| Title | : | The Big Three in Economics: Adam Smith, Karl Marx, and John Maynard Keynes |
| Author | : | |
| Rating | : | 4.99 (706 Votes) |
| Asin | : | 0765616947 |
| Format Type | : | Hardcover |
| Number of Pages | : | 256 Pages |
| Publish Date | : | 2006-12-22 |
| Genre | : |
History comes alive in this fascinating story of opposing views that continue to play a fundamental role in today's politics and economics. "The Big Three in Economics" traces the turbulent lives and battle of ideas of the three most influential economists in world history: Adam Smith, representing laissez faire; Karl Marx, reflecting the radical socialist model; and John Maynard Keynes, symbolizing big government and the welfare state. Each view has had a significant influence on shaping the modern world, and the book traces the development of each philosophy through the eyes of its creator. In the twenty-first century, Adam Smith's "invisible hand" model has gained the upper hand, and capitalism appears to have won the battle of ideas over socialism and interventionism. But author Mark Skousen shows that, even in the era of globalization and privatization, Keynesian and Marxian ideas continue to play a significant role in economic policy.
Editorial : About the Author Mark Skousen is a Presidential Fellow at Chapman University in California. Since 1980, Skousen has been editor in chief of Forecasts & Strategies, a popular award-winning investment newsletter. He has written for the Wall Street Journal, Forbes, the Christian Science Monitor, and the Journal of Economic Perspectives. His economics works include The Structure of Production (NYU Press), The Making of Modern Economics (ME Sharpe), Economic Logic (Capital Press), and EconoPower (Wiley &Sons). His investment books include Investing in One Lesson (Capital Press), and The Maxims of Wall Street (Eagle Publishing). His latest book is A Viennese Waltz Down Wall Street: Austrian Economics for Investors (LFB Publishers).
If you ever wondered what goes on behind the scenes in a great restaurant, this book is for you. Boulud allows the author pretty much free access to the internal workings of Daniel.
What is reported is a calculated mad dash at service time to prepare amazing dishes on time to serve them so that it appears to the customer as seamless and enchanting how this marvelous food appears.
The controlled chaos that is observed among the army of cooks, the pass and wait team is of a world and language even many of us home gourmets are unaccustomed to. As this is a history, I suppose that is unavoidable, but the author is unashamedly opinionated. The book misses any comparison between the 3 economists. The premise of this book is a year in the life of a great restaurant at a time when the pressure is on to get a fourth star from the NYT food critic. Brenner scopes out one of the world's finest eateries as it pursues the missing star--the fourth from food reviewer Wm. Kenney's novel "Teen
No comments:
Post a Comment