Qualities of food
著者
書誌事項
Qualities of food
(New dynamics of innovation and competition / Mark Harvey)
Manchester University Press, 2004
- : hardback
大学図書館所蔵 全5件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
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. -- .
目次
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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