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Qualities of Food

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...

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Main Authors: Mark Harvey, Andrew McMeekin, Alan Warde
Format: Book
Published: Manchester University Press 2004
Subjects:
Food industry and trade
Food > Analysis
Online Access:View this record in EBSCOhost
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          Andrew McMeekin
          Alan Warde
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        9780719068553
        9781847791054
        9781526137609
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          Mark Harvey
          Andrew McMeekin
          Alan Warde
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        Food industry and trade
        Food--Analysis
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          SOCIAL SCIENCE / Sociology / General
          BUSINESS & ECONOMICS / Strategic Planning
          Food industry and trade
          Food--Analysis
      ab: 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 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.An electronic edition of this book is freely available under a Creative Commons (CC BY-NC-ND) licence.
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