Qualities of food

This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Harvey, Mark [verfasserIn] Warde, Alan McMeekin, Andrew

Format:	E-Book
Sprache:	Englisch

Erschienen:	Erscheinungsort nicht ermittelbar: Manchester University Press ; 2004

Rechteinformationen:	Open Access Creative Commons ; by-nc-nd/3.0

Schlagwörter:	Food & beverage technology Food and beverage technology

Umfang:	1 Online-Ressource

Links:	Link aufrufen Link aufrufen Link aufrufen
ISBN:	978-0-7190-6854-6

Katalog-ID:	1836425465

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Indexfelder

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Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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 Creative Commons by-nc-nd/3.0 cc English Food & beverage technology Food and beverage technology Warde, Alan oth McMeekin, Andrew oth https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei http://library.oapen.org/handle/20.500.12657/35027 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 4280084009 OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280635854 OLR-OAPEN f z 01-03-23 30 01 0104 4280996105 GBV-OAPEN z 01-03-23 31 01 0027 4280278725 z 01-03-23 34 01 3551 4278834276 OLR-OAPEN zi002 01-03-23 39 01 0547 4281186735 GBV-OAPEN ke 01-03-23 40 01 0007 4279902771 OLR-OAPEN xsn 01-03-23 63 01 3401 4281567003 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 4281808728 OLR-OAPEN z 01-03-23 70 01 0089 4280456933 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278653077 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343182304 OLR-OAL Vervielfältigungen (z.B. 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spelling	9780719068546 978-0-7190-6854-6 (DE-627)1836425465 (DE-599)KEP06215690X (OCoLC)1286477820 (OAPEN)35027 (EBP)06215690X DE-627 eng DE-627 rda eng TDCT bicssc Harvey, Mark verfasserin aut Qualities of food [Erscheinungsort nicht ermittelbar] Manchester University Press 2004 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Open Access Unrestricted online access star This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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 Creative Commons by-nc-nd/3.0 cc English Food & beverage technology Food and beverage technology Warde, Alan oth McMeekin, Andrew oth https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei http://library.oapen.org/handle/20.500.12657/35027 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 4280084009 OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280635854 OLR-OAPEN f z 01-03-23 30 01 0104 4280996105 GBV-OAPEN z 01-03-23 31 01 0027 4280278725 z 01-03-23 34 01 3551 4278834276 OLR-OAPEN zi002 01-03-23 39 01 0547 4281186735 GBV-OAPEN ke 01-03-23 40 01 0007 4279902771 OLR-OAPEN xsn 01-03-23 63 01 3401 4281567003 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 4281808728 OLR-OAPEN z 01-03-23 70 01 0089 4280456933 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278653077 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343182304 OLR-OAL Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 24-06-23 110 01 3110 4281371559 OLR-GBV-OAPEN Open Access z 01-03-23 136 01 3526 4279543844 OLR-OAPEN z 01-03-23 147 01 3528 4282015632 OLR-OAPEN frei verfügbar für Europa-Universität Flensburg, Hochschule Flensburg und Zentrale Hochschulbibliothek Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 01-03-23 161 01 0960 4278090455 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 187 01 3520 4278475446 JSTOR Open Access eBook z 28-02-23 213 01 0551 4279189455 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 230 01 0552 4279366632 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 283 01 3283 4279725543 OLR-OAL z 01-03-23 293 01 3293 4278269668 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 