A new aesthetic of food?: Relational reflexivity in the ‘alternative’ food movement
In recent times, an apparent contradiction between high levels of output and improved food quality has arisen within the food sector. The development of mass food markets, alongside ‘Fordist’ methods of production and their associated economies of scale, has generated unprecedented abundance (Montan...
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| creator | Jonathan Murdoch Mara Miele |
| description | In recent times, an apparent contradiction between high levels of output and improved food quality has arisen within the food sector. The development of mass food markets, alongside ‘Fordist’ methods of production and their associated economies of scale, has generated unprecedented abundance (Montanari 1994). Yet, at the same time, industrialisation processes have resulted, seemingly, in greater and greater product standardisation, so that differing foods are rendered more alike in terms of their manufactured content. This process of standardisation affects not just production, processing and retailing, but eating itself, so that meals now carry their industrial properties into the stomachs of |
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This process of standardisation affects not just production, processing and retailing, but eating itself, so that meals now carry their industrial properties into the stomachs of</description><identifier>ISBN: 9780719068546</identifier><identifier>ISBN: 0719068541</identifier><identifier>EISBN: 9781847791054</identifier><identifier>EISBN: 1847791050</identifier><language>eng</language><publisher>Manchester University Press</publisher><subject>Aesthetics ; Agriculture ; Applied aesthetics ; Applied sciences ; Axiology ; Biological sciences ; Business ; Consumer economics ; Economic disciplines ; Economics ; Farming ; Farming systems ; Food ; Food consumption ; Food industries ; Food movements ; Food science ; Food studies ; Foodstuffs ; Foodways ; Gastronomy ; Industrial sectors ; Industry ; Manufacturing industries ; Organic farming ; Organic foods ; Philosophy ; Slow food movement ; Social sciences</subject><ispartof>Qualities of food, 2013, p.156</ispartof><rights>2004 Manchester University Press</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>775,776,780,789,24340</link.rule.ids><linktorsrc>$$Uhttps://www.jstor.org/stable/j.ctt155j52v.14$$EView_record_in_JSTOR$$FView_record_in_$$GJSTOR</linktorsrc></links><search><contributor>Andrew McMeekin</contributor><contributor>Mark Harvey</contributor><contributor>Alan Warde</contributor><creatorcontrib>Jonathan Murdoch</creatorcontrib><creatorcontrib>Mara Miele</creatorcontrib><title>A new aesthetic of food?: Relational reflexivity in the ‘alternative’ food movement</title><title>Qualities of food</title><description>In recent times, an apparent contradiction between high levels of output and improved food quality has arisen within the food sector. 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| ispartof | Qualities of food, 2013, p.156 |
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| language | eng |
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| source | JSTOR eBooks: Open Access |
| subjects | Aesthetics Agriculture Applied aesthetics Applied sciences Axiology Biological sciences Business Consumer economics Economic disciplines Economics Farming Farming systems Food Food consumption Food industries Food movements Food science Food studies Foodstuffs Foodways Gastronomy Industrial sectors Industry Manufacturing industries Organic farming Organic foods Philosophy Slow food movement Social sciences |
| title | A new aesthetic of food?: Relational reflexivity in the ‘alternative’ food movement |
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