Economics and eating
THE dismal science has been getting a makeover. Long associated with the abstruse art of mathematical modelling, economics has become the discipline of choice to explain all sorts of phenomena, from human decision-making to the mysteries of the housing market. Economists such as Steven Levitt have been making their fortunes by grappling with real-world problems in books such as “Freakonomics”. Tyler Cowen, a professor at George Mason University with a widely read economics blog called “Marginal Revolution”, joins the crowd with a book on food, now out in paperback.