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Labeling

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

5

... mean that was the beginning, as I say, of this freshness story and this dating business that’s now so terribly important. (quoted in Milne in press) Richard Milne describes how the regulatory introduction of date labels required...

Safety

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

3

... Devices such as expiry-date labels and storage instructions aim to extend disciplined regimes of food safety into the home (Milne in press). As Bente Halkier (2010) describes, consumers are conceptualized as active choosers in relation...

Science

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...Science occupies an important but contested place in contemporary food systems. The histories of science, food, and agriculture are closely entwined, from the nineteenth-century work of Liebig on nitrogen fertilizers and the basic...

Risk

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

3

... social practices including the everyday rules of thumb used to establish whether food is “off” (Milne 2011). In addition, the certainty implied by communication instruments such as date labels or press releases can itself contribute...

Local-Global

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

3

... body of work suggests that globalization is not as smooth a process as either proponents (like Thomas Freidman) or critics would suggest. For example, Richard Wilk (2006b) traces the different...

Trust

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...Trust is an essential component of social order. To trust is to act in concordance with another in anticipation of future action and as such is critical to the performance of social and economic relations. Without it, “society itself would...

Emotion

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

3

... and analysis of food risk communication emphasizes the need to nuance “hypodermic” models of mediated affect (Milne et al. 2011). However, when extended beyond a narrow focus on the media, the communication, manipulation, or modulation...

Quality

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

2

...Quality © Angela Meah. Despite its historical and contemporary importance, quality remains one of the fuzziest terms associated with food. The quality of food is both an empirical...

Taste

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

3

... In contrast, the working classes were more likely to consume more sweet, fatty, or satisfying foods (e.g., white bread, sugar, cooked meats, and burgers). Outside continental Europe, Richard Wilk (2006b) describes how “high colonial” tastes...