Qualities of FoodPaperback, 31 August 2013

Qualities of Food
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Part of Series
New Dynamics of Innovation and Competition
Part of Series
New Dynamics of Innovation and Competition Mup
Print Length
224 pages
Language
English
Publisher
Manchester University Press
Date Published
31 Aug 2013
ISBN-10
071906855X
ISBN-13
9780719068553

Description

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.

Product Details

Book Format:
Paperback
Country of Origin:
US
Date Published:
31 August 2013
Dimensions:
23.39 x 15.6 x 1.32 cm
ISBN-10:
071906855X
ISBN-13:
9780719068553
Language:
English
Location:
Manchester
Pages:
224
Publisher:
Manchester University Press
Weight:
353.8 gm

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