Food is much better and more interesting when it combines many cuisines. So too is economics more fruitful when it sources from different schools. While many countries have seen their diets expand, the profession of economics increasingly relies on “monocropping”, drawing only from the neo-classical school.
In his latest book, Edible Economics, economist Ha Joon Chang uses the ever changing food culture to help readers understand how economic theories are also constantly evolving and merging. In this episode of unSILOed, Chang and Greg discuss Chang’s new ideas around economic theories and how food can guide us into that new way of thinking.
Ha Joon Chang is an economist based at the University of London. He’s also taught at The University of Cambridge. He is the author of 17 economics books.
25 июл 2024
