Qualities of Food

Qualities of Food

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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?; how.In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists.

Title:Qualities of Food
Author:Mark Harvey, Andrew McMeekin, Alan Warde
Publisher:Manchester University Press - 2004


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