Who Cooked Adam Smith's Dinner?: A Story of Women and Economics

Pegasus Books
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A funny, clever, and thought-provoking examination of the myth of the "economic man" and its impact on the global economy How do you get your dinner? That is the basic question of economics. When economist and philosopher Adam Smith proclaimed that all our actions were motivated by self-interest, he used the example of the baker and the butcher as he laid the foundations for 'economic man.' He argued that the baker and butcher didn't give bread and meat out of the goodness of their hearts. It's an ironic point of view coming from a bachelor who lived with his mother for most of his life — a woman who cooked his dinner every night.

Nevertheless, the economic man has dominated our understanding of modern-day capitalism, with a focus on self-interest and the exclusion of all other motivations. Such a view point disregards the unpaid work of mothering, caring, cleaning and cooking. It insists that if women are paid less, then that's because their labor is worth less. Economics has told us a story about how the world works and we have swallowed it, hook, line and sinker. This story has not served women well. Now it's time to change it.

A kind of femininst Freakonomics, Who Cooked Adam Smith’s Dinner? charts the myth of economic man — from its origins at Adam Smith's dinner table, its adaptation by the Chicago School, and its disastrous role in the 2008 Global Financial Crisis — in a witty and courageous dismantling of one of the biggest myths of our time.

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About the author

Katrine Marçal is a journalist for the Swedish newspaper Dagens Nyheter, where she writes about economics, finance and politics. She lives in a village north of London.

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Additional Information

Publisher
Pegasus Books
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Published on
Jun 7, 2016
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Pages
240
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ISBN
9781681771854
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Language
English
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Genres
Business & Economics / Economic History
Business & Economics / Economics / General
History / Women
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Content Protection
This content is DRM protected.
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Available on Android devices
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In this bold history and manifesto, a former White House director of economic policy exposes the economic, political, and cultural cracks that wealthy nations face and makes the case for transforming those same vulnerabilities into sources of strength—and the foundation of a national renewal.

America and other developed countries, including Germany, Japan, France, and Great Britain are in desperate straits. The loss of community, a contracting jobs market, immigration fears, rising globalization, and poisonous partisanship—the adverse price of unprecedented prosperity—are pushing these nations to the brink.

Acclaimed author, economist, hedge fund manager, and presidential advisor Todd G. Buchholz argues that without a sense of common purpose and shared identity, nations can collapse. The signs are everywhere: Reckless financial markets encourage people to gamble with other people’s money. A coddling educational culture removes the stigma of underachievement. Community traditions such as American Legion cookouts and patriotic parades are derided as corny or jingoistic. Newcomers are watched with suspicion and contempt.

As Buchholz makes clear, the United States is not the first country to suffer these fissures. In The Price of Prosperity he examines the fates of previous empires—those that have fallen as well as those extricated from near-collapse and the ruins of war thanks to the vision and efforts of strong leaders. He then identifies what great leaders do to fend off the forces that tear nations apart.

Is the loss of empire inevitable? No. Can a community spirit be restored in the U.S. and in Europe? The answer is a resounding yes. We cannot retrieve the jobs of our grandparents, but we can embrace uniquely American traditions, while building new foundations for growth and change. Buchholz offers a roadmap to recovery, and calls for a revival of national pride and patriotism to help us come together once again to protect the nation and ensure our future.

A Wall Street Journal and Washington Post Bestseller

"Tyler Cowen's blog, Marginal Revolution, is the first thing I read every morning. And his brilliant new book, The Complacent Class, has been on my nightstand after I devoured it in one sitting. I am at round-the-clock Cowen saturation right now."--Malcolm Gladwell

Since Alexis de Tocqueville, restlessness has been accepted as a signature American trait. Our willingness to move, take risks, and adapt to change have produced a dynamic economy and a tradition of innovation from Ben Franklin to Steve Jobs.

The problem, according to legendary blogger, economist and best selling author Tyler Cowen, is that Americans today have broken from this tradition—we’re working harder than ever to avoid change. We're moving residences less, marrying people more like ourselves and choosing our music and our mates based on algorithms that wall us off from anything that might be too new or too different. Match.com matches us in love. Spotify and Pandora match us in music. Facebook matches us to just about everything else.

Of course, this “matching culture” brings tremendous positives: music we like, partners who make us happy, neighbors who want the same things. We’re more comfortable. But, according to Cowen, there are significant collateral downsides attending this comfort, among them heightened inequality and segregation and decreased incentives to innovate and create.

The Complacent Class argues that this cannot go on forever. We are postponing change, due to our near-sightedness and extreme desire for comfort, but ultimately this will make change, when it comes, harder. The forces unleashed by the Great Stagnation will eventually lead to a major fiscal and budgetary crisis: impossibly expensive rentals for our most attractive cities, worsening of residential segregation, and a decline in our work ethic. The only way to avoid this difficult future is for Americans to force themselves out of their comfortable slumber—to embrace their restless tradition again.

A New York Times, USA Today, and Wall Street Journal Bestseller!
Emma Watson's Our Shared Shelf Bookclub Selection - May/June 2018

"the glowing ghosts of the radium girls haunt us still."—NPR Books

The incredible true story of the women who fought America's Undark danger

The Curies' newly discovered element of radium makes gleaming headlines across the nation as the fresh face of beauty, and wonder drug of the medical community. From body lotion to tonic water, the popular new element shines bright in the otherwise dark years of the First World War.

Meanwhile, hundreds of girls toil amidst the glowing dust of the radium-dial factories. The glittering chemical covers their bodies from head to toe; they light up the night like industrious fireflies. With such a coveted job, these "shining girls" are the luckiest alive — until they begin to fall mysteriously ill.

But the factories that once offered golden opportunities are now ignoring all claims of the gruesome side effects, and the women's cries of corruption. And as the fatal poison of the radium takes hold, the brave shining girls find themselves embroiled in one of the biggest scandals of America's early 20th century, and in a groundbreaking battle for workers' rights that will echo for centuries to come.

Written with a sparkling voice and breakneck pace, The Radium Girls fully illuminates the inspiring young women exposed to the "wonder" substance of radium, and their awe-inspiring strength in the face of almost impossible circumstances. Their courage and tenacity led to life-changing regulations, research into nuclear bombing, and ultimately saved hundreds of thousands of lives...

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.

Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.

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