Open Access (free)

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.

A sociology of the amateur
Geneviève Teil and Antoine Hennion

here is to present and justify a new research programme on food taste. A systematic and critical review of the most prominent research on the subject has revealed that when it comes to the status of products concerned with taste, the various disciplines are divided, unsatisfactorily, along the lines of a nature–culture approach: either food products are just things and their properties are analysed through laboratory tests and measurements; or they are simply signs, the media for various rites and mechanisms of social identity, in which case their physical reality

in Qualities of food
An instituted economic process approach
Mark Harvey

. (1985), All Manner of Food: eating and taste in England and France from the Middle Ages to the present, Oxford, Blackwell. Mennel, S., Murcott, A., and van Otterloo, A. (1992), The Sociology of Food: eating, diet, and culture, London, Sage. Mintz, S. W. (1986), Sweetness and Power: the place of sugar in modern history, London, Penguin. Mintz, S. W. (1996), Tasting Food, Tasting Freedom: excursions into eating, culture and the past, Boston, MA, Beacon Press. Pilcher, J. M. (1998), Que vivan los tamales! Food and the making of Mexican identity, Albuquerque NM

in Innovation by demand
Open Access (free)
Rodney Barker

Food, Tasting Freedom: Excursions into Eating, Culture, and the Past (Boston: Beacon Press, 1996), p. 27. 55 John Boulting and Roy Boulting, The Guinea Pig [film] (London: Pilgrim Pictures, 1948); Robert Altman, Gosford Park [film] (Sheperton, UK: Sheperton Studios, 2001). 56 Benjamin Disraeli

in Cultivating political and public identity