Description
Book SynopsisHow 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? This book offers some answers to these questions from the perspective of the social sciences. -- .
Table of ContentsIntroduction - Mark Harvey, Andrew McMeekin and Alan Warde
1. Discovering quality or performing taste? A sociology of the amateur - Geneviève Teil and 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 to policy failure by the UK and the European Union - David Barling
6. Theorising food quality: some key issues in understanding its competitive production and regulation - Terry Marsden
7. A new aesthetic of food? Relational reflexivity in the ‘alternative’ food movement - Jonathan Murdoch and Mara Miele
8. The political morality of food: discourses, contestation and alternative consumption - Roberta Sassatelli
Conclusion - Mark Harvey, Andrew McMeekin and Alan Warde