370 01 4370 4279012024 OLR-FREE Kostenloser Zugriff z 01-03-23 603 01 4603 4277912613 OLR-OAPEN Bitte beachten Sie die Nutzungsbedingungen und Copyright-Bestimmungen des Verlages/Herausgebers. z 28-02-23 808 01 4808 4280814783 OLR-OAPEN OAPEN Library zg 01-03-23 2403 01 DE-LFER 4307499107 00 --%%-- --%%-- n --%%-- l01 11-04-23 22 01 0018 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 23 01 0830 http://library.oapen.org/handle/20.500.12657/35027 30 01 0104 Open Access http://library.oapen.org/handle/20.500.12657/35027 31 01 0027 eBook GBV-OAPEN http://library.oapen.org/handle/20.500.12657/35027 34 01 3551 OpenAccess http://library.oapen.org/handle/20.500.12657/35027 40 01 0007 Volltext, Open Access http://library.oapen.org/handle/20.500.12657/35027 63 01 3401 E-Book http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Open Access http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Dieser Titel ist Teil einer Datenbank http://www.bibliothek.uni-regensburg.de/dbinfo/detail.php?titel_id=10728&bib_id=ulb_hal 70 01 0089 http://library.oapen.org/handle/20.500.12657/35027 LF 72 01 0035 http://library.oapen.org/handle/20.500.12657/35027 95 01 3095 http://library.oapen.org/handle/20.500.12657/35027 110 01 3110 Open Access http://library.oapen.org/handle/20.500.12657/35027 136 01 3526 Open Access http://library.oapen.org/handle/20.500.12657/35027 147 01 3528 http://library.oapen.org/handle/20.500.12657/35027 161 01 0960 http://library.oapen.org/handle/20.500.12657/35027 LF 187 01 3520 http://library.oapen.org/handle/20.500.12657/35027 213 01 0551 http://library.oapen.org/handle/20.500.12657/35027 230 01 0552 http://library.oapen.org/handle/20.500.12657/35027 283 01 3283 http://library.oapen.org/handle/20.500.12657/35027 293 01 3293 http://library.oapen.org/handle/20.500.12657/35027 LF 370 01 4370 http://library.oapen.org/handle/20.500.12657/35027 603 01 4603 http://library.oapen.org/handle/20.500.12657/35027 808 01 4808 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 2403 01 DE-LFER https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf 31 01 0027 00 eBook GBV-OAPEN 22 01 0018 OLR-ZDB-94-OAL 23 01 0830 OLR-OAPEN 30 01 0104 GBV-OAPEN 34 01 3551 OLR-OAPEN 39 01 0547 GBV-OAPEN 39 01 0547 LF 40 01 0007 OLR-OAPEN 63 01 3401 E-Books LF GBV-OAPEN 65 01 0003 OLR-OAPEN 70 01 0089 OLR-OAPEN-OA 72 01 0035 OLR-OAPEN-OA 95 01 3095 OLR-OAL 110 01 3110 OLR-GBV-OAPEN 136 01 3526 OLR-OAPEN 147 01 3528 OLR-OAPEN 161 01 0960 OLR-OAPEN 213 01 0551 OLR-OAPEN 230 01 0552 OLR-OAPEN 283 01 3283 OLR-OAL 293 01 3293 OLR-OAPEN 370 01 4370 OLR-FREE 370 01 4370 olr-ebook GBV-OAPEN 603 01 4603 OLR-OAPEN 808 01 4808 OLR-OAPEN
allfields_unstemmed	9780719068546 978-0-7190-6854-6 (DE-627)1836425465 (DE-599)KEP06215690X (OCoLC)1286477820 (OAPEN)35027 (EBP)06215690X DE-627 eng DE-627 rda eng TDCT bicssc Harvey, Mark verfasserin aut Qualities of food [Erscheinungsort nicht ermittelbar] Manchester University Press 2004 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Open Access Unrestricted online access star This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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 Creative Commons by-nc-nd/3.0 cc English Food & beverage technology Food and beverage technology Warde, Alan oth McMeekin, Andrew oth https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei http://library.oapen.org/handle/20.500.12657/35027 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 4280084009 OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280635854 OLR-OAPEN f z 01-03-23 30 01 0104 4280996105 GBV-OAPEN z 01-03-23 31 01 0027 4280278725 z 01-03-23 34 01 3551 4278834276 OLR-OAPEN zi002 01-03-23 39 01 0547 4281186735 GBV-OAPEN ke 01-03-23 40 01 0007 4279902771 OLR-OAPEN xsn 01-03-23 63 01 3401 4281567003 