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?; how.
| 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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| Colección: | EBSCO Academic eBook Collection Complete.
New dynamics of innovation and competition. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b32555003*spi |
Tabla de Contenidos:
- Introduction / Mark Harvey, Andrew McMeekin and Alan Warde
- 1. Discovering quality or performing taste? A sociology of the amateur / Genevieve 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 EU / David Barling
- 6. Theorising food quality : some key issues in understanding its competitive production and regulation / Terry Marsden.
