Edible economics A hungry economist explains the world

Chang (Economics: The User's Guide), a professor of economics at SOAS University of London, blends culinary facts and economic expertise in this rollicking guide that makes "economics more palatable by serving it with stories about food." "Economics has a direct and massive impact on our lives," Chang writes, and, in an effort to make knotty concepts accessible to a wide audience, he explains economic theory with culinary anecdotes: okra's use in gumbo gives way to a discussion of how the vegetable was brought to the U.S. via the slave trade, and how free market economics only grant freedom to some. Bananas lead to a look at the effects of multinational companies on "host economies," and a personal story about a spice being "taken for granted" leads Chang to extrapolate on unpaid care work, which isn't included in GDP calculations but "would amount to 30--40% of GDP" if it were. Chang infuses the survey with food-related trivia (strawberries aren't actually berries, South Koreans consume 10 times more garlic than Italians), covers an impressive swath of economics, and concludes with a call that readers scrutinize, think imaginatively, and be open-minded in their quest for economic knowledge. Lay readers with a taste for the field will find plenty to savor. Agent: Ivan Mulcahy, Mulcahy Sweeney Literary. (Jan.)

Economist Chang takes an offbeat approach to the dismal--but delicious--science. Born in Korea, the author studied in England at a time when the food was inarguably awful. Yet even in the land of toad in the hole and bubble and squeak, global trends began to break through. "With increase in international trade, international migration and international travel," writes Chang, "people everywhere have become more curious about and open to foreign foods." So it is that Britain became a multiflavored nation even at a time when economics became monocultural. Using foodstuffs as metaphors as much as things in and of themselves, Chang examines them in the light of economic history. Okra, for example, came from Africa on the Middle Passage, affording the author an opportunity to reflect on the contributions of enslaved Africans not just to the antebellum economy, but also to present-day wealth. Without tobacco and cotton revenues, he writes, America would have never become an industrial marvel. The author also clearly enumerates how developing nations have been repeatedly victimized by colonialism and have an indolent if rapacious ruling class ("unproductive landlords, undynamic capitalist class, vision-less and corrupt political leaders"). Moreover, he adds, many key exports such as cochineal and indigo became valueless once European labs figured out how to make even less expensive synthetic versions. Switzerland is the site of many of these labs. However, in a chapter about chocolate, Chang notes that it's incorrect to think it's a service-based economy: "Switzerland is actually the most industrialized economy in the world, producing the largest amount of manufacturing output per person," whether chocolate or machine parts. Writing gamely and with admirable lucidity, Chang concludes with another metaphor, urging that "the best economists should be, like the best of the cooks, able to combine different theories to have a more balanced view." It'll help to have Econ 101 under your belt to appreciate this book, but it makes for fine foodie entertainment. Copyright (c) Kirkus Reviews, used with permission.