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 4281808728 OLR-OAPEN z 01-03-23 70 01 0089 4280456933 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278653077 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343182304 OLR-OAL Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 24-06-23 110 01 3110 4281371559 OLR-GBV-OAPEN Open Access z 01-03-23 136 01 3526 4279543844 OLR-OAPEN z 01-03-23 147 01 3528 4282015632 OLR-OAPEN frei verfügbar für Europa-Universität Flensburg, Hochschule Flensburg und Zentrale Hochschulbibliothek Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 01-03-23 161 01 0960 4278090455 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 187 01 3520 4278475446 JSTOR Open Access eBook z 28-02-23 213 01 0551 4279189455 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 230 01 0552 4279366632 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 283 01 3283 4279725543 OLR-OAL z 01-03-23 293 01 3293 4278269668 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 370 01 4370 4279012024 OLR-FREE Kostenloser Zugriff z 01-03-23 603 01 4603 4277912613 OLR-OAPEN Bitte beachten Sie die Nutzungsbedingungen und Copyright-Bestimmungen des Verlages/Herausgebers. z 28-02-23 808 01 4808 4280814783 OLR-OAPEN OAPEN Library zg 01-03-23 2403 01 DE-LFER 4307499107 00 --%%-- --%%-- n --%%-- l01 11-04-23 22 01 0018 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 23 01 0830 http://library.oapen.org/handle/20.500.12657/35027 30 01 0104 Open Access http://library.oapen.org/handle/20.500.12657/35027 31 01 0027 eBook GBV-OAPEN http://library.oapen.org/handle/20.500.12657/35027 34 01 3551 OpenAccess http://library.oapen.org/handle/20.500.12657/35027 40 01 0007 Volltext, Open Access http://library.oapen.org/handle/20.500.12657/35027 63 01 3401 E-Book http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Open Access http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Dieser Titel ist Teil einer Datenbank http://www.bibliothek.uni-regensburg.de/dbinfo/detail.php?titel_id=10728&bib_id=ulb_hal 70 01 0089 http://library.oapen.org/handle/20.500.12657/35027 LF 72 01 0035 http://library.oapen.org/handle/20.500.12657/35027 95 01 3095 http://library.oapen.org/handle/20.500.12657/35027 110 01 3110 Open Access http://library.oapen.org/handle/20.500.12657/35027 136 01 3526 Open Access http://library.oapen.org/handle/20.500.12657/35027 147 01 3528 http://library.oapen.org/handle/20.500.12657/35027 161 01 0960 http://library.oapen.org/handle/20.500.12657/35027 LF 187 01 3520 http://library.oapen.org/handle/20.500.12657/35027 213 01 0551 http://library.oapen.org/handle/20.500.12657/35027 230 01 0552 http://library.oapen.org/handle/20.500.12657/35027 283 01 3283 http://library.oapen.org/handle/20.500.12657/35027 293 01 3293 http://library.oapen.org/handle/20.500.12657/35027 LF 370 01 4370 http://library.oapen.org/handle/20.500.12657/35027 603 01 4603 http://library.oapen.org/handle/20.500.12657/35027 808 01 4808 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 2403 01 DE-LFER https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf 31 01 0027 00 eBook GBV-OAPEN 22 01 0018 OLR-ZDB-94-OAL 23 01 0830 OLR-OAPEN 30 01 0104 GBV-OAPEN 34 01 3551 OLR-OAPEN 39 01 0547 GBV-OAPEN 39 01 0547 LF 40 01 0007 OLR-OAPEN 63 01 3401 E-Books LF GBV-OAPEN 65 01 0003 OLR-OAPEN 70 01 0089 OLR-OAPEN-OA 72 01 0035 OLR-OAPEN-OA 95 01 3095 OLR-OAL 110 01 3110 OLR-GBV-OAPEN 136 01 3526 OLR-OAPEN 147 01 3528 OLR-OAPEN 161 01 0960 OLR-OAPEN 213 01 0551 OLR-OAPEN 230 01 0552 OLR-OAPEN 283 01 3283 OLR-OAL 293 01 3293 OLR-OAPEN 370 01 4370 OLR-FREE 370 01 4370 olr-ebook GBV-OAPEN 603 01 4603 OLR-OAPEN 808 01 4808 OLR-OAPEN
