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Food Practices in Transition

Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity

Food Practices in Transition by Gert Spaargaren
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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.

Taylor and Francis; June 2013
376 pages; ISBN 9781136485435
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Title: Food Practices in Transition
Author: Gert Spaargaren; Peter Oosterveer; Anne Loeber
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