They’re the unforeseen culinary consequences of taxes, trade-wars and the government regulation of food and drink. When most people walk into their local bar, restaurant or supermarket, they see a reflection of local food culture. But many of those local tastes and preferences have been were borne out of economic decisions made centuries ago. We explore food culture through the lens of the “dismal science.”


  • Tom Standage Business Editor, The Economist; author of "An Edible History of Humanity" and "A History of the World in 6 Glasses" (Pub: Walker & Company)
  • John Nye Frederic Bastiat Chair in Political Economy, Mercatus Center, George Mason University; author "War, Wine, and Taxes: The Political Economy of Anglo-French Trade, 1689-1900" (Princeton)

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