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4. The Science of Quality

© 2020 University of California Press, Berkeley

© 2020 University of California Press, Berkeley

Chapters in this book

  1. Frontmatter i
  2. Contents v
  3. List of Illustrations vii
  4. Acknowledgments ix
  5. Introduction: The Production of Quality 1
  6. 1. The Work of Taste 21
  7. 2. The Auction and the Archive 49
  8. 3. The Problem with Blending 74
  9. 4. The Science of Quality 100
  10. 5. The Quality of Cheap Tea 126
  11. 6. The Quality of Markets 152
  12. Conclusion: The Endurance of Quality 177
  13. Notes 185
  14. Bibliography 211
  15. Index 227
Tasting Qualities
This chapter is in the book Tasting Qualities
https://doi.org/10.1525/9780520972704-007

Chapters in this book

  1. Frontmatter i
  2. Contents v
  3. List of Illustrations vii
  4. Acknowledgments ix
  5. Introduction: The Production of Quality 1
  6. 1. The Work of Taste 21
  7. 2. The Auction and the Archive 49
  8. 3. The Problem with Blending 74
  9. 4. The Science of Quality 100
  10. 5. The Quality of Cheap Tea 126
  11. 6. The Quality of Markets 152
  12. Conclusion: The Endurance of Quality 177
  13. Notes 185
  14. Bibliography 211
  15. Index 227
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