allfieldsGer	9780719068546 978-0-7190-6854-6 (DE-627)1836425465 (DE-599)KEP06215690X (OCoLC)1286477820 (OAPEN)35027 (EBP)06215690X DE-627 eng DE-627 rda eng TDCT bicssc Harvey, Mark verfasserin aut Qualities of food [Erscheinungsort nicht ermittelbar] Manchester University Press 2004 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Open Access Unrestricted online access star This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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 Creative Commons by-nc-nd/3.0 cc English Food & beverage technology Food and beverage technology Warde, Alan oth McMeekin, Andrew oth https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei http://library.oapen.org/handle/20.500.12657/35027 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 4280084009 OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280635854 OLR-OAPEN f z 01-03-23 30 01 0104 4280996105 GBV-OAPEN z 01-03-23 31 01 0027 4280278725 z 01-03-23 34 01 3551 4278834276 OLR-OAPEN zi002 01-03-23 39 01 0547 4281186735 GBV-OAPEN ke 01-03-23 40 01 0007 4279902771 OLR-OAPEN xsn 01-03-23 63 01 3401 4281567003 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 4281808728 OLR-OAPEN z 01-03-23 70 01 0089 4280456933 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278653077 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343182304 OLR-OAL Vervielfältigungen (z.B. 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allfieldsSound	9780719068546 978-0-7190-6854-6 (DE-627)1836425465 (DE-599)KEP06215690X (OCoLC)1286477820 (OAPEN)35027 (EBP)06215690X DE-627 eng DE-627 rda eng TDCT bicssc Harvey, Mark verfasserin aut Qualities of food [Erscheinungsort nicht ermittelbar] Manchester University Press 2004 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Open Access Unrestricted online access star This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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 Creative Commons by-nc-nd/3.0 cc English Food & beverage technology Food and beverage technology Warde, Alan oth McMeekin, Andrew oth https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf X:OAPEN Verlag OAPEN Library: download the publication kostenfrei http://library.oapen.org/handle/20.500.12657/35027 X:OAPEN Verlag OAPEN Library: description of the publication kostenfrei ZDB-94-OAL GBV_ILN_22 ISIL_DE-18 SYSFLAG_1 GBV_KXP GBV_ILN_23 ISIL_DE-830 GBV_ILN_30 ISIL_DE-104 GBV_ILN_31 ISIL_DE-27 GBV_ILN_34 ISIL_DE-18-302 GBV_ILN_39 ISIL_DE-547 GBV_ILN_40 ISIL_DE-7 GBV_ILN_63 ISIL_DE-Wim2 GBV_ILN_65 ISIL_DE-3 GBV_ILN_70 ISIL_DE-89 GBV_ILN_72 ISIL_DE-35 GBV_ILN_95 ISIL_DE-542 GBV_ILN_110 ISIL_DE-Luen4 GBV_ILN_136 ISIL_DE-Wis1 GBV_ILN_147 ISIL_DE-Fl3 GBV_ILN_161 ISIL_DE-960 GBV_ILN_187 ISIL_DE-Ki95 GBV_ILN_213 ISIL_DE-551 GBV_ILN_230 ISIL_DE-552 GBV_ILN_283 ISIL_DE-Ha163 GBV_ILN_293 ISIL_DE-960-3 GBV_ILN_370 ISIL_DE-1373 GBV_ILN_603 ISIL_DE-B1556 GBV_ILN_808 GBV_ILN_2403 ISIL_DE-LFER BO 22 01 0018 4280084009 OLR-ZDB-94-OAL OAPEN Library zu 01-03-23 23 01 0830 4280635854 OLR-OAPEN f z 01-03-23 30 01 0104 4280996105 GBV-OAPEN z 01-03-23 31 01 0027 4280278725 z 01-03-23 34 01 3551 4278834276 OLR-OAPEN zi002 01-03-23 39 01 0547 4281186735 GBV-OAPEN ke 01-03-23 40 01 0007 4279902771 OLR-OAPEN xsn 01-03-23 63 01 3401 4281567003 E-Books LF GBV-OAPEN z 01-03-23 65 01 0003 4281808728 OLR-OAPEN z 01-03-23 70 01 0089 4280456933 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 72 01 0035 4278653077 OLR-OAPEN-OA OAPEN Online Library Open Access eBook z 01-03-23 95 01 3095 4343182304 OLR-OAL Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 24-06-23 110 01 3110 4281371559 OLR-GBV-OAPEN Open Access z 01-03-23 136 01 3526 4279543844 OLR-OAPEN z 01-03-23 147 01 3528 4282015632 OLR-OAPEN frei verfügbar für Europa-Universität Flensburg, Hochschule Flensburg und Zentrale Hochschulbibliothek Vervielfältigungen (z.B. Kopien, Downloads) sind nur von einzelnen Kapiteln oder Seiten und nur zum eigenen wissenschaftlichen Gebrauch