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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? The book presents a case study of retailer-led food governance in the UK to examine how different 'quality logics' actually collide in the competitive world of food consumption and production. It argues that concerns around food safety were provoked by the emergence of a new food aesthetic based on 'relationalism' and 'embeddedness'. The book also argues that the study of the arguments and discourses deployed to criticise or otherwise qualify consumption is important to the political morality of consumption.

Food --- Food industry and trade --- Analysis --- Food -- Analysis. --- Food industry and trade. --- Diet & Clinical Nutrition --- Health & Biological Sciences --- Agrotechnology and Food Sciences. Human Nutrition --- Analysis. --- Feeding Habits --- Feeding Habits. --- Food preparation industry --- Food processing industry --- Food trade --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry --- Agricultural processing industries --- Processed foods --- Chemistry, Technical --- Sanitary chemistry --- Composition --- Food processing --- Food technology --- Processing --- Quality. --- Food quality --- Quality of food --- Quality of products --- Food - Analysis --- nutrition --- food --- gastronomic --- Halal --- Social reality