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
TeilnehmendeR:
Year of Publication:2004
Edition:1st ed.
Language:English
Series:New dynamics of innovation and competition.
Physical Description:1 online resource (214 pages) :; digital file(s)
Notes:Description based upon print version of record.
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spelling Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.
1st ed.
Manchester ; New York : Manchester University Press ; New York : Distributed exclusively in the USA by Palgrave, 2004.
1 online resource (214 pages) : digital file(s)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
New dynamics of innovation and competition
Description based upon print version of record.
Tables and figures --Series foreword --Contributors --Preface --Introduction --1. Discovering quality or performing taste? A sociology of the amateur --2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption --3. Quality in economics: a cognitive perspective --4. Social definitions of halal quality: the case of Maghrebi Muslims in France --5. Food agencies as an institutional response to policy failure by the UK and the EU --6. Theorising food quality: some key issues in understanding its competitive production and regulation --7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement -- 8. The political morality of food: discourses, contestation and alternative consumption --Conclusion: quality and processes of qualification --Index.
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.
Also available in print form.
English
Includes bibliographical references and index.
Food Analysis.
Food industry and trade.
0-7190-6855-X
0-7190-6854-1
Harvey, Mark, 1943-
McMeekin, Andrew.
Warde, Alan.
New dynamics of innovation and competition.
language English
format eBook
author2 Harvey, Mark, 1943-
McMeekin, Andrew.
Warde, Alan.
author_facet Harvey, Mark, 1943-
McMeekin, Andrew.
Warde, Alan.
author2_variant m h mh
a m am
a w aw
author2_role TeilnehmendeR
TeilnehmendeR
TeilnehmendeR
author_sort Harvey, Mark, 1943-
title Qualities of food /
spellingShingle Qualities of food /
New dynamics of innovation and competition
Tables and figures --Series foreword --Contributors --Preface --Introduction --1. Discovering quality or performing taste? A sociology of the amateur --2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption --3. Quality in economics: a cognitive perspective --4. Social definitions of halal quality: the case of Maghrebi Muslims in France --5. Food agencies as an institutional response to policy failure by the UK and the EU --6. Theorising food quality: some key issues in understanding its competitive production and regulation --7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement -- 8. The political morality of food: discourses, contestation and alternative consumption --Conclusion: quality and processes of qualification --Index.
title_full Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.
title_fullStr Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.
title_full_unstemmed Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.
title_auth Qualities of food /
title_new Qualities of food /
title_sort qualities of food /
series New dynamics of innovation and competition
series2 New dynamics of innovation and competition
publisher Manchester University Press ; Distributed exclusively in the USA by Palgrave,
publishDate 2004
physical 1 online resource (214 pages) : digital file(s)
Also available in print form.
edition 1st ed.
contents Tables and figures --Series foreword --Contributors --Preface --Introduction --1. Discovering quality or performing taste? A sociology of the amateur --2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption --3. Quality in economics: a cognitive perspective --4. Social definitions of halal quality: the case of Maghrebi Muslims in France --5. Food agencies as an institutional response to policy failure by the UK and the EU --6. Theorising food quality: some key issues in understanding its competitive production and regulation --7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement -- 8. The political morality of food: discourses, contestation and alternative consumption --Conclusion: quality and processes of qualification --Index.
isbn 1-280-71960-5
9786610719600
1-84779-105-0
0-7190-6855-X
0-7190-6854-1
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber-label TX353
callnumber-sort TX 3353 Q83 42004
illustrated Not Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664.07
dewey-sort 3664.07
dewey-raw 664.07
dewey-search 664.07
oclc_num 228122296
work_keys_str_mv AT harveymark qualitiesoffood
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