Edible Economics

More about the book

Economic thinking on globalization, climate change, immigration, austerity, and automation is often dominated by a single free market philosophy, which can be bland and unhealthy. In this work, the author presents challenging economic ideas in a more digestible form by intertwining them with stories about food from around the world. By exploring the histories of familiar food items—their origins, preparation, and cultural significance—he delves into economic theory. For instance, chocolate illustrates insights into post-industrial knowledge economies, while okra highlights capitalism's complex relationship with freedom. Through various dishes, such as anchovy and egg toast, Gambas al Ajillo, and Korean dotori mook, the author explains concepts like the hidden costs of care work and the misleading language of the free market. This engaging narrative is myth-busting, witty, and thought-provoking, demonstrating that understanding the economy is akin to mastering a recipe: with comprehension, we can enact change in both the economy and the world.