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...

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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
Tabla de Contenidos:
  • Introduction
  • Mark Harvey, Andrew McMeekin and Alan Warde
  • 1. Discovering quality or performing taste? A sociology of the amateur - Geneviève 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 European Union - David Barling
  • 6. Theorising food quality: some key issues in understanding its competitive production and regulation - Terry Marsden
  • 7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement - Jonathan Murdoch and Mara Miele
  • 8. The political morality of food: discourses, contestation and alternative consumption
  • Roberta Sassatelli
  • Conclusion
  • Mark Harvey, Andrew McMeekin and Alan Warde.

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