her.
I need to know how to reach more folks and invite them read my blog. I really have no theme, so I have decided that since my time is spent making bags right now, I should concentrate on that. I am a quilter too, and will try to squoosh some quilting thoughts and photos in as well.
Here is my newest creation (made from a pattern by Michelle Webster at Keyka Lou I tinkered with two of her patterns and am pleased with the result. If I named my bags, this could be called "Whaddya doin' New Years Eve?"........
Pearls and a wine glass on satin with the gentleman's pocket watch a few minutes after midnight and the lady's evening bag open......is that sexy, or what?
p.s. This fabric is so lovely....click on the photo to enlarge......
You purchase a pattern from her on Etsy and right away download it as a pdf. Instant gratifiction. Her blog http://www.keyka.typepad.com/ is chock full of tips, tutorials, instructions questions answered. All in all, a really super find.
Check out these amazing color pencils! The 500 Colored Pencils subscription by our friends from Felissimo is the only set in the world that matches the span and wonder of human creativity. Each pencil has its own story. Like a time-release of inspiration and color, each month, over 20 months, a set of 25 colored pencils is delivered to the collector.
Lefse is a Norwegian flat bread made with potatoes. My grandma used to make huge batches for us and send them via greyhound every Christmas. I decided to make a gluten free version and I must say it worked out very nicely!
Ingredients: 6-8 cups boiled russet (or similar dry potato) potatoes (boil them with the skin on) 1 tsp. vegetable oil dash of salt as much Bob's Red Mill all purpose gluten free flour as needed (between 1-2 cups). You don't want too much moisture in your potatoes or your finished dough.
Directions:
1. After boiling the potatoes, rice them with a potato ricer and let them sit until they are completely cooled down and room temperature.
2. Once the riced potatoes are cool, add the vegetable oil and salt and mix. Next add some flour (just a little at a time) and mix it in. The dough should end up firm enough to roll out like pie crust. Sprinkle flour on the rolling surface before trying to roll out the lefse rounds. You want them very thin. As thin as you can make them. For this reason we rolled ours out on a sturdy cutting board in order to slide the lefse round onto the griddle without it breaking.
3. Place the rounds one at a time onto a hot frying griddle. You could use a pancake griddle, a lefse griddle or even a cast iron pan if that is what you have. Do not grease the griddle.
4. Cook each side until lightly browned. Remove from heat and place on paper towel to cool a bit. Store between sheets of wax paper.
5. Lefse tastes great with a little butter spread on it and rolled up. As kids we loved rolling it up with peanut butter and honey. You can make a sandwich with it. It freezes excellent (between sheets of wax paper). It also keeps nicely in the fridge for a few days.
Amy Karol, over at 'Angry Chicken has come up with a fun project for the holidays. Take a gel-bleach pen and decorate napkins! Miss Amy has a book of projects with an attitude...'Bend The Rules Sewing"....I have the book, and I really like her philosophy.
I have always loved this treat that my mom makes. She only makes them at Christmas. Still, there was a nagging concern about some of the traditional baking ingredients she used (like icing sugar and hydrogenated peanut butter). So I fixed them up a bit to make them healthier. I didn't say healthy. I said "healthier"........ Your going to love these.
Ingredients:
1 cup organic natural crunchy peanut butter 1/4 cup finely ground almond flour 1/4 cup milled flax seeds 1 cup finely chopped organic walnuts 1 cup finely chopped organic dates (remove pits first of course)
2 cups organic dark chocolate baking chips (gluten free)
Directions:
1. In your stand mixer, cream the peanut butter with the almond flour until light. Add the milled flax seeds and mix well. Add the finely chopped walnuts and dates and mix in. The "dough" should be stiff enough to roll into balls at this point. (if it isn't you can add a bit more almond flour)
2. Shape into round balls (1 Tbsp. each), place on cookie sheet and freeze.
3. Melt your chocolate chips in a double boiler (or carefully on 1/2 power in microwave)
4. Dip balls into chocolate- with tongs. Shake off excess chocolate. Place on wax paper (on a cookie sheet again) and freeze until firm.
You can let them come to room temperature for serving, though they are awesome cold as well! The dates are so sweet and delicious and hey, with the added milled flax seeds there is plenty of fiber! let's review- chocolate, peanut butter, walnuts, dates, almond flour and flax. Go for it! Make them!
