Qualities of food
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...
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| Otros Autores: | , |
| Formato: | Electrónico Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
Manchester University Press
2004
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| Acceso en línea: | DOAB: download the publication DOAB: description of the publication |
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Internet
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3rd Floor Main Library
| Número de Clasificación: |
A1234.567 |
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| Copia 1 | Disponible |