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Market Relations and the Competitive Process

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ISBN: 9780719064685 Year: Language: English
Publisher: Manchester University Press
Subject: Economics
Added to DOAB on : 2011-11-04 00:00:00
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Abstract

There has been increasing interest and debate in recent years on the instituted nature of economic processes in general and the related ideas of the market, in particular the competitive process. This debate lies at the interface between two largely independent disciplines, economics and sociology, and reflects an attempt to bring the two fields of discourse more closely together. This book explores this interface in a number of ways, looking at the competitive process and market relations from a number of different perspectives. It includes a wide range of contributors, most of whom are leading writers and thinkers in the field. The book considers the social role of economic institutions in society and examines the various meanings embedded in the word 'markets', as well as developing arguments on the nature of competition as an instituted economic process, rather than as competition being something that disturbs norms or institutions. It goes on to consider the deeper and more involved connection between markets and cognition, explaining how institutions can ease cognitive difficulties, and the effect of culture on markets and competition is also fully studied. This book will be of vital use to students and academics working in the fields of economics, sociology and business studies. It sketches the agenda for future research about markets and the competitive process.

Keywords

economics --- consumerism --- marketing

Qualities of food

Authors: --- ---
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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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

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