Qualities of food /
Qualities of food /
edited by Mark Harvey, Andrew McMeekin, Alan Warde.
- 1 online resource (214 pages)
- New dynamics of innovation and competition .
- New dynamics of innovation and competition. .
Includes bibliographical references and index.
Introduction / Discovering quality or performing taste? A sociology of the amateur / Standards of taste and varieties of goodness : the (un)predictability of modern consumption / Quality in economics : a cognitive perspective / Social definitions of halal quality : the case of Maghrebi Muslims in France / Food agencies as an institutional response to policy failure by the UK and the EU / Theorising food quality : some key issues in understanding its competitive production and regulation / Mark Harvey, Andrew McMeekin and Alan Warde -- Genevieve Teil and Antoine Hennion -- Jukka Gronow -- Gilles Allaire -- Florence Bergeaud-Blackler -- David Barling -- Terry Marsden. 1. 2. 3. 4. 5. 6.
Open Access
How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality?; how.
English.
9781847791054 1847791050
DOAB CostFree FormOnline AccessOpen GovNo 22573/ctt1554ks4 JSTOR
GBB7A0155 bnb
012986430 Uk 018370798 Uk
Food--Analysis.
Food industry and trade.
Technology, engineering, agriculture.
Industrial chemistry and manufacturing technologies.
Industrial chemistry.
Food and beverage technology.
SOCIAL SCIENCE--Sociology--General.
TECHNOLOGY & ENGINEERING--Food Science.
Food--Analysis.
Food industry and trade.
Multi-User.
Electronic books.
Electronic books.
TX353 / .Q83 2004eb
664.07
Includes bibliographical references and index.
Introduction / Discovering quality or performing taste? A sociology of the amateur / Standards of taste and varieties of goodness : the (un)predictability of modern consumption / Quality in economics : a cognitive perspective / Social definitions of halal quality : the case of Maghrebi Muslims in France / Food agencies as an institutional response to policy failure by the UK and the EU / Theorising food quality : some key issues in understanding its competitive production and regulation / Mark Harvey, Andrew McMeekin and Alan Warde -- Genevieve Teil and Antoine Hennion -- Jukka Gronow -- Gilles Allaire -- Florence Bergeaud-Blackler -- David Barling -- Terry Marsden. 1. 2. 3. 4. 5. 6.
Open Access
How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality?; how.
English.
9781847791054 1847791050
DOAB CostFree FormOnline AccessOpen GovNo 22573/ctt1554ks4 JSTOR
GBB7A0155 bnb
012986430 Uk 018370798 Uk
Food--Analysis.
Food industry and trade.
Technology, engineering, agriculture.
Industrial chemistry and manufacturing technologies.
Industrial chemistry.
Food and beverage technology.
SOCIAL SCIENCE--Sociology--General.
TECHNOLOGY & ENGINEERING--Food Science.
Food--Analysis.
Food industry and trade.
Multi-User.
Electronic books.
Electronic books.
TX353 / .Q83 2004eb
664.07