Where the truth lies
Capitalism has brought us full circle to a place that looks a lot like where we stood just before the crash in 2007. Sameer Dossani says the way forward is …
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The gold medal
Alfred Nobel was once cast as “the merchant of death” for his invention of dynamite. Is the economics establishment’s use of his name to brand its fake Nobel Prize marring …
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An errant economist
Stefan Kesting and André Pedersen Ystehede recount Thomas Schelling’s journey. He was recognised for his contributions to understanding international cooperation and conflict, game theory, behavioural and complexity economics, agent-based modelling and …
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A guide through imperfection
Ulrich Volz charts the half-century long path of an economics giant. Joe Stiglitz was awarded the Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel in 2001 together …
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Nordhaus’s Nobel Prize is safe but the World isn’t
An economic analysis that won the highest of accolades and spawned influential followers has sharpened the threat from climate change, says Steve Keen. One of the provisions of the Nobel …
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Save our bacon
Food isn’t what it used to be. Peter Manley says its time to green up your eats. The range of foods available today in the developed world spans a nutritional spectrum …
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The Nobel Bailout
Nat Dyer tells the story of how two Nobel Prize winners almost brought down the world’s financial markets by putting their “rocket science” finance theory into practice. Sounds like a …
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Growing pains
Can we save the planet and retain capitalism? Is transition to socialism the only way to end our addiction to unsustainable growth? Breakthroughs in economic theory may be suggesting a new …
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Burning at the steak
Meat and dairy farming giants continue to feed the climate-changing emissions that threaten life on Earth. Carina Millstone says they could be off the menu tomorrow Countless reports tell us …
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Cereal Offenders
As investors have found rich pickings in the food sector as it caught the wave of commodity market deregulation, people have starved. Sophie van Huellen looks at the ingredients of …
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