Qualities of Food
Paperback / softback
Main Details
| Title |
Qualities of Food
|
| Authors and Contributors |
Edited by Mark Harvey
|
|
Edited by Andrew McMeekin
|
|
Edited by Alan Warde
|
| Series | New Dynamics of Innovation and Competition |
|---|
| Physical Properties |
| Format:Paperback / softback | | Pages:224 | | Dimensions(mm): Height 234,Width 156 |
|
| ISBN/Barcode |
9780719068553
|
| Classifications | Dewey:664.07 |
|---|
| Audience | | Tertiary Education (US: College) | | Professional & Vocational | |
|---|
|
Publishing Details |
| Publisher |
Manchester University Press
|
| Imprint |
Manchester University Press
|
| Publication Date |
31 August 2013 |
| Publication Country |
United Kingdom
|
Description
How do people make judgments about what food is worth eating and what tastes good?; 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? This book offers some answers to these questions from the perspective of the social sciences. -- .
Author Biography
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 -- .
|
