Qualities of Food

Overview

In this book, available for the first time in paperback, 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 judgements about taste? How do such judgements 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...
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Overview

In this book, available for the first time in paperback, 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 judgements about taste? How do such judgements 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.
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Product Details

  • ISBN-13: 9780719068553
  • Publisher: Manchester University Press
  • Publication date: 8/6/2013
  • Pages: 224
  • Product dimensions: 6.10 (w) x 9.10 (h) x 0.70 (d)

Meet the Author

Mark Harvey is Senior Research Fellow at the Centre for Research on Innovation and Competition at the University of Manchester.

Andrew McMeekin is Research Fellow at the Centre for Research on Innovation and Competitionat the University of Manchester.

Alan Warde is Professor of Sociology and Co-director of the Centre for Research on Innovation and Competition at the University of Manchester.

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Table of Contents

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

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