Qualities of food
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This book arises from the proceedings of one of a continuing series of international workshops organised by the UK Economic and Social Research Councilfunded Centre for Research on Innovation and Competition. Principal themes of CRIC’s research programme include markets and competition, consumption practices and the development of the service economy; the workshop, which was held in January 2002, was mounted to promote discussion of those topics in the field of food, and focused on various aspects of production and consumption. We express our thanks to the authors who contribute to this book. We thank also other participants of the workshop whose comments have been incorporated in the text during the revision of the preliminary papers. Our gratitude goes to Sharon Hammond and Deborah Woodman for the vital part they played in organising the workshop, to Philippa Grand who prepared the typescript for the publisher and to the staff at Manchester University Press who processed the book.
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