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|