Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible form I asked if there was any country or model that he regarded as exemplar. “No one’s perfect, you have to learn different things from different countries. In terms of building productive capabilities, you should look at countries such as Germany, South Korea, even Taiwan, which has used various types of industrial policy.” I would be lying if I said I didn't have passion for food. So when I saw this unusual premise of explaining economics through what we eat, I had to read it. Chang does say upfront that this is what he’s going to do – that this isn’t a book about the economics of food per se, but a restatement of his core arguments, with culinary anecdotes functioning as treats to keep the reader interested. And they are, by and large, excellent anecdotes. Chang was born in Seoul in the 1960s and came to the UK to go to university in the 80s. So his life and career have encompassed not only the explosion of British food culture (he confirms, to an audience that might have forgotten, just how ghastly and bland things used to be), but also the development of South Korea, from a poor semi-industrialised state to the global economic and cultural powerhouse it is today. Sin duda, en los plateamientos del autor subyace un aprecio por el valor de la democracia, el cuidado del medioambiente y la igualdad de género.

This said, the connections between ingredients and economic concepts discussed often felt forced and disconnected. While the relationships established are outlined in the index, I felt they get lost in the introductory descriptions of ingredients of every chapter and only forcibly knit together with the economic concept discussed in the last paragraph of the chapter. This was a weird and wonderful little book! I honestly never thought I would enjoy a book on economics, but I found myself fascinated the whole way through. Ha-Joon Chang offers some unique perspectives on various economic theories, often presenting multiple differing opinions in the same chapter. He weaves together these theories and practices with tangible historical examples, all the while tying each one at least metaphorically to a food — such as the idea of chillies being representative of invisible labor or strawberries relating directly to the development of automation of the workforce. I am sure it will be a tasty treat for everyone interested not only in food or economics but in a good storytelling about how the modern world works.It’ll help to have Econ 101 under your belt to appreciate this book, but it makes for fine foodie entertainment. In the chapter ‘Strawberry’, Chang explains how this labour-intensive fruit (actually not a berry) has contributed to the rise in low-wage jobs Ha-Joon Chang presents an easily digestible and occasionally mouthwatering introduction to some of the more challenging, and misunderstood, economic ideas I have devoted my entire academic career to the study of industrial policy. When I first started doing research on this as a graduate student in the late 1980s, industrial policy for many people was a four letter word—it was something that you didn’t mention in polite company. Today, a lot of countries that used to denounce industrial policy are now very keen to do it. The US is the best example, with the Green New Deal and reindustrialization momentum. Over the decades, as Britons’ culinary tastes have expanded from a bland diet of boiled meat and veg, the diversity of economic theories that inform UK government policy has shrunk. In Edible Economics, Ha-Joon Chang presents an easily digestible introduction to some of the more challenging, and misunderstood, economic ideas. I enjoyed the conversational and anecdotal format, and the interlinking of stuff I knew with stuff I didn't. Being a history reader, I knew about events like those told in the Anchovy chapter, the Banana chapter, etc., and had a basic understanding of some economic phenomena such as industrialisation overtaking raw-materials based economies in terms of income and prosperity. It reminded me a bit of A History of the World in 6 Glasses in style and aims, though with a different focus as Standage's is history and Chang's is economy. I love this intermingling of foodie enthusiasm and academic erudition!

I open every chapter with some story about the food item after which the chapter is titled. It could be about the history of that particular food item; it could be about the relationship between that food item and myself; it could be some important historical event that revolved around that food item. I transform the food stories into economic stories.We must all find our own ways to understand (and change) our economy and, with it, the world in which we live and share, in the same way I which we have to figure out our own ways to eat better - for our own individual health and wallets, for those who are producing food, for those who are not eating enough and/or nutritiously, and, increasingly, for the planet.” For decades, a single free-market philosophy has dominated global economics. But this is bland and unhealthy—like British food in the 1980s, when best-selling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so, too, is it essential we listen to a variety of economic perspectives. Only when we balance these different types of freedoms will we have a more balanced society or more humane form of capitalism. I don’t believe that there’s just one kind of capitalism. There are many different kinds, and we can make institutional changes to make capitalism more humane.

Este es el cuarto libro que leo del economista coreano. Él lo califica de extraño, pero fascinante es el adjetivo que le hace mayor justicia. To think of a recent example, the development of the COVID-19 vaccine was hugely funded by governments. Exact estimates differ, but according to some estimates, up to 80 percent of funding came from the government and other public sources. So there has been a lot more industrial policy around than we realize.Being one of the laypeople who thinks of economy only when deciding between a 0.9 kg can or a 300 g can of anchovies in olive oil on a given run to the supermarket, I appreciated how Mr Chang used commonly eaten and popular foodstuff across the world to explain economic theories, political-economic systems, processes, and even an economist's overview of world history from the recent past to the present. Taking the example of the humble anchovy, he tells us how the raw materials based economies were ruined by the surge of synthetic substitutes, as happened to guano, rubber, and dyes, on which economies such as Peru's, Brazil's and Guatemala's were dependent on to prosper, and how this can happen again (and why). That makes it so very understandable, put so simply, than the complex sociological and economical theories most of us would find labyrinthine at best and boring or dry at worst. Bestselling author and economist Ha-Joon Chang makes challenging economic ideas delicious by plating them alongside stories about food from around the world, using the diverse histories behind familiar food items to explore economic theory. For Chang, chocolate is a lifelong addiction, but more exciting are the insights it offers into postindustrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism’s entangled relationship with freedom. For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. I don’t believe that there’s just one kind of capitalism. There are many different kinds, and we can make institutional changes to make capitalism more humane.