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Allaire, Gilles
[MitwirkendeR];
Barling, David
[MitwirkendeR];
Bergeaud-Blackler, Florence
[MitwirkendeR];
Gronow, Jukka
[MitwirkendeR];
Harvey, Mark
[MitwirkendeR];
Harvey, Mark
[HerausgeberIn];
Hennion, Antoine
[MitwirkendeR];
Marsden, Terry
[MitwirkendeR];
McMeekin, Andrew
[MitwirkendeR];
McMeekin, Andrew
[HerausgeberIn];
Miele, Mara
[MitwirkendeR];
Murdoch, Jonathan
[MitwirkendeR];
Sassatelli, Roberta
[MitwirkendeR];
Teil, Geneviève
[MitwirkendeR];
Warde, Alan
[MitwirkendeR];
Warde, Alan
[HerausgeberIn]
Qualities of food
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- Medientyp: E-Book
- Titel: Qualities of food
-
Enthält:
Front matter
Contents
List of tables and figures
Series foreword
List of contributors
Preface
Introduction
1 Discovering quality or performing taste?
2 Standards of taste and varieties of goodness
3 Quality in economics
4 Social definitions of halal quality
5 Food agencies as an institutional response to policy failure by the UK and the EU
6 Theorising food quality
7 A new aesthetic of food?
8 The political morality of food
Conclusion
Index
- Beteiligte: Allaire, Gilles [MitwirkendeR]; Barling, David [MitwirkendeR]; Bergeaud-Blackler, Florence [MitwirkendeR]; Gronow, Jukka [MitwirkendeR]; Harvey, Mark [MitwirkendeR]; Harvey, Mark [HerausgeberIn]; Hennion, Antoine [MitwirkendeR]; Marsden, Terry [MitwirkendeR]; McMeekin, Andrew [MitwirkendeR]; McMeekin, Andrew [HerausgeberIn]; Miele, Mara [MitwirkendeR]; Murdoch, Jonathan [MitwirkendeR]; Sassatelli, Roberta [MitwirkendeR]; Teil, Geneviève [MitwirkendeR]; Warde, Alan [MitwirkendeR]; Warde, Alan [HerausgeberIn]
-
Erschienen:
Manchester: Manchester University Press, [2018]
- Erschienen in: New Dynamics of Innovation and Competition
- Umfang: 1 Online-Ressource (224 p.)
- Sprache: Englisch
- ISBN: 9781526137609
- Schlagwörter: Food industry and trade ; Food Analysis ; Food Quality ; European Food Safety Authority ; European Union ; Food Standards Agency ; Maghrebi Muslims ; United Kingdom ; cognitive paradigms ; economic competitiveness ; food consumption ; food production ; food quality ; food taste ; halal ; policy failure ; political morality
- Entstehung:
-
Anmerkungen:
In English
- Beschreibung: This electronic version has been made available under a Creative Commons (BY-NC-ND) open access license. In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? 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 has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics
- Zugangsstatus: Freier Zugang
- Rechte-/Nutzungshinweise: Namensnennung - Nicht-kommerziell - Keine Bearbeitung (CC BY-NC-ND)