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?
| Otros Autores: | , , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Manchester ; New York : New York :
Manchester University Press ; Distributed exclusively in the USA by Palgrave
2004.
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| Edición: | 1st ed |
| Colección: | New dynamics of innovation and competition.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009427392506719 |
Tabla de Contenidos:
- 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 to policy failure by the UK and the EU
- 6. Theorising food quality: some key issues in understanding its competitive production and regulation
- 7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement
- 8. The political morality of food: discourses, contestation and alternative consumption
- Conclusion: quality and processes of qualification
- Index.
