How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? This book offers some answers to these questions from the perspective of the social sciences. -- .
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Provides information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have been subjected to testing for safety, to ensure that additives are of the...
kr 439.00
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From their origins in North America in the 1960s, food banks provide food to communities in approximately one hundred countries on six continents. This book analyses the development of food banks across the world and the limits of food charity as a means...
kr 449.00
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How is value negotiated in the arts and culture? What is quality? And what does it entail to talk about quality in an artistic and cultural context? The ten articles in Contested Qualities discuss such questions from a variety of perspectives. They reflect...
kr 349.00
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<p><b>With an introduction by Jonathan Lethem</b></p><p>It is 1913, and Viennese high society is determined to find an appropriate way of celebrating the seventieth jubilee of the accession of Emperor Franz Josef. But as...
kr 249.00
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