....and I think I should tell you guys about it. First of all, to quote Mariel over at "Or So She Says" "Speaking of reasonable prices, when I saw these insanely cute bags of LB Artworks, I was like "what?!" I was so shocked, I had to call Jessica...."she's selling these super cute bags for that??" I swear these could be sold for double the price, but I love this shop all the more for being reasonable and I will sing their praises forever! I love that the bags remind me of nature and that they are so durable (4 layers)! If you want a unique, quality bag...this is the place. Just don't buy my favorites before I get to them!"
Well, watch out Mariel..I just bought a bag from the birds collection...this one:
Go look....it is a little late for Christmas shopping, but...hey, this for me,moi and myself. Here is a peek as some of the other bags (photo from Or So She Says Blog):
There is nothing in it for me, friends, just the pleasure of telling my friends
about the work of this gal from Tennessee.
That said, I am off to make a new ironing board cover. I saw this dreamy and fun IBC on "Monica Wants It" and headed over to the Etsy seller to grab it....guess what? Someone beat me to it...it was like totally gone! Sooooo, I rummaged in the sellers sold file and found out what the fabric was (discontinued, natch!) but did get my hands on a couple of yards. Then I found a tutorial on how to make a new IBCl..... that I think I might make sense of. Will show you when I finish.
Elvis loved fried peanut butter and banana sandwiches. He used to fry up his sandwiches in heaps of butter, using big slabs of soft bread, huge amounts of sticky peanut butter & bananas. My version is considerably healthier and lower in calories. Still, I have to warn you, while these are tasty little treats, one serving is plenty.
Ingredients:
2 small white corn tortillas ( I use Tres Marias white corn tortillas by Pradera Natural Mexican Food Products) 1 Tbsp natural, organic crunchy peanut butter 1 banana, peeled & sliced thinly 1 tsp. organic peanut oil
Directions:
1. Spread a thin amount of peanut butter on one of your corn tortillas. Don't go all the way to the edge or it will just bubble out and burn. Arrange your banana slices on top, cover with the remaining corn tortilla.
2. Heat a small amount of peanut oil in a non stick skillet on med heat. When the oil is hot, place your corn tortilla sandwich on the skillet. Cook each side until lightly browned. Cut into quarters while singing Love me Tender
I loved those little potato smashes so much, I wanted to find a way to make them even healthier. Sweet potatoes are a nutritional powerhouse compared to regular white potatoes. Actually sweet potatoes are a member of the morning glory family and not potatoes at all. They come in orange flesh and white fleshed varieties. Sweet potatoes are high in fiber, loaded with vitamin A and potassium & they are a rich source of antioxidants in the carotenoid family.
I chose the smallest organic sweet potato I could find for this mornings breakfast. The squishing process is a little less pretty than with the whole little potatoes, but the taste is amazing! The sweet potatoes will brown faster than a white potato so keep your eye on them.
Ingredients-
1 small sweet potato- washed and any hard bits cut off (leave skin on) a generous drizzle of olive oil course salt, to taste fresh ground black pepper, to taste
Directions:
1. Cut your washed sweet potato into quarters (or new potato sized pieces) Bring a pot of salted water to a boil, add the sweet potaoes, boil until fork tender. While they are boiling, pre-heat the oven to 450 with the rack on the top.
2. Generously drizzle a sturdy cookie sheet with olive oil, After draining your cooked sweet potatoes, place them on the oiled cookie sheet with space in between. Score the sweet potatoes lightly with a knife to make little cube-like protrusions. Use a potato masher to gently squish the sweet potatoes. (it works best to squish each on a little, turn the masher a quarter turn and then squish them a little more). Be gentle, you want your sweet potatoes to look about cookie shape at this point. Brush some olive oil onto the squished potatoes, add some salt and fresh ground black pepper.
3. Place the cookie sheet with the squished sweet potatoes on the top rack of your pre- heated oven and bake for about 15 minutes or until the sweet potatoes are nicely browned and crispy. Enjoy them on a cold morning.
...and it's not over yet. First of all, Saturday I participated in a craft faire at our church. It was fun, but very tiring for this arthritic soul. I have never done this before, but had a good time designing the space and displaying my stuff.
My friend, Karen, had a booth and Dona stopped by to visit and shop.
There were 35 or
so vendors and a very nice turnout. And everyone did very well.
Wouldn't you buy an apron from this guy?
