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...

詳細記述

保存先:
書誌詳細
第一著者: Harvey, Mark (auth)
その他の著者: Warde, Alan (auth), McMeekin, Andrew (auth)
フォーマット: 電子媒体 図書の章
言語:英語
出版事項: Manchester University Press 2004
主題:
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DOAB: description of the publication
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