An Economist Gets Lunch: New Rules for Everyday Foodies

Description

Tyler Cowen, widely acclaimed economist, wants the world to know that just about everything they've heard about how to get good food is wrong. Drawing on a provocative range of examples from around the world, Cowen reveals why airplane food is bad, but airport food is improving. Why restaurants full of happy, attractive people usually serve mediocre meals and why American food has improved exponentially as Americans have begun to drink more wine. At a time when obesity is on the rise, Cowen's expose will appeal to everyone who is concerned with global economics and good food.

Tyler Cowenis a professor of economics at George Mason University. He is a prominent blogger at marginalrevolution.com, the world's leading economics blog. He also writes regularly forThe New York Times, and has written forForbes, The Wall Street Journal, Newsweek, The Washington Post, The Los Angeles Times, andThe Wilson Quarterly.

"A perfect marriage of economics and food. Tyler Cowen is my newest guilty pleasure."-Rocco DiSpirito, author of #1 New York Times bestseller Now Eat This! "Tyler Cowen's latest book is a real treat, probably my favorite thing he's ever written. It does a fantastic job exploring the economics, culture, esthetics, and realities of food and delivers a mountain of compelling facts. Most of all, it's encouraging-not a screed, despite its occasionally serious arguments-and brings the fun back to eating. Delicious!"-Stephen J. Dubner, coauthor of Freakonomics and SuperFreakonomics "A gastronomic, economic, and philosophical feast from one of the world's most creative economists. Tyler Cowen offers the thinking person's guide to American food culture, and your relationships with food will be hugely enriched by the result."-Tim Harford, author of The Undercover Economist and Adapt "Part economic history . . . part guide to getting a better meal at home or a restaurant. Reconowned economist . . . Professor Cowen is an expert on the economics of culture and the arts."-The New York Times Dining Section