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Food practices in transition[electro...
~
Loeber, Anne.
Food practices in transition[electronic resource] :changing food consumption, retail and production in the age of reflexive modernity /
Record Type:
Language materials, printed : Monograph/item
[NT 15000414]:
338.1
Title/Author:
Food practices in transition : changing food consumption, retail and production in the age of reflexive modernity // edited by Gert Spaargaren, Peter Oosterveer and Anne Loeber.
other author:
Spaargaren, Gert.
Published:
New York : : Routledge,, 2012.
Description:
xix, 356 p. : : ill.
Subject:
Food industry and trade.
Subject:
Food industry and trade - Environmental aspects.
Subject:
Food consumption.
Subject:
Agricultural ecology.
ISBN:
9780203135921 (e-book : PDF)
[NT 15000227]:
Includes bibliographical references and index.
[NT 15000228]:
pt. 1. Transitions in consumer practices -- pt. 2. Transitions in retail -- pt. 3. Transitions in production practices.
[NT 15000229]:
"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."--
Online resource:
http://www.tandfebooks.com/isbn/9780203135921
Food practices in transition[electronic resource] :changing food consumption, retail and production in the age of reflexive modernity /
Food practices in transition
changing food consumption, retail and production in the age of reflexive modernity /[electronic resource] :edited by Gert Spaargaren, Peter Oosterveer and Anne Loeber. - New York :Routledge,2012. - xix, 356 p. :ill. - Routledge studies in sustainability transitions ;3. - Routledge studies in sustainability transitions..
Includes bibliographical references and index.
pt. 1. Transitions in consumer practices -- pt. 2. Transitions in retail -- pt. 3. Transitions in production practices.
"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."--
Mode of access: World Wide Web.
ISBN: 9780203135921 (e-book : PDF)Subjects--Topical Terms:
200242
Food industry and trade.
Index Terms--Genre/Form:
336502
Electronic books.
LC Class. No.: HD9000.5 / .F5962 2012
Dewey Class. No.: 338.1 / F686
Food practices in transition[electronic resource] :changing food consumption, retail and production in the age of reflexive modernity /
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[electronic resource] :
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changing food consumption, retail and production in the age of reflexive modernity /
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edited 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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Environmental aspects.
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Oosterveer, Peter.
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http://www.tandfebooks.com/isbn/9780203135921
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