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049    RIDW 
050  4 TX353|b.Q83 2004eb 
072  7 SOC026000|2bisacsh 
072  7 TDCT|2bicssc 
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082 04 664.07|222 
090    TX353|b.Q83 2004eb 
245 00 Qualities of food /|cedited by Mark Harvey, Andrew 
       McMeekin, Alan Warde. 
264  1 Manchester ;|aNew York :|bManchester University Press ;
       |aNew York :|bDistributed exclusively in the USA by 
       Palgrave,|c2004. 
300    1 online resource (214 pages). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
340    |gpolychrome|2rdacc 
347    data file 
490 1  New dynamics of innovation and competition 
504    Includes bibliographical references and index. 
505 00 |tIntroduction /|rMark Harvey, Andrew McMeekin and Alan 
       Warde --|g1.|tDiscovering quality or performing taste? A 
       sociology of the amateur /|rGenevieve Teil and Antoine 
       Hennion --|g2.|tStandards of taste and varieties of 
       goodness : the (un)predictability of modern consumption /
       |rJukka Gronow --|g3.|tQuality in economics : a cognitive 
       perspective /|rGilles Allaire --|g4.|tSocial definitions 
       of halal quality : the case of Maghrebi Muslims in France 
       /|rFlorence Bergeaud-Blackler --|g5.|tFood agencies as an 
       institutional response to policy failure by the UK and the
       EU /|rDavid Barling --|g6.|tTheorising food quality : some
       key issues in understanding its competitive production and
       regulation /|rTerry Marsden. 
520    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?; how. 
546    English. 
588 0  Print version record. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
590    JSTOR|bBooks at JSTOR Open Access 
650  0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
       sh85050185 
650  0 Food industry and trade.|0https://id.loc.gov/authorities/
       subjects/sh85050282 
650  7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
650  7 Food industry and trade.|2fast|0https://id.worldcat.org/
       fast/930843 
653    Multi-User. 
655  0 Electronic books. 
655  4 Electronic books. 
700 1  Harvey, Mark,|d1943-|0https://id.loc.gov/authorities/names
       /nr2002045542 
700 1  McMeekin, Andrew.|0https://id.loc.gov/authorities/names/
       nb99139730 
700 1  Warde, Alan.|0https://id.loc.gov/authorities/names/
       n83063858 
776 08 |iPrint version:|tQualities of food.|dManchester ; New 
       York : Manchester University Press ; New York : 
       Distributed exclusively in the USA by Palgrave, 2004
       |w(DLC)  2005275600 
830  0 New dynamics of innovation and competition.|0https://
       id.loc.gov/authorities/names/n2002112606 
856 40 |uhttps://www.jstor.org/stable/10.2307/j.ctt155j52v
       |zOnline ebook. Open Access via JSTOR. 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=144561|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
901    MARCIVE 20231220 
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948    |d20200504|cEBSCO JSTOR |tEBSCOebooksacademic Updates 
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948    |d20190821|cJSTOR|tJSTOROpenAccess Updates 8-10-19 33 
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948    |d201606016|cMH|tebscoebooksacademic|lridw 
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