Qualities of Food |
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| Editor:
| Harvey, Mark
McMeekin, Andrew
Warde, Alan |
| Series edited by:
| Harvey, Mark
Metcalfe, Stan |
| Series title: | New Dynamics of Innovation and Competition Ser. |
| ISBN: | 978-1-5261-3760-9 |
| Publication Date: | Jul 2018 |
| Publisher: | Manchester University Press
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| Book Format: | Digital (delivered electronically) |
| List Price: | Free of charge contact
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Book Description:
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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.
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.