Edible Economics: Ha-Joon Chang in conversation with Chef Ross Lewis
In his book Edible Economics, Ha-Joon makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items – where they come from, how they are cooked and consumed, what they mean to different cultures – to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism’s entangled relationship with freedom and unfreedom. Ha-Joon shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it – and, with it, the world.