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Author Harvey, Mark
Title Qualities of Food
Imprint Manchester : Manchester University Press, 2004
book jacket
Descript 1 online resource (225 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Series New Dynamics of Innovation and Competition Ser
New Dynamics of Innovation and Competition Ser
Note 9780719068546 -- 9780719068546 -- Copyright -- Contents -- Tables and figures -- Series foreword -- Contributors -- Preface -- Introduction -- 1 Discovering quality or performing taste?A sociology of the amateur -- 2 Standards of taste and varieties of goodness:the (un)predictability of modern consumption -- 3 Quality in economics: a cognitive perspective -- 4 Social definitions of halal quality:the case of Maghrebi Muslims in France -- 5 Food agencies as an institutional response topolicy failure by the UK and the EU -- 6 Theorising food quality: some key issues in understanding its competitive productionand regulation -- 7 A new aesthetic of food? Relational reflexivity inthe 'alternative' food movement -- 8 The political morality of food: discourses,contestation and alternative consumption -- Conclusion: quality and processes of qualification -- Index
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? This book offers some answers to these questions from the perspective of the social sciences
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
Link Print version: Harvey, Mark Qualities of Food Manchester : Manchester University Press,c2004 9780719068546
Subject Food -- Analysis.;Food industry and trade
Electronic books
Alt Author McMeekin, Andrew
Warde, Alan
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