Qualities of food / / edited by Mark Harvey, Andrew McMeekin, Alan Warde.
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?
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| Superior document: | New dynamics of innovation and competition |
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| TeilnehmendeR: | |
| Year of Publication: | 2004 |
| Edition: | 1st ed. |
| Language: | English |
| Series: | New dynamics of innovation and competition.
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| Physical Description: | 1 online resource (214 pages) :; digital file(s) |
| Notes: | Description based upon print version of record. |
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| Summary: | 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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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1280719605 9786610719600 1847791050 |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | edited by Mark Harvey, Andrew McMeekin, Alan Warde. |