I did nicely, thank you very much, however I did not sell one single apron! I tried everything....... even tying one on Garth and having him sashay around the venue. He was a good sport, but no luck! They are all back home now. It was a beautiful, bright sunny day, and a good time for everyone.
The cold weather came in on Sunday morning and after church, so no planting bulbs outside......We opted for indoor activities...... got some cracked crab then stopped by Radio Shack to get a fire wire so I could transfer data from my old iMac to my brand new racy model. Turns out we had the wrong type of wire, but went ahead anyway. Not knowing it would take 4 hours, we went to bed. It started to snow in the night and the power went out as trees and wires gave way under snow load.
Woke up to this.....just beautiful. What was NOT beautiful, was that the old iMac was not hooked up to the battery stand-by and as best we can figure, it is fried! AND, keeping the data I need (like passwords, address book, calendar quicken, etc. out of my to itself). Our Mac guru has been called, but he cannot get to us due to snow and our long, uphill driveway.
I can get on the internet with my new baby and man the shop as well as blog. I remember those passwords, of course.....but the bank, email, etc. duh!
Now, what have I learned from this. DO NOT mess with technology and take mother nature for granted on the same day! Backup your keychain (passwords) so you can get to them with another OS. Our son-in-law is emailing technical help as I write, so the troops have arrived. Update tomorrow if the snow melts and the creeks don't rise!
My friend Jocelyn turned me on to these potatoes. Goodness me, they are like little potato crack bombs really. :)
Smashed Baked Baby Potatoes-
Ingredients-
a few handfuls of new potatoes (we used Piccolo but any smallish boiling potato will do) a generous drizzle of olive oil course salt, to taste fresh ground black pepper, to taste fresh rosemary, chopped, to taste
Directions:
1. Bring a pot of salted water to a boil, add the new potatoes, boil until fork tender. While they are boiling, pre-heat the oven to 450 with the rack on the top.
2. Generously drizzle a sturdy cookie sheet with olive oil, After draining your cooked potatoes, place them on the oiled cookie sheet with space in between. Use a potato masher to gently squish the potatoes (it works best to squish each on a little, turn the masher a quarter turn and then squish them a little more). Be gentle, you want your potatoes to look about cookie shape at this point. Brush some olive oil onto the squished potatoes, add some salt and fresh ground black pepper, finish with some fresh rosemary or herb of your choice.
3. Place the cookie sheet with the squished potatoes on the top rack of your pre- heated oven and bake for about 20 minutes or until the potatoes are nicely browned and crispy. Be prepared for fights over who gets the last one.
Kenny's Special Scram -
Ingredients-
2 Tbsp. red onion, chopped fine 2 Tbsp. red pepper, chopped fine large handful of fresh baby spinach chopped fine handful of button mushrooms, sliced 5 eggs Butter for frying paprika for garnish
3. In a separate bowl, combine the onion, spinach, red pepper, eggs, and salt/ pepper to taste. Beat with a fork until combined. Heat a med. non stick skillet over med/high heat, melt some butter in it and pour in your egg mixture. Add the mushrooms at this point. Use a heat resistant spatula to break up the egg mixture a couple of times as it cooks. Don't over stir it. You want to cook the eggs until they are "just" done and the obvious liquid is cooked.
4. Remove from heat, sprinkle some paprika over top & serve immediately. Serve with Smashed baked baby potato.
...we had ham...we had turkey and all the fixin's for it all ....for about two weeks...we had it all....family and their doggies here throughout the week from all corners (Montana, Tahoe, Oakland and Los Angeles). The freezer is packed with everything from turkey and ham to saffron bread to pureed persimmons! A good time was had by all....adults, doggies and kids! Happy Thanksgiving to you all.
You can make this in a dutch oven if you don't have a Tagine
Ingredients:
1/4 tsp. saffron threads 5 tsp. garlic, pressed 1 1/4 tsp. paprika 3 orange zest strips (2 inches long each)- use a vegetable peeler to remove the wide strips of zest. 1 chicken, cut up, (split breasts cut in half, drumsticks, thighs) Salt, to taste fresh ground pepper, to taste 2 Tbsp olive oil 1 large onion, halved and sliced 1/4 inch thick 2 medium carrots, peeled and cut into 1/2 inch coins 2 cups gluten free chicken broth 1/2 cup Moroccan olives 2 Tbsp fresh mint, minced 1/3 cup fresh squeezed orange juice (juice from one orange)
Directions:
1. combine the saffron, 4 tsp. of garlic and paprika in a small bowl, set aside.
