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Qualities of food

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ISBN: 9780719068546 Year: Language: English
Publisher: Manchester University Press
Subject: Chemical Technology
Added to DOAB on : 2011-11-04 00:00:00
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Abstract

This book addresses current controversial debates about food quality. What is it that makes people decide that food is of good, or alternatively of dubious, 'quality'? How food is produced, how it is prepared, how it tastes and in what circumstances it is consumed are all dimensions of its quality. Chapters address a number of intriguing questions: how do people make judgements about taste?; how do such judgements come to be shared by groups or people?; what social and organisational processes result in foods being certified as of decent or proper quality?; how has dissatisfaction with the food system been expressed?; what alternatives are thought to be possible? The book shows that there are many different answers to such questions because there are many different attributes of food about which judgements may be made. The complexity and the significance of the evaluations of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

Keywords

nutrition --- food --- gastronomic

Innovation by demand: An interdisciplinary approach to the study of demand and its role in innovation

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ISBN: 9780719062674 Year: Language: English
Publisher: Manchester University Press
Subject: Economics
Added to DOAB on : 2011-11-04 00:00:00
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The structure and regulation of consumption and demand has recently become of great interest to sociologists and economists alike, and at the same time there is growing interest in trying to understand the patterns and drivers of technological innovation. This book brings together a range of sociologists and economists to study the role of demand and consumption in the innovative process. The book starts with a broad conceptual overview of ways that the sociological and economics literatures address issues of innovation, demand and consumption. It goes on to offer different approaches to the economics of demand and innovation through an evolutionary framework, before reviewing how consumption fits into evolutionary models of economic development. Food consumption is then looked at as an example of innovation by demand, including an examination of the dynamic nature of socially-constituted consumption routines. The book includes a number of illuminating case studies, including an analysis of how black Americans use consumption to express collective identity, and a number of demand-innovation relationships within matrices or chains of producers and users or other actors, including service industries such as security, and the environmental performance of companies. The involvement of consumers in innovation is looked at, including an analysis of how consumer needs may be incorporated in the design of high-tech products. The final chapter argues for the need to build an economic sociology of demand that goes from micro-individual through to macro-structural features.

Keywords

economics --- consumerism --- marketing

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