Qualities of food PDF
Edited by Mark Harvey, Andrew McMeekin, Alan Warde
Part of the New Dynamics of Innovation and Competition series
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Description
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?
This book offers some answers to these questions from the perspective of the social sciences.
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Download Now
- Format:PDF
- Pages:224 pages
- Publisher:Manchester University Press
- Publication Date:19/07/2013
- ISBN:9781847791054
Information
-
Download Now
- Format:PDF
- Pages:224 pages
- Publisher:Manchester University Press
- Publication Date:19/07/2013
- ISBN:9781847791054
