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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Table of 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.