Vol 19, No 1 (2013)

Food Cultures and Amateur Economies

Food Cultures, co-edited by Isabelle de Solier and Jean Duruz, explores what cultural studies can offer the study of food through articles that demonstrate the many and varied ways in which food matters to individuals, communities and society, and why it should matter to cultural studies.

Amateur Economies, co-edited by Glen Fuller, Caroline Hamilton and Kirsten Seale, focuses on the shifting composition of relations that develop between and constitute the amateur and the professional. Articles address a wide range of themes, including the movement from the amateur to the professional, the character of opportunities that emerge in creative and social networks and the line between opportunity and exploitation.

Table of Contents

Chris Healy, Katrina Schlunke
PDF
1–3

Food Cultures

Isabelle de Solier, Jean Duruz
PDF
4–8
Isabelle de Solier
PDF
9–27
Sian Supski
PDF
28–49
Tamara Kohn
PDF
50–72
Jean Duruz
PDF
73–98
Ben Highmore
PDF
99–116
Tammi Jonas
PDF
117–37
Toby Miller
PDF
138–42

Amateur Economies

Glen Fuller, Caroline Hamilton, Kirsten Seale
PDF
143–54
Lawson Fletcher, Ramon Lobato
PDF
155–76
Caroline Hamilton
PDF
177–92
Esther Milne
PDF
193–215
Ann Deslandes
PDF
216–27
Helen Kennedy
PDF
228–48
Susan Luckman
PDF
249–70
Glen Fuller
PDF
271–95
McKenzie Wark
PDF
296–304

Reviews

Kirsten Seale
PDF
305–13
Victoria Esteves
PDF
314–21
Glen Fuller
PDF
322–29