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| 245 |
0 |
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|a Qualities of food /
|c edited by Mark Harvey, Andrew McMeekin, Alan Warde.
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| 260 |
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|a Manchester ;
|a New York :
|b Manchester University Press ;
|a New York :
|b Distributed exclusively in the USA by Palgrave,
|c 2004.
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| 300 |
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|a 1 online resource (214 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a data file
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| 490 |
1 |
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|a New dynamics of innovation and competition
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|t Introduction /
|r Mark Harvey, Andrew McMeekin and Alan Warde --
|g 1.
|t Discovering quality or performing taste? A sociology of the amateur /
|r Genevieve Teil and Antoine Hennion --
|g 2.
|t Standards of taste and varieties of goodness : the (un)predictability of modern consumption /
|r Jukka Gronow --
|g 3.
|t Quality in economics : a cognitive perspective /
|r Gilles Allaire --
|g 4.
|t Social definitions of halal quality : the case of Maghrebi Muslims in France /
|r Florence Bergeaud-Blackler --
|g 5.
|t Food agencies as an institutional response to policy failure by the UK and the EU /
|r David Barling --
|g 6.
|t Theorising food quality : some key issues in understanding its competitive production and regulation /
|r Terry Marsden.
|
| 520 |
|
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|a 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?; how.
|
| 546 |
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|a English.
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| 506 |
0 |
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|a Open Access
|5 EbpS
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| 506 |
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|a This work is licensed under the following Creative Commons License: Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0).
|
| 650 |
|
0 |
|a Food
|x Analysis.
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| 650 |
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0 |
|a Food industry and trade.
|
| 650 |
|
7 |
|a Technology, engineering, agriculture.
|2 bicssc
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| 650 |
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7 |
|a Industrial chemistry and manufacturing technologies.
|2 bicssc
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| 650 |
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7 |
|a Industrial chemistry.
|2 bicssc
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| 650 |
|
7 |
|a Food and beverage technology.
|2 bicssc
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| 650 |
|
7 |
|a SOCIAL SCIENCE
|x Sociology
|x General.
|2 bisacsh
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 650 |
|
7 |
|a Food industry and trade
|2 fast
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| 700 |
1 |
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|a Harvey, Mark,
|d 1943-
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| 700 |
1 |
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|a McMeekin, Andrew.
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| 700 |
1 |
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|a Warde, Alan.
|
| 776 |
0 |
8 |
|i Print version:
|t Qualities of food.
|d Manchester ; New York : Manchester University Press ; New York : Distributed exclusively in the USA by Palgrave, 2004
|w (DLC) 2005275600
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| 830 |
|
0 |
|a New dynamics of innovation and competition.
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=589307
|y Click for online access
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