2. Mince 1 strip of the orange zest and mix with the remaining pressed garlic and set aside.
3. Pat the chicken dry and season with salt & pepper. Heat oil in the Tagine (or dutch oven) over med-high heat until just smoking. Brown half the chicken on both sides, 5 to 8 minutes per side, reducing heat if necessary (cover with a splatter guard if you are using a Tagine) . Transfer chicken to a plate and repeat with remaining chicken. Transfer chicken to a plate again.
4. Pour off all but 1 Tbsp fat from the Tagine. Add onion, remaining orange zest strips and 1/4 tsp. salt and cook over medium heat, stirring occasionally until the onion is softened (5-7 minutes). Stir in the garlic spice mixture and cook about 30 seconds, stir in carrots and broth, scraping up any brown bits.
5. Bring the drumsticks and thigh pieces back to the Tagine & simmer. Cover and simmer for about 10 minutes, then add the breast and wing pieces, cover again and simmer for about 30 minutes (or until all of the chicken is cooked through, -dark meat at 170-175 and the white meat at 160-165 with an instant read thermometer)
6. Transfer the chicken to a serving dish and tent loosely with foil.
7. Skim off any fat on top of the Tagine liquids, add the olives & simmer 4 minutes. Stir in the garlic/orange-zest mixture, mint & orange juice. Season with salt and pepper to taste. Pour the sauce over the chicken and serve.
Making Christmas stuff for my Etsy shop, the Craft Faire at church and to give as hostess gifts, etc. Pot holders are flying out of my sewing room. As for the aprons, I really have a hard time. I did find one tutorial that works pretty on Fabrotopia's site...click here to go to site and download instructions. I can't wear hats and I can't put together an apron. Just better move on.
There is a new design for my wristlets. I have altered Leah Williams' pattern from over at Sew Spoiled and added a cuff on the top. This make installing the zipper a real snap for me and looks kind of cute.
And this is my favorite fabric....I know someone who would look stunning carrying this, maybe on New Year's Eve. Lately the fabrics are getting more interesting to experiment with....ultra-suede is fabulous. The Asian style fabric shot with gold is stunning, and I have some cranberry poly-satin that makes a yummy wristlet.
I have uploaded these to Flikr, and my friends over there seem to like the design and use of fabric. Gives me some incentive to play more. So, I guess I will offer a couple of these for sale in my shop and see what takes off. Wish me luck.
Well I finally made the cookbook. Blurb has an option to transfer information from Blogger so I chose to do it that way. I had a couple friends ask me like a hundred times to make this so I did. :)
We started our soup with some Turkey Stock that we had in the freezer from Canadian Thanksgiving. You could use homemade chicken stock or vegetarian soup stock as well.
Ingredients
4 cups gluten free soup stock 2 medium carrots, chopped small 2 baby bok choy, chopped, with greens separated from the white stalks 2 handfuls of shiitake mushrooms sliced, hard stems removed and discarded (save them for your next soup stock) 1 small bell pepper, seeds removed and chopped into small bite size pieces 1 small onion, chopped fine 1 Tbsp. fresh ginger, finely chopped 3 cloves garlic, finely chopped 2 scallions, greens only, chopped for garnish salt, to taste fresh ground pepper, to taste crushed red chili peppers, to taste fresh lemon wedges for serving
1 cup Brown Rice- cooked according to the package instructions
Directions:
1. Cook the brown rice according to the package instructions.
2. Heat stock in soup pot over medium heat, add ginger, garlic and chopped onion. When the soup begins to boil, add the carrots, shiitake mushrooms, bell peppers and Bok Choy stalks. Turn heat down to simmer and cook until vegetables are sufficiently done. (add some water if you need too) Salt to taste, add crushed red pepper. Adjust seasonings until satisfied, Stir in the bok choy greens at the last minute.
3. Scoop some brown rice into individual serving bowls, ladle vegetable soup over top. Garnish with scallion pieces and serve with lemon wedges for a little squeeze of freshness.
