Qualities of FoodMark Harvey, Andrew McMeekin, Alan Warde 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. |
Contents
a cognitive perspective Gilles Allaire | 61 |
the case of Maghrebi | 94 |
Food agencies as an institutional response to policy failure | 108 |
some key issues in understanding | 129 |
A new aesthetic of food? Relational reflexivity in the alternative | 156 |
discourses contestation | 176 |
Mark Harvey Andrew McMeekin and Alan Warde | 192 |
Other editions - View all
Common terms and phrases
activity actor-network theory actors aesthetic agencies agriculture agro-food Allaire alternative consumption amateurs analysis approach attributes become characteristics cognitive competition concerns considered consumer context corporate retailers credence cuisine cultural DEFRA differentiation discourses distinct diverse eating economic EFSA emergence environmental ethical European example experience Fair Trade food chain food consumption food networks food production food quality food safety food sector Food Standards Food Standards Agency food supply chains framework global globalisation governance Gronow halal meat Hennion impact important individual industrial innovation institutional integrative involved issues judgements knowledge labels London Marsden Muslim networks normative nutrition objects organic farming organic food organisation paradigm particular political practices processes of qualification production and consumption refer reflexive regulation relations role rural development SFSCs Slow Food social worlds Sociologia Ruralis sociology specific strategies sumer sumption supply chains taste theory tion traditional wine