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
1–3

Food Cultures (Peer Reviewed)

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

Amateur Economies (Peer Reviewed)

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

Reviews

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