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An Economist Gets Lunch: New Rules for Everyday Foodies par [Cowen, Tyler]
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Longueur : 302 pages Word Wise: Activé Composition améliorée: Activé
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Descriptions du produit

Revue de presse

"A perfect marriage of economics and food. Tyler Cowen is my newest guilty pleasure."
-Rocco DiSpirito, author of the #1 New York Times bestselling 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, author 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 relationship with food will be hugely enriched by the result."
-Tim Hartford, author of The Undercover Economist and Adapt.


“A fun and informative book that environmentalists, economists, and (most of all) foodies will enjoy."
-Library Journal


"Cowen writes like your favorite wised-up food maven...a breezy, conversational style; the result is mouth-watering food for thought."
-Publishers Weekly, starred review



"Economist reveals how to find great food."
-Seattle Weekly



"Tips on eating food that's better for you, your wallet, and the environment."
-Fast Company


“Tyler Cowen explains with great authority why good food doesn't have to be expensive and why expensive food isn't inevitably good. Cowen makes an argument for affordable food that results in both economic and sensory benefits. He espouses a fascinating new discipline I couldn’t help but think of as ‘Foodienomics.’”
—Barb Stuckey, author of Taste What You’re Missing


"An Economist Gets Lunch is a mind-bending book for non-economists."
-USA Today

Présentation de l'éditeur

One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong.

Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist!

Tyler Cowen discusses everything from slow food to fast food, from agriculture to gourmet culture, from modernist cuisine to how to pick the best street vendor. He shows why airplane food is bad but airport food is good; why restaurants full of happy, attractive people serve mediocre meals; and why American food has improved as Americans drink more wine. And most important of all, he shows how to get good, cheap eats just about anywhere.

Just as The Great Stagnation was Cowen's response to all the fashionable thinking about the economic crisis, An Economist Gets Lunch is his response to all the fashionable thinking about food. Provocative, incisive, and as enjoyable as a juicy, grass-fed burger, it will influence what you'll choose to eat today and how we're going to feed the world tomorrow.


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 783 KB
  • Nombre de pages de l'édition imprimée : 302 pages
  • Editeur : Plume; Édition : Reprint (12 avril 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B005GSYYQ2
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x8d842684) étoiles sur 5 58 commentaires
40 internautes sur 47 ont trouvé ce commentaire utile 
HASH(0x8d8593c0) étoiles sur 5 Sort of like "Moneyball" for the food enthusiast 12 avril 2012
Par Eric - Publié sur Amazon.com
Format: Relié
I've read 4 of Tyler Cowen's books, and this one is definitely my favorite. Much of Cowen's popular writing involves applying economic reasoning to the decisions we make in our everyday lives, and this book is no exception. Food is an especially suitable topic for this kind of approach. After all, we make decisions about what (and how) to eat multiple times every day, and Cowen encourages us to weigh these decisions so as to make every meal count. We might think of this kind of writing as having two complementary goals: (1) the stated goal of using economics to offer guidance on a particular question of interest, in this case how to eat well; and more subtly, (2) to use the problem at hand (how to eat well) to teach something about economic principles to a broader, perhaps unsuspecting audience. My verdict is that this book delivers strongly on both.

Whether you approach it as a food enthusiast looking for a new perspective on finding quality meals or as an fan of popular economics writing interested in a new application for these ideas, you'll find plenty to enjoy and learn from in this book. It's more methodical, more to the point, and less pretentious than most food writing and more fun and practical than virtually all economics writing.

Most of Cowen's advice flows directly out of the book's central mantra: "Food is a product of economic supply and demand, so try to figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed." Although this may sound like a rather professorial maxim, the spirit of the book is lighthearted and entertaining and Cowen doesn't hesitate to venture beyond economic certitudes to offer some more speculative tips ("Eat at a Thai restaurant that is attached to a motel," for example, or "The more aggressively religious the decor [in a Pakistani restaurant], the better it will be for the food"). When the book ventures into more serious territory, such as discussions of eating to reduce your environmental impact or the issues surrounding GMOs, I read Cowen as being more playfully contrarian than political or ideological. Some of his views may not accord with those of many of his readers (Cowen leans libertarian. I don't, for what it's worth), but if he intends to provoke us a bit he doesn't do so angrily or peremptorily.

Skeptical readers might look at the book's approach and find something cute or amusing in the economic reasoning, but remain dubious that Cowen's suggestions will lead to improved dining experiences. To conclude with a bit of empirical support for the Cowen method, I'll mention that I'm a resident of the Washington, DC area and have used Cowen's Ethnic Dining Guide regularly for several years now. The Dining Guide has led me to a number of gems I would never have otherwise found, and I can't think of an occasion where it's led me astray either. I already owe more quality meals to Cowen than to virtually any other writer, and I suspect the rules from this latest book will leave me even deeper in his debt.
18 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x8d859414) étoiles sur 5 So much potential, but ... 9 août 2012
Par Bruce Harrington - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Two of my great interests, food writing and economics, brought together in one book seemed like a sure bet. It almost was for the first two or three chapters. George Mason economist Tyler Cowen makes it immediately clear that he isn't interested in food snobbery or pretentiousness. He just wants a good meal at a fair price. These are the two points every dining location, every food preparation method, and every discussion revolve around. Unfortunately, this rhythm neither strays far from these two points nor is clarified. Strange as it seems, Cowen works from principles to conclusions and spares or skips the data. For example in a section on raw ingredients he announces, "The American restaurants with excellent fresh ingredients -- the ones good enough to serve naked on the plate -- commonly cost fifty dollars and up for dinner." He cites a Sushi restaurant as evidence, but muddles his point as he takes you through an odyssey of caveats.

