{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":3,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":40,"n_cols":5,"rows_kept":40,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[11,2,11,3],[14,2,14,3],[17,2,17,3],[17,4,17,5],[18,2,18,3],[18,4,18,5],[19,2,19,3],[19,4,19,5],[20,2,20,3],[21,2,21,3],[22,2,22,3],[23,2,23,3],[26,2,26,3],[27,2,27,3],[29,2,29,3],[29,4,29,5],[30,2,30,3],[30,4,30,5],[31,2,31,3],[31,4,31,5],[32,2,32,3],[33,2,33,3],[34,2,34,3],[36,2,36,3],[37,2,37,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNISA996552347503316"]
[null,null,"Autore",null,"Harvey Mark"]
[null,null,"Titolo",null,"Qualities of food / / Mark Harvey"]
[null,null,"Pubbl/distr/stampa",null,"New York : , : Manchester University Press, , 2018"]
[{"$nulls":4},"©2018"]
[null,null,"ISBN",null,"1-5261-3760-7"]
[null,null,"Descrizione fisica",null,"1 online resource (x, 214 pages)"]
[null,null,"Collana",null,"New Dynamics of Innovation and Competition"]
[null,null,"Disciplina",null,"664"]
[null,null,"Soggetti",null,"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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 "]
[{"$nulls":4},"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."]
[null,"2.","Record Nr.",null,"UNIORUON00311031"]
[null,null,"Autore",null,"Filangieri, Riccardo"]
[null,null,"Titolo",null,"Studi in onore di Riccardo Filangieri"]
[null,null,"Pubbl/distr/stampa",null,"Napoli, : L'arte tipografica, 1959"]
[null,null,"Descrizione fisica",null,"3 v. : ill., [46] c. di tav. ; 26 cm."]
[null,null,"Disciplina",null,"945.708"]
[null,null,"Soggetti",null,"ARCHIVISTICA"]
[{"$nulls":4},"FILANGIERI RICCARDO"]
[{"$nulls":4},"Italia meridionale - Storia"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"3.","Record Nr.",null,"UNINA9910557374503321"]
[null,null,"Autore",null,"Harver Andrew"]
[null,null,"Titolo",null,"Integrative Learning in U.S. Undergraduate Public Health Education: Effective High-Impact Practices"]
[null,null,"Pubbl/distr/stampa",null,"Frontiers Media SA, 2020"]
[null,null,"Descrizione fisica",null,"1 online resource (99 p.)"]
[null,null,"Soggetti",null,"Medicine and Nursing"]
[{"$nulls":4},"Public health and preventive medicine"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact"]