![]() ![]() Great food often involves fermentation, maturity, and slow cooking, so I think that the book has become better for it. ![]() Of course, economics also matured in that time. Since then, I got to visit 20 or so new countries, so my food experiences were vastly expanded. However, I’m glad that I wrote it when I wrote it because I made a quick calculation and realized that since 2006, I must have had over 16,000 meals. For one reason or another, I never got to write this book until couple of years ago. My two greatest passions are food and economics, and I thought that this book was a natural pairing of two things that I dearly love. An edited version of the conversation follows. Chang believes that democracy is meaningless in a capitalist economy if not everyone understands basic economics, so he’s using stories about food from around the world to make economic theory more consumable. ![]() In this edition of Author Talks, McKinsey Global Publishing’s Raju Narisetti chats with Ha-Joon Chang, an institutional economist and professor at SOAS University of London, about his new book, Edible Economics: A Hungry Economist Explains the World (PublicAffairs, January 2023). ![]()
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