Qualities of food:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Manchester [u.a.]
Manchester Unvi. Pr.
2004
|
| Schriftenreihe: | New dynamics of innovation and competition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 214 S. |
| ISBN: | 0719068541 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804133005559595008 |
|---|---|
| adam_text | IMAGE 1
LIST OF TABLES AND FIGURES SERIES FOREWORD LIST OF CONTRIBUTORS PREFACE
INTRODUCTION MARK HAWEY, ANDREW MCMEEKIN UND
ALAN WARDE 1 DISCOVERING QUALITY OR PERFORMING TASTE? A SOCIOLOGY OF THE
AMATEUR GENEVIEVE TEIL UND
ANTOINE HENNION
2 STANDARDS OF TASTE AND VARIETIES OF GOODNESS: THE (UN)PREDICTABILITY
OF MODERN CONSUMPTION JUKKA GRONOW 3 QUALITY IN ECONOMICS: A COGNITIVE
PERSPECTIVE GILLES ALLAIRE 4 SOCIAL DEFINITIONS OF HALAL QUALITY: THE
CASE OF MAGHREBI
MUSLIMS IN FRANCE FLORENCE BERGEAUD-BLACKLER 5 FOOD AGENCIES AS AN
INSTITUTIONAL RESPONSE T O POLICY FAILURE BY THE UK AND THE EU DAVID
BARLING 6 THEORISING FOOD QUALITY: SOME KEY ISSUES IN UNDERSTANDING ITS
COMPETITIVE PRODUCTION AND REGULATION TERRY MARSDEN
PAGE
VI VII ...
V L L L
IX
1
19
3 8 6 1
94
108
129
7 A NEW AESTHETIC OF FOOD? RELATIONAL REFLEXIVITY IN THE ALTERNATIVE
FOOD MOVEMENT JONATHAN MURDOCH UND
MARA MIELE 1 5 6
8 THE POLITICAL MORALITY OF FOOD: DISCOURSES, CONTESTATION AND
ALTERNATIVE CONSURNPTION ROBERTA SASSATELLI 176
CONCLUSION: QUALITY AND PROCESSES OF QUALIFICATION MARK HAWEY, ANDREW
MCMEEKIN UND
ALAN WURDE
192
INDEX 209
IMAGE 2
BLES
6.1 ESTIMATED INCIDENCE OF SASS IN SEVEN EUROPEAN COUNTRIES (1998) PAGE
140
6.2 SOCIO-ECONOMIC IMPACT LEVELS OF SFSCS IN SEVEN EUROPEAN COUNTRIES
(1998) 142
6.3 HIERARCHIES IN THE REGULATION OF
FOOD QUALITY 152
FIGURES
6.1 DIFFERENT RNECHANISMS FOR EXTENDING SFSCS IN TIME AND SPACE 133 6.2
DIFFERENT QUALITY DEFINITIONS EMPLOYED WITHIN SFSCS 135 6.3 OPENING UP
THE QUALITY FOOD SPECTRUM: THE SFSC BATTLEGROUND 137 8.1 THE DOMAIN OF
ALTERNATIVE CONSUMPTION 187
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| series2 | New dynamics of innovation and competition |
| spelling | Qualities of food ed. by Mark Harvey ... Manchester [u.a.] Manchester Unvi. Pr. 2004 214 S. txt rdacontent n rdamedia nc rdacarrier New dynamics of innovation and competition Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelqualität (DE-588)4343361-3 s DE-604 Harvey, Mark Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012964687&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| subject_GND | (DE-588)4343361-3 (DE-588)4143413-4 |
| title | Qualities of food |
| title_auth | Qualities of food |
| title_exact_search | Qualities of food |
| title_full | Qualities of food ed. by Mark Harvey ... |
| title_fullStr | Qualities of food ed. by Mark Harvey ... |
| title_full_unstemmed | Qualities of food ed. by Mark Harvey ... |
| title_short | Qualities of food |
| title_sort | qualities of food |
| topic | Lebensmittelqualität (DE-588)4343361-3 gnd |
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