Qualities of food

This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality....

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Detalles Bibliográficos

Autores principales:	Harvey, Mark, Warde, Alan, McMeekin, Andrew
Formato:	Online
Lenguaje:	inglés
Publicado:	Manchester University Press 2021
Materias:	nutrition food gastronomic Halal Social reality thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
Acceso en línea:	341367
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