The BSE epidemic, GM foods, avian flu, the growth of supermarkets and the crisis in obesity have shaken consumer trust in food. Uncovering surprising differences between countries, Trust in Food examines this and challenges the idea of the consumer as a sovereign individual, demonstrating how consumption is institutionalized within society.
Rezensionen / Stimmen
'...the book offers a very useful framework for exploring issues of trust relating to food, and highlights the need to look beyond issues of safety and risk in evaluating and conteracting public distrust.' - Margaret Dorey, Limina (A Journal of Historical and Cultural Studies)
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Für höhere Schule und Studium
Produkt-Hinweis
Illustrationen
Maße
Höhe: 222 mm
Breite: 147 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-4039-9891-0 (9781403998910)
DOI
Schweitzer Klassifikation
Author Mark Harvey: Mark Harvey is Director of the Centre for Research in Economic Sociology and Innovation at the University of Essex
Author Alan Warde: Alan Warde is Professor of Sociology at the University of Manchester.
Acknowledgements List of Figures List of Tables Introduction: Problematizing Trust in Food Trust and Food Consumption: Theoretical Approaches Enquiring into Trust: Some Methodological Considerations Variations in Popular Trust Culture and Performance: Trust in Meat Mobilizations of the Consumer Buying into Food The State and Triangular Affairs of Trust Conditions for Trust in Food Explaining Trust in Food Endnotes Bibliography Index
