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....
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Online |
| Reo: | Ingarihi |
| I whakaputaina: |
Manchester University Press
2021
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| Ngā marau: | |
| Urunga tuihono: | 341367 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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| _version_ | 1869529119514951680 |
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| author | Harvey, Mark Warde, Alan McMeekin, Andrew |
| author_browse | Harvey, Mark McMeekin, Andrew Warde, Alan |
| author_facet | Harvey, Mark Warde, Alan McMeekin, Andrew |
| author_sort | Harvey, Mark |
| collection | Directory of Open Access Books |
| description | 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. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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. |
| format | Online |
| id | doab-20.500.12854ir-35136 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Manchester University Press |
| publisherStr | Manchester University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-351362025-01-26T04:59:35Z Qualities of food Harvey, Mark Warde, Alan McMeekin, Andrew 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 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. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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. 2021-02-10T12:58:18Z 2010-12-31 23:55:55 2019-11-28 15:23:14 2020-04-01T15:31:46Z 2004 book 341367 OCN: 228122296 http://library.oapen.org/handle/20.500.12657/35027 9780719068546 https://directory.doabooks.org/handle/20.500.12854/35136 eng open access image/jpeg image/jpeg image/jpeg image/jpeg n/a n/a n/a n/a https://library.oapen.org/bitstream/20.500.12657/35027/1/Qualities%20of%20food.pdf https://library.oapen.org/bitstream/20.500.12657/35027/1/Qualities%20of%20food.pdf https://library.oapen.org/bitstream/20.500.12657/35027/1/Qualities%20of%20food.pdf https://library.oapen.org/bitstream/20.500.12657/35027/1/Qualities%20of%20food.pdf Manchester University Press 10.9760/mupoa/9780719068546 10.9760/mupoa/9780719068546 bcb4ab08-c525-4e6c-88e5-a0cf0a175533 9780719068546 open access |
| spellingShingle | 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 Harvey, Mark Warde, Alan McMeekin, Andrew Qualities of food |
| title | Qualities of food |
| title_full | Qualities of food |
| title_fullStr | Qualities of food |
| title_full_unstemmed | Qualities of food |
| title_short | Qualities of food |
| title_sort | qualities of food |
| topic | 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 |
| topic_facet | 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 |
| url | 341367 |
| work_keys_str_mv | AT harveymark qualitiesoffood AT wardealan qualitiesoffood AT mcmeekinandrew qualitiesoffood |