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
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.

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