An edition of Food practices in transition
(2012)
Food practices in transition
changing food consumption, retail and production in the age of reflexive modernity
by Gert Spaargaren, Peter Oosterveer, and Anne Loeber
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"This edited volume presents and reflects upon empirical evidence of "sustainability"-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production."--
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Subjects
Food consumption, Environmental aspects, Food industry and trade, Agricultural ecology, Food supply, Developing countries, environmental conditions, Aliments, Consommation, Écologie agricole, BUSINESS & ECONOMICS, Industries, Agribusiness, TECHNOLOGY & ENGINEERING, Agriculture, Sustainable Agriculture, Consommation alimentaire, Production alimentaire, Disponibilités alimentaires, Comportement du consommateur, Développement durable
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Includes bibliographical references and index.
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- Created February 15, 2012
- 8 revisions
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| December 22, 2022 | Edited by MARC Bot | import existing book |
| December 15, 2022 | Edited by MARC Bot | import existing book |
| December 13, 2022 | Edited by MARC Bot | import existing book |
| October 13, 2020 | Edited by ImportBot | import existing book |
| February 15, 2012 | Created by LC Bot | Imported from Library of Congress MARC record |