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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.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Manchester ; New York : New York :
Manchester University Press ; Distributed exclusively in the USA by Palgrave,
2004.
|
| Colección: | New dynamics of innovation and competition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Qualities of food / |c edited by Mark Harvey, Andrew McMeekin, Alan Warde. |
| 260 | |a Manchester ; |a New York : |b Manchester University Press ; |a New York : |b Distributed exclusively in the USA by Palgrave, |c 2004. | ||
| 300 | |a 1 online resource (214 pages) | ||
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| 490 | 1 | |a New dynamics of innovation and competition | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | 0 | |t Introduction / |r Mark Harvey, Andrew McMeekin and Alan Warde -- |g 1. |t Discovering quality or performing taste? A sociology of the amateur / |r Genevieve Teil and Antoine Hennion -- |g 2. |t Standards of taste and varieties of goodness : the (un)predictability of modern consumption / |r Jukka Gronow -- |g 3. |t Quality in economics : a cognitive perspective / |r Gilles Allaire -- |g 4. |t Social definitions of halal quality : the case of Maghrebi Muslims in France / |r Florence Bergeaud-Blackler -- |g 5. |t Food agencies as an institutional response to policy failure by the UK and the EU / |r David Barling -- |g 6. |t Theorising food quality : some key issues in understanding its competitive production and regulation / |r Terry Marsden. |
| 520 | |a 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. | ||
| 546 | |a English. | ||
| 506 | 0 | |a Open Access |5 EbpS | |
| 506 | |a This work is licensed under the following Creative Commons License: Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0). | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 590 | |a JSTOR |b Books at JSTOR Open Access | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a Technology, engineering, agriculture. |2 bicssc | |
| 650 | 7 | |a Industrial chemistry and manufacturing technologies. |2 bicssc | |
| 650 | 7 | |a Industrial chemistry. |2 bicssc | |
| 650 | 7 | |a Food and beverage technology. |2 bicssc | |
| 650 | 7 | |a SOCIAL SCIENCE |x Sociology |x General. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 653 | |a Multi-User. | ||
| 700 | 1 | |a Harvey, Mark, |d 1943- | |
| 700 | 1 | |a McMeekin, Andrew. | |
| 700 | 1 | |a Warde, Alan. | |
| 758 | |i has work: |a Qualities of food (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGCX6fDdbyVhVTYjtbdpHd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Qualities of food. |d Manchester ; New York : Manchester University Press ; New York : Distributed exclusively in the USA by Palgrave, 2004 |w (DLC) 2005275600 |
| 830 | 0 | |a New dynamics of innovation and competition. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=589307 |z Texto completo |
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