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 |
| Sumario: | 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? The book presents a case study of retailer-led food governance in the UK to examine how different 'quality logics' actually collide in the competitive world of food consumption and production. It argues that concerns around food safety were provoked by the emergence of a new food aesthetic based on 'relationalism' and 'embeddedness'. The book also argues that the study of the arguments and discourses deployed to criticise or otherwise qualify consumption is important to the political morality of consumption. |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (214 pages) : digital file(s) Also available in print form |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781280719608 9786610719600 9781847791054 |
