Introduction / Mark Harvey, Andrew McMeekin and Alan Warde -- 1. Discovering quality or performing taste? A sociology of the amateur / Genevieve 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 EU / David Barling -- 6. Theorising food quality : some key issues in understanding its competitive production and regulation / Terry Marsden.
Summary
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.
Language
English.
Access
Open Access EbpS
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