rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Qualities of food
  name:
    name part: Harvey, Mark.
  name:
    name part: Walter de Gruyter & Co
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: nyu
    place:
      place term: New York
    publisher: Manchester University Press
    date issued: 2018
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 214 pages)
  abstract: 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.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. -- Provided by publisher.
  table of contents: Introduction -- Mark Harvey, Andrew McMeekin and Alan Warde -- 1. Discovering quality or performing taste? A sociology of the amateur -- Geneviève Teil and Antoine Hennion -- 2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption -- Jukka Gronow -- 3. Quality in economics, a cognitive perspective -- Gilles Allaire -- 4. Social definitions of 'halal' quality: the case of Maghrebi Muslims in France -- Florence Bergeaud-Blackler -- 5. Food Agencies as an institutional response to policy failure by the UK and the European Union -- David Barling -- 6. Theorising food quality: some key issues in understanding its competitive production and regulation -- Terry Marsden -- 7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement -- Jonathan Murdoch and Mara Miele -- 8. The political morality of food: discourses, contestation and alternative consumption -- Roberta Sassatelli -- Conclusion -- Mark Harvey, Andrew McMeekin and Alan Warde.
  note: edited by Mark Harvey, Andrew McMeekin, and Alan Warde
  note: Title from content provider.
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food industry and trade
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food industry and trade
  subject:
    topic: European Food Safety Authority.
  subject:
    topic: European Union.
  subject:
    topic: Food Standards Agency.
  subject:
    topic: Maghrebi Muslims.
  subject:
    topic: United Kingdom.
  subject:
    topic: cognitive paradigms.
  subject:
    topic: economic competitiveness.
  subject:
    topic: food consumption.
  subject:
    topic: food production.
  subject:
    topic: food quality.
  subject:
    topic: food taste.
  subject:
    topic: halal.
  subject:
    topic: policy failure.
  subject:
    topic: political morality.
  classification: TX541 .Q35 2018
  classification: 664
  identifier: 9781526137609
  identifier: 1526137607
  identifier: https://www.degruyter.com/openurl
  record info:
    record content source: COO
    record creation date: 190109
    record change date: 20240212223439.8
    record identifier: in00004774103
    language of cataloging:
      language term: eng