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The Secret To Getting A Great Meal Is Placing The Right Order
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World Hunger, The Problem Left Behind
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An Economist Gets Lunch Spells Out the Manifesto for A New Food Revolution
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An Arab Spring Economics Recipe: Add High Food Prices to Trade Barriers, Get Revolutions
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The Washington Monthly: Highlights from Tyler Cowen’s An Economist Gets Lunch
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How Do You Find Great Restaurants?
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Cheap Eats: Surprising Advice on Dining Out — From An Economist
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Economist Joins ‘Foodies’
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Review: ‘An Economist Gets Lunch’ Offers New Perspectives
This review of Tyler Cowen’s new book, “An Economist Gets Lunch” appeared in USA Today on April 29, 2012. Every person who wants to stay alive must consume food and drink. In a sense, that makes everybody an expert on food and drink. But it is the rare consumer of food and drink who swallows with an economist looking on. Tyler Cowen is an economist obsessed with eating and drinking. Obsessed in a good way, once the idea of thinking about food consumption in a new way takes hold. An Economist Gets Lunch is a mind-bending book for non-economists. Cowen offers lots of mantras for foodies, the dominant mantra reading like this: “Food is a product of economic supply and demand, so try to figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed.” In his own life, Cowen uses the mantra to experience excellent food wherever he goes—in the Washington, D.C., area where he is on the faculty at George Mason University; in locales across the United States; and around the globe. If that sounds somewhat selfish, please know that Cowen is fully aware of the big issues: starvation, daily hunger for many of those not literally starving, obesity, food-related cancers, a lack of food safety, environmental degradation related to food production, corporate farming, greedy agribusiness conglomerates, and more. He deals with all those issues, especially in the chapters titled “Another Agricultural Revolution, Now” and “Eating Your Way to a Greener Planet.” Other books may deal more fully and interestingly with the big issues. But Cowen’s book is a thoughtful, offbeat guide to better individual eating for readers with money to prepare food in well-appointed home kitchens, to dine at restaurants near home, and to travel widely away from home while eating experimentally. Cowen opens with “a journey into the unknown;” the unknown being the nation of Nicaragua and the journey being about finding delicious, affordable meals. As he travels through Nicaragua, Cowen is consciously upending three tenets of “food snobbery” that have become conventional wisdom: •The best food is the most expensive. •Agribusiness, a primary source of cheap food, is evil. •Chefs, food writers, cultural leaders and political officeholders know best; everyday foodies are not a trusted source of innovation. Agribusiness, Cowen says, has made good food ingredients available, along with the drawbacks it has spawned. He uses this analogy: “The printing… Read more…
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Canadian Business Times: An Economist Gets Lunch
This review of Tyler Cowen’s new book, “An Economist Gets Lunch” appeared in Canadian Business Times on April 27, 2012. Cowen’s latest work of pop economics is a bracing riposte to the locavore likes of Michael Pollan and others who blame commercialization and agribusiness for the miserable state of North American cuisine. While he doesn’t deny that American food has journeyed a “long arch through some big black spots,” Cowen argues it is too simplistic to vilify the industrialization of agriculture. Instead, he blames factors ranging from Prohibition, which forced the closure of some of the best restaurants, to the rise of the two-income household, which popularized the frozen dinner. These forces created “a century-long perfect storm of bad news for good food,” but blaming the agricultural infrastructure is misguided. “The printing press brought us both good and bad novels,” he writes. “but it was a cultural boon nonetheless.” His thesis is well taken, but some of his best insights come when he applies an economist’s methodology to everyday quandaries like choosing a restaurant. He argues that low-rent venues allow restaurateurs to innovate, making them better bets than hot restaurants in pricey locales. Thinking of dining at an ethnic restaurant near a dollar store with an abandoned car out front? “If so, crack a smile, walk through the door, and order,” he says. “Welcome to the glorious world of good food.”