Ingredients: 2 Tbsp. vegetable oil 1/4 tsp. cumin seeds 1 bay leave 2 cardamom pods 2 black peppercorns 1/2 red onion, finely chopped 1 medium potato, washed, cut into cubes and parboiled for about 10 minutes. 1 tsp. salt 1 boneless skinless chicken breast. cut into large pieces
1/2 Tbsp. fresh ginger chopped very very fine 3 cloves garlic, chopped very very fine 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. ground turmeric 1 tomato, chopped until nearly smooth 1 cup gluten free chicken stock (or water) ground cinnamon for garnish chopped fresh cilantro for garnish
Directions:
1. Heat the oil in a cast iron skillet and add the whole spices. When they crackle, add the onions and fry over medium heat until they are brown. Stir in the parboiled potatoes and cook for 5 minutes. Add the salt then the chicken. Cook for 5 minutes until the chicken is lightly browned.
2. Add the ginger, garlic, ground coriander, cumin, chili powder and turmeric. Cook for another 6 minutes, stirring constantly, until the spices begin to release their aromas. Stir in the tomatoes and cook for another 4 minutes. Then add the stock & bring to boil. Reduce heat to low and simmer until chicken is cooked through.
3. Adjust seasonings to taste, sprinkle with ground cinnamon, and chopped cilantro.
4. Serve with brown basmati rice and mango chutney.
In most cases, literature is referred to as the entirety of written expression, with the restriction that not every written text can be categorized as literature in the more exact sense of the words. Some people define literature as the art of written works.
Etymologically, the Latin word ‘litteratura’ is derived from ‘littera’ (letter), which is the smallest element of alphabetical writing. The word text is related to ‘textile’ and can be translated as ‘fabric’, since as single threads form a fabric, words and sentences form a meaningful and coherent text. The origins of the two central terms are not of great help in defining literature or text; it’s just derived us to look at literature or text as cultural and historical phenomena and to investigate the conditions of their product.
Literary production is certainly the human wishes to leave behind a trace of oneself through creative expression, which will exists detached from the individual and therefore, outlast its creator. The earliest remain of this creative wish are prehistoric paintings in caves, which hold ‘encoded’ information in the form of visual signs. Not only the visual, but also the acoustic element, the spoken word, is an integral part of literature, for the alphabet translates spoken words into signs. Before writing developed as a system of signs, ‘text’ was passed on orally. Audio-literature and the lyrics of songs display the acoustic features of literary phenomena.
Genre, text type and discourse
Literary criticism resorts to the concept of evolution (development) and to criteria of classification to distinguish various genres. The term genre usually refers to one of the three classical literary forms; epic, drama or poetry. Although this old classification is still in use, the tendency today is to abandon the term epic and introduce prose, fiction or prose fiction for the relatively young literary forms of the novel and short story.
Text type refers to highly conventional written documents which cannot be categorized under the canonical genres of fiction, drama and poetry; such as instruction manuals, sermons, obituaries, advertising texts, catalogues, and scientific/scholarly writing.
Discourse is used as a term for any kind of classifiable linguistic expression. It has become a useful denotation for various linguistic conventions referring to areas of content and theme. The classifications for these forms of linguistic expression are based on levels of content, vocabulary, syntax, as well as stylistic and rhetorical elements. Whereas the term of text type refers to written documents, discourse includes written and oral expression.
Primary and secondary sources
Traditional literary studies distinguish between the artistic object or primary source and its scholarly treatment in a critical text, or secondary source. Primary sources denote the traditional objects of analysis in literary criticism, including texts from all literary genres, such as fiction, poetry or drama. While the term secondary sourceis applied to texts which are published primarily in scholarly journals such as articles or essays, book reviews and notes (brief comments on a very specific topic).
In terms of content, secondary literature tries to uphold those standards of scholarly practice which have, over time, been established for scientific discourse, including objectivity, documentation of sources and general validity. The readers have to be able to check and follow the arguments, results and statements of literary criticism.
The scholarly documentation of the sources should permit the reader to refer back to the original texts and thus make it possible to compare results and judge the quality of the interpretation.
A number of formal criteria have evolved in literary criticism which can be summarized in term critical apparatus, which includes some elements: footnotes/endnotes, providing comments on the main text or references to further secondary or primary sources; a bibliography (or list of works cited); and, possibly, an index.
Forms of Secondary Sources
Publishing Media
Essay (article)
Journal
Note
Anthology (collection essays published): compiled by one or several editors on a specific themes
Book Review
Festschrift: anthology which is published in honor of a famous researcher