erlaubt. Die Weitergabe an Dritte sowie systematisches Downloaden sind untersagt. z 01-03-23 161 01 0960 4278090455 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 187 01 3520 4278475446 JSTOR Open Access eBook z 28-02-23 213 01 0551 4279189455 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 230 01 0552 4279366632 OLR-OAPEN OAPEN Online Library Open Access eBook z 01-03-23 283 01 3283 4279725543 OLR-OAL z 01-03-23 293 01 3293 4278269668 OLR-OAPEN OAPEN Online Library Open Access eBook z 28-02-23 370 01 4370 4279012024 OLR-FREE Kostenloser Zugriff z 01-03-23 603 01 4603 4277912613 OLR-OAPEN Bitte beachten Sie die Nutzungsbedingungen und Copyright-Bestimmungen des Verlages/Herausgebers. z 28-02-23 808 01 4808 4280814783 OLR-OAPEN OAPEN Library zg 01-03-23 2403 01 DE-LFER 4307499107 00 --%%-- --%%-- n --%%-- l01 11-04-23 22 01 0018 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 23 01 0830 http://library.oapen.org/handle/20.500.12657/35027 30 01 0104 Open Access http://library.oapen.org/handle/20.500.12657/35027 31 01 0027 eBook GBV-OAPEN http://library.oapen.org/handle/20.500.12657/35027 34 01 3551 OpenAccess http://library.oapen.org/handle/20.500.12657/35027 40 01 0007 Volltext, Open Access http://library.oapen.org/handle/20.500.12657/35027 63 01 3401 E-Book http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Open Access http://library.oapen.org/handle/20.500.12657/35027 65 01 0003 Dieser Titel ist Teil einer Datenbank http://www.bibliothek.uni-regensburg.de/dbinfo/detail.php?titel_id=10728&bib_id=ulb_hal 70 01 0089 http://library.oapen.org/handle/20.500.12657/35027 LF 72 01 0035 http://library.oapen.org/handle/20.500.12657/35027 95 01 3095 http://library.oapen.org/handle/20.500.12657/35027 110 01 3110 Open Access http://library.oapen.org/handle/20.500.12657/35027 136 01 3526 Open Access http://library.oapen.org/handle/20.500.12657/35027 147 01 3528 http://library.oapen.org/handle/20.500.12657/35027 161 01 0960 http://library.oapen.org/handle/20.500.12657/35027 LF 187 01 3520 http://library.oapen.org/handle/20.500.12657/35027 213 01 0551 http://library.oapen.org/handle/20.500.12657/35027 230 01 0552 http://library.oapen.org/handle/20.500.12657/35027 283 01 3283 http://library.oapen.org/handle/20.500.12657/35027 293 01 3293 http://library.oapen.org/handle/20.500.12657/35027 LF 370 01 4370 http://library.oapen.org/handle/20.500.12657/35027 603 01 4603 http://library.oapen.org/handle/20.500.12657/35027 808 01 4808 Volltextzugang http://library.oapen.org/handle/20.500.12657/35027 2403 01 DE-LFER https://library.oapen.org/bitstream/id/492573dd-ba37-4298-b969-3263f6ac1f97/Qualities of food.pdf 31 01 0027 00 eBook GBV-OAPEN 22 01 0018 OLR-ZDB-94-OAL 23 01 0830 OLR-OAPEN 30 01 0104 GBV-OAPEN 34 01 3551 OLR-OAPEN 39 01 0547 GBV-OAPEN 39 01 0547 LF 40 01 0007 OLR-OAPEN 63 01 3401 E-Books LF GBV-OAPEN 65 01 0003 OLR-OAPEN 70 01 0089 OLR-OAPEN-OA 72 01 0035 OLR-OAPEN-OA 95 01 3095 OLR-OAL 110 01 3110 OLR-GBV-OAPEN 136 01 3526 OLR-OAPEN 147 01 3528 OLR-OAPEN 161 01 0960 OLR-OAPEN 213 01 0551 OLR-OAPEN 230 01 0552 OLR-OAPEN 283 01 3283 OLR-OAL 293 01 3293 OLR-OAPEN 370 01 4370 OLR-FREE 370 01 4370 olr-ebook GBV-OAPEN 603 01 4603 OLR-OAPEN 808 01 4808 OLR-OAPEN
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abstract	This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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
abstractGer	This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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
abstract_unstemmed	This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or 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 book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. 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
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