Qualities of food / edited by Mark Harvey, Andrew McMeekin, Alan Warde.

Format:

Book

Contributor:

Harvey, Mark, 1943-

McMeekin, Andrew.

Warde, Alan.

Series:

New dynamics of innovation and competition.

New dynamics of innovation and competition

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food industry and trade.

Physical Description:

1 online resource (214 pages) : digital file(s)

Edition:

1st ed.

Place of Publication:

Manchester ; New York : Manchester University Press ; New York : Distributed exclusively in the USA by Palgrave, 2004.

Language Note:

English

Summary:

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?

The book presents a case study of retailer-led food governance in the UK to examine how different 'quality logics' actually collide in the competitive world of food consumption and production. It argues that concerns around food safety were provoked by the emergence of a new food aesthetic based on 'relationalism' and 'embeddedness'. The book also argues that the study of the arguments and discourses deployed to criticise or otherwise qualify consumption is important to the political morality of consumption.

Contents:

Tables and figures

Series foreword

Contributors

Preface

Introduction

1. Discovering quality or performing taste? A sociology of the amateur

2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption

3. Quality in economics: a cognitive perspective

4. Social definitions of halal quality: the case of Maghrebi Muslims in France

5. Food agencies as an institutional response to policy failure by the UK and the EU

6. Theorising food quality: some key issues in understanding its competitive production and regulation

7. A new aesthetic of food? Relational reflexivity in the 'alternative' food movement

8. The political morality of food: discourses, contestation and alternative consumption

Conclusion: quality and processes of qualification

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

CC BY-NC-ND

ISBN:

9786610719600

9781280719608

1280719605

9781847791054

1847791050

OCLC:

228122296