Dynamics of Innovation

In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible?

There has been increasing interest and debate in recent years on the instituted nature of economic processes in general and the related ideas of the market, in particular the competitive process.

Editors: Lopes Junior, Vicente, Steffen Jr., Valder, Savi, Marcelo Amorim (Eds.)
Presents fundamentals and main concepts related to the development of smart materials
Written by a team of experts working together for several years in the context of a research network involving world-class institutions
Serves as an important resource for advanced undergraduate and graduate students

The book looks to expand the research agenda, paying special attention to the areas of theoretical perspectives, methodologies, and organizational sectors.