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Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.

Contributor(s): Material type: TextTextSeries: New dynamics of innovation and competitionPublisher: Manchester ; Manchester University Press ; 2004Distributor: New York : Distributed exclusively in the USA by Palgrave, 2004Description: 1 online resource (214 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781847791054
  • 1847791050
Subject(s): Genre/Form: Additional physical formats: Print version:: Qualities of food.DDC classification:
  • 664.07 22
LOC classification:
  • TX353 .Q83 2004eb
Online resources:
Contents:
Introduction / Mark Harvey, Andrew McMeekin and Alan Warde -- 1. Discovering quality or performing taste? A sociology of the amateur / Genevieve Teil and Antoine Hennion -- 2. Standards of taste and varieties of goodness : the (un)predictability of modern consumption / Jukka Gronow -- 3. Quality in economics : a cognitive perspective / Gilles Allaire -- 4. Social definitions of halal quality : the case of Maghrebi Muslims in France / Florence Bergeaud-Blackler -- 5. Food agencies as an institutional response to policy failure by the UK and the EU / David Barling -- 6. Theorising food quality : some key issues in understanding its competitive production and regulation / Terry Marsden.
Summary: 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.
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Includes bibliographical references and index.

Print version record.

Introduction / Mark Harvey, Andrew McMeekin and Alan Warde -- 1. Discovering quality or performing taste? A sociology of the amateur / Genevieve Teil and Antoine Hennion -- 2. Standards of taste and varieties of goodness : the (un)predictability of modern consumption / Jukka Gronow -- 3. Quality in economics : a cognitive perspective / Gilles Allaire -- 4. Social definitions of halal quality : the case of Maghrebi Muslims in France / Florence Bergeaud-Blackler -- 5. Food agencies as an institutional response to policy failure by the UK and the EU / David Barling -- 6. Theorising food quality : some key issues in understanding its competitive production and regulation / Terry Marsden.

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.

Open Access EbpS

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