INSKEEP: Well, let's talk about that a little bit, because, of course, a lot of people who are arguing about food or arguing for local foods, for example, will be making an argument that well, they'll be arguing that it's worth it to pay a little more.
Food is a capitalist product of supply and demand. And I found it was the rules of economics that do the best job. I started when I lived, for a year, in Germany in my early 20s, and here was this new food environment and I decided I needed to make sense of it. TYLER COWEN: I've been a foodie most of my life.
But for the taste, not because he thinks it will save the world. