That elusive feature of food consumption: Historical perspectives on food quality, a review and some proposals
Jérôme Bourdieu
- Fonction : Auteur
- PersonId : 743243
- IdHAL : jerome-bourdieu
- ORCID : 0000-0003-2915-4380
- IdRef : 034620516
Martin Bruegel
- Fonction : Auteur
- PersonId : 1162165
- IdHAL : martin-bruegel
- ORCID : 0000-0002-1719-0491
Peter Atkins
- Fonction : Auteur
- PersonId : 830620
Résumé
Food quality is always acknowledged as a significant factor in everyday lives, and it often appears in some ad-hoc form or another in the study of economics. Its very fuzzyness may account for its ubiquity. Clarification becomes imperative, and this paper inventories shared features of past research to propose a common research agenda. Its premise is that "quality" requires definition, that definition is conventional and thus negotiated, and that institutions both publicize and enforce agreements on its contents. Qualification in all its guises (certification, geographic provenance, industry labels ...) and venues (state, private, third-party...) relies on an institutional frame that is all the more necessary as markets collapse when consumer confidence in foods disappears. That is why the arbitrage between public health and market efficiency emerges as a major issue when it comes to the definition of food quality.
Domaines
Economies et financesFormat du dépôt | Notice |
---|---|
Type de dépôt | Article dans une revue |
Titre |
en
That elusive feature of food consumption: Historical perspectives on food quality, a review and some proposals
|
Résumé |
en
Food quality is always acknowledged as a significant factor in everyday lives, and it often appears in some ad-hoc form or another in the study of economics. Its very fuzzyness may account for its ubiquity. Clarification becomes imperative, and this paper inventories shared features of past research to propose a common research agenda. Its premise is that "quality" requires definition, that definition is conventional and thus negotiated, and that institutions both publicize and enforce agreements on its contents. Qualification in all its guises (certification, geographic provenance, industry labels ...) and venues (state, private, third-party...) relies on an institutional frame that is all the more necessary as markets collapse when consumer confidence in foods disappears. That is why the arbitrage between public health and market efficiency emerges as a major issue when it comes to the definition of food quality.
|
Auteur(s) |
Jérôme Bourdieu
1, 2
, Martin Bruegel
3
, Peter Atkins
4
1
PSE -
Paris School of Economics
( 301309 )
- 48 boulevard Jourdan 75014 Paris
- France
2
LEA -
Laboratoire d'Economie Appliquée
( 37750 )
- France
3
ALISS -
Alimentation et sciences sociales
( 90563 )
- 65 boulevard de Brandebourg 94205 Ivry sur Seine
- France
4
IDHE -
Institutions et Dynamiques Historiques de l'Economie
( 176 )
- Université de Paris 1 - 17, rue de la Sorbonne - 75005 Paris
- France
|
Comité de lecture |
Oui
|
Vulgarisation |
Non
|
Langue du document |
Anglais
|
Nom de la revue |
|
Audience |
Non spécifiée
|
Date de publication |
2007-06
|
Volume |
5
|
Numéro |
2
|
Page/Identifiant |
1780-3187
|
Domaine(s) |
|
Mots-clés |
en
Food consumption
|
DOI | 10.1484/J.FOOD.1.100231 |
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