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Showing the culture & institutional processes that have brought the notion of the 'consumer' to life, 'Consumer Culture' guides the reader on a comprehensive journey through the history of how we have come to understand ourselves as consumers in a consumer society & reveals the profound ambiguities & ambivalences inherent within.

Consumption (Economics) --- Consumers --- Marketing --- Attitudes --- Social aspects --- Consumption (Economics). --- Social Sciences and Humanities. Consumer Studies --- Attitudes. --- Social aspects. --- Consumer Behaviour. --- #SBIB:309H040 --- #SBIB:309H2812 --- #SBIB:316.7C140 --- Consumer demand --- Consumer spending --- Consumerism --- Spending, Consumer --- Demand (Economic theory) --- Consumer attitudes --- Market surveys --- Consumers' preferences --- Populaire cultuur algemeen --- Marketing, consumentengedrag, consumentisme --- Cultuursociologie: cultuur en globale samenlevingen --- Consumers - Attitudes --- Marketing - Social aspects

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• Reference Manager
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How do people make judgments about what food is worth eating and what tastes good?; how do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? This book offers some answers to these questions from the perspective of the social sciences.In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics. -- Provided by publisher.

Food industry and trade. --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing --- European Food Safety Authority. --- European Union. --- Food Standards Agency. --- Maghrebi Muslims. --- United Kingdom. --- cognitive paradigms. --- economic competitiveness. --- food consumption. --- food production. --- food quality. --- food taste. --- halal. --- policy failure. --- political morality.