X

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Type of Medium
Language
Region
Library
Years
Person/Organisation
Keywords
Access
  • 1
    Online Resource
    Online Resource
    Qualities of food / (2004)
    Manchester ; : Manchester University Press ;
    Details
    UID:
    almafu_9958071947902883
    Format: 1 online resource (214 pages) : , digital file(s)
    Edition: 1st ed.
    ISBN: 9786610719600 , 9781280719608 , 1280719605 , 9781847791054 , 1847791050
    Series Statement: New dynamics of innovation and competition
    Content: 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?
    Content: 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.
    Note: Description based upon print version of record. , 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. , Also available in print form. , English
    Additional Edition: ISBN 9780719068553
    Additional Edition: ISBN 071906855X
    Additional Edition: ISBN 9780719068546
    Additional Edition: ISBN 0719068541
    Language: English
    Keywords: Electronic books ; Electronic books. ; Electronic books.
    URL: Volltext
    URL: kostenfrei
    URL: DOAB
    URL: ebrary
    URL: EBSCOhost
    URL: JSTOR
    URL: MyiLibrary
    URL: MyiLibrary
    URL: OAPEN
    URL: VLeBooks
    URL: https://nls.ldls.org.uk/welcome.html?ark:/81055/vdc_100044782681.0x000001
    URL: http://VH7QX3XE2P.search.serialssolutions.com/?V=1.0&L=VH7QX3XE2P&S=JCs&C=TC0000283305&T=marc&tab=BOOKS
    URL: View this content on BiblioBoard.
    URL: Image  (Thumbnail cover image)
    URL: Image  (Thumbnail cover image)
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Online Access
    Stabi Berlin
    HU Berlin
    FU Berlin
    HPol Brandenburg
    Charité
  • 2
    Online Resource
    Online Resource
    Qualities of food / (2004)
    Manchester ; : Manchester University Press ;
    Details
    UID:
    edoccha_9958071947902883
    Format: 1 online resource (214 pages) : , digital file(s)
    Edition: 1st ed.
    ISBN: 1-280-71960-5 , 9786610719600 , 1-84779-105-0
    Series Statement: New dynamics of innovation and competition
    Content: 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?
    Content: 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.
    Note: Description based upon print version of record. , 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. , Also available in print form. , English
    Additional Edition: ISBN 0-7190-6855-X
    Additional Edition: ISBN 0-7190-6854-1
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    FU Berlin
    Charité
Nothing or not found what you are looking for? Please check your search query. For a search / Interlibrary loan from abroad use the search set "KOBV International" in the old KOBV portal.
Did you mean 9781847791504?
Did you mean 9781847551054?
Did you mean 9781847790156?
Close ⊗
This website uses cookies and the analysis tool Matomo. Further information can be found on the KOBV privacy pages