Qualities of food
Fecha
2004Autor
Harvey, Mark
McMeekin, Andrew
Warde, Alan
Director(es)
Harvey, Mark
McMeekin, Andrew
Warde, Alan
Documentos PDF
Resumen
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.
Palabras clave
Qualities of foodColecciones
Estadísticas Google Analytics
Comentarios
Respuesta Comentario Repositorio Expeditio
Gracias por tomarse el tiempo para darnos su opinión.