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Item Details
Title: QUALITIES OF FOOD
By: Mark Harvey (Editor), Andrew McMeekin (Editor), Alan Warde (Editor)
Format: Electronic book text

List price: £114.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1847791050
ISBN 13: 9781847791054
Publisher: MANCHESTER UNIVERSITY PRESS
Pub. date: 19 July, 2013
Series: New Dynamics of Innovation and Competition
Pages: 224
Description: 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? This book offers some answers to these questions from the perspective of the social sciences. -- .
Synopsis: 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. -- .
Publication: UK
Imprint: Manchester University Press Melland Schill Studies
Returns: Non-returnable
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