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This book explores the new applications of established theories or adapts theoretical approaches in order to illuminate behaviour in the field of food. It focuses on social processes at the downstream end of the food chain, processes of distribution and consumption. The book reviews the existing disciplinary approaches to understanding judgements about food taste. It suggests that the quality 'halal' is the result of a social and economic consensus between the different generations and cultures of migrant Muslims as distinct from the non-Muslim majority. Food quality is to be viewed in terms of emergent cognitive paradigms sustained within food product networks that encompass a wide range of social actors with a wide variety of intermediaries, professional and governmental. The creation of the Food Standards Agency (FSA) and the European Food Safety Authority (EFSA) occurred at a juncture when perceptions of policy failure were acknowledged at United Kingdom and European Union governmental levels. The book presents a case study of retailer-led food governance in the UK to examine how different 'quality logics' actually collide in the competitive world of food consumption and production. It argues that concerns around food safety were provoked by the emergence of a new food aesthetic based on 'relationalism' and 'embeddedness'. The book also argues that the study of the arguments and discourses deployed to criticise or otherwise qualify consumption is important to the political morality of consumption.

Open Access (free)
A cognitive perspective
Gilles Allaire

together functioned in a way that guaranteed the productivist model of industrialisation and the safety of food during the so-called modern period. The approach developed in this chapter is for food quality to be viewed in terms of emergent cognitive paradigms sustained within food product networks that encompass a wide range of social actors, from farm to fork, with a wide variety of intermediaries, professional and governmental. There has been a new and historical problematising of the quality of food, partly in relation to food crises, partly in relation to the

in Qualities of food
Open Access (free)
Mark Harvey, Andrew McMeekin, and Alan Warde

markets for quality – is their impoverished view of knowledge, and this is addressed by Allaire in his development of a view of emergent, relatively stabilised, cognitive paradigms, shared by networks of actors from farm to fork, in which particular products are produced and consumed. But those paradigms are emergent, historical and transitory, involving a process of qualification – or quality making–knowing – shared by a given provisioning– consuming system. Allaire and Wolf (2004) identify two main contemporary cognitive paradigms, locked in conflict, and producing

in Qualities of food