Qualities of food /

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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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Harvey, Mark, 1943-, McMeekin, Andrew, Warde, Alan
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:
Food > Analysis.
Food industry and trade.
Food Analysis
Aliments > Analyse.
Technology, engineering, agriculture.
Industrial chemistry and manufacturing technologies.
Industrial chemistry.
Food and beverage technology.
SOCIAL SCIENCE > Sociology > General.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Food industry and trade
Multi-User.
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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347 |a data file 
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 JSTOR  |b Books at JSTOR Open Access 
590 |a JSTOR  |b Books at JSTOR All Purchased 
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. 
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. 
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