More disappointing is how Cowen fails to bring insight into the two issues he focuses on, food prices and food quality. His chapter on finding a good place to eat only meanders around old territory and common knowledge: restaurants have huge margins on booze and soda, casinos subsidize food because they make up for it by gambling, and hospitals don't have an incentive to make good food so most don't. We don't even learn much about what he means by "good" or "bad" food.

Save your money and buy something else.
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x8d8596f0) étoiles sur 5 Longer than necessary, not very well put together, but very good anyway 8 septembre 2012
Par Diogo F - Publié sur Amazon.com
Format: Relié
People are right when they say the chapters lack a backbone supporting it. I wasn't able to figure out which criteria ruled the sequence, as sometimes the subjects come out of the blue. Even though it feels better reading ideas which go on building some higher rationale, I don't see why it hurts to just read a set of random thoughts on a subject of your interest, provided they're well written and insightful, which is definitely the case.

Don't expect it to go right to the point, as the rhythm is intended to match some kind of personal report full of humor and anecdote. That is: it's at least twice the length necessary. But that can be an upside too - you may read it in a lighthearted manner and skip some unappealing sections.

Don't expect, also, it to resemble hard science in any way. It will feel like reading an hour-long set of blog posts on some pleasant and contemporaneous topics. Good read.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8d859c18) étoiles sur 5 Quirky, Fun, Informative, Wide-Ranging 9 juin 2014
Par timothylord - Publié sur Amazon.com
Achat vérifié
I'd especially recommend this book to anyone with an interest in expanding their food horizons downwards and sideways, rather than only up-up-up (in price, Michelin star ratings, social status rankings). That's not to say downwards on tastiness or interest, though, which is the point: Cowen emphasizes that he is an "everyday foodie," and while he's got strong opinions about *food,* he's not in it for the atmosphere, or at least not for nice tablecloths and obsequious waiters. More the opposite: he advises finding places where the diners look a little serious rather than glibly happy, the cooks have incentive to cook their best for you, the customers aren't glamorous, and the rent is cheap. He concentrates on "ethnic" food, with the important proviso that *all* food is ethnic food.

For the U.S., he gives a lot of attention to the creative possibilities of BBQ, one food that may be less available in authentic form in some parts of the country, but in wide-ranging profusion across a wide belt.

This book has less to offer for vegetarians, never mind vegans, than it does for people willing -- as is the author -- to eat the weird bits of meat and seafood, though he has great things to say about the greens, and the prices, at Chinese groceries. Cowen lives in Northern Virginia, and a lot of his examples reflect that. He does travel world-wide, and some of the most inspiring stories are from his low-budget eating adventures in Asia and South America, but readers in the Maryland / NoVa / D.C. area get some extra luck here.

Not everyone will like all of Cowen's rules of thumb (I think happy diners *can* be just as good a guide as angry-looking, family-fighting ones, as long as it's the food they're happy about), but they make a good starting point.

Bonus, for some people, and the main attraction for others: this is a book about food by an unconventional economist, and a book about economics by a broad-thinking foodie. Not many books about food make economic history a central component; with Cowen, you're going to learn some thought-provoking bits about incentives and supply chains. Why is America good at sauces, but bad at Cantonese food? He's got stories.

My 4-star rating loses the 5th only to account for some repetition and phrasing that I just found off; also (totally unfair) because I wish this book was a bit longer. Would like to hear more about coffee (he's got an upbeat assessment of Starbucks, which I share but for different reasons), about foods of the midwest and northwest, about central and eastern Europe ...

Highly recommended. It's already inspired me to get some local Texas barbecue, which turned out to include one of the greasiest and tastiest sausages I've ever had ;)
10 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8d859c30) étoiles sur 5 Loose economic principles, food advice that leaves much to be desired 10 août 2012
Par Moose - Publié sur Amazon.com
Format: Relié Achat vérifié
When I heard the author on NPR, he talked about how buying local food isn't necessarily what's best for the environment or for food quality (a false assumption that many make these days). Thinking that this economist would scrutinize the new trends in food through the quasi-scientific lens of economics I went ahead and bought the book. What I encountered was a book containing a long and drawn out chapter on barbecue in the U.S. and Mexico in addition to many more chapters on how to look for good cheap food in different regions of the world. Fair enough, but this economist was speaking anecdotally-perhaps thoughtfully so-but the scientific, data driven approach I expect from a leading economist was glaringly absent.

Honestly, don't buy this book. His message isn't well thought out and many of his points run off on tangents and stop nowhere. It's too bad, I think he's smart and critical enough to write a good book to guide the layman on his journey in navigating the world of agribusiness, organic food chains and an emphasis on "buy local" (whatever that means).
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