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.