Qualities of food

Qualities of food

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...

Descripción completa

Detalles Bibliográficos
Otros Autores: Harvey, Mark, author (author), Allaire, Gilles, contributor (contributor), Barling, David, contributor (editor), Bergeaud-Blackler, Florence, contributor, Gronow, Jukka, contributor, Harvey, Mark, contributor, Harvey, Mark, editor, Hennion, Antoine, contributor, Marsden, Terry, contributor, McMeekin, Andrew, contributor, McMeekin, Andrew, editor, Miele, Mara, contributor, Murdoch, Jonathan, contributor, Sassatelli, Roberta, contributor, Teil, Geneviève, contributor, Warde, Alan, contributor, Warde, Alan, editor
Formato: Libro electrónico
Idioma:Inglés
Publicado: New York : Manchester University Press 2018.
Colección:New Dynamics of Innovation and Competition
Materias:
Food industry and trade.
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009424529106719

Ejemplares similares

Ejemplares similares