LEADER 03514nam 2200373 450 001 9910297039203321 005 20230503095916.0 010 $a1-5261-3760-7 035 $a(CKB)4100000007277007 035 $a(NjHacI)994100000007277007 035 $a(EXLCZ)994100000007277007 100 $a20230503d2018 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aQualities of food /$fMark Harvey 210 1$aNew York :$cManchester University Press,$d2018. 210 4$dİ2018 215 $a1 online resource (x, 214 pages) 320 $aIncludes bibliographical references and index. 327 $aIntroduction -- Mark Harvey, Andrew McMeekin and Alan Warde -- 1. Discovering quality or performing taste? A sociology of the amateur - Genevie?ve 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. 330 $aHow 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. 606 $aFood industry and trade 615 0$aFood industry and trade. 676 $a664 700 $aHarvey$b Mark$0800979 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910297039203321 996 $aQualities of food$93272682 997 $aUNINA