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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| Hoofdauteur: | |
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| Andere auteurs: | , |
| Formaat: | Elektronisch Hoofdstuk |
| Taal: | Engels |
| Gepubliceerd in: |
Manchester University Press
2004
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| Onderwerpen: | |
| Online toegang: | OAPEN Library: download the publication OAPEN Library: description of the publication |
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