Qualities of Food

Mark Harvey is Director of the Centre for Research in Economic Sociology and Innovation at the University of Essex. Andrew McMeekin is Research Fellow at the Centre for Research on Innovation and Competitionat the University of Manchester. Alan Warde is Professor of Sociology and Co-director of the Centre for Research on Innovation and Competition at the University of Manchester

• Introduction - Mark Harvey, Andrew McMeekin and Alan Warde1. Discovering quality or performing taste? A sociology of the amateur - Geneviève Teil and Antoine Hennion2. Standards of taste and varieties of goodness: the (un)predictability of modern consumption - Jukka Gronow3. Quality in economics, a cognitive perspective - Gilles Allaire4. Social definitions of ‘halal’ quality: the case of Maghrebi Muslims in France - Florence Bergeaud-Blackler5. Food Agencies as an institutional response to policy failure by the UK and the European Union - David Barling6. Theorising food quality: some key issues in understanding its competitive production and regulation - Terry Marsden7. A new aesthetic of food? Relational reflexivity in the ‘alternative’ food movement - Jonathan Murdoch and Mara Miele8. The political morality of food: discourses, contestation and alternative consumption - Roberta SassatelliConclusion - Mark Harvey, Andrew McMeekin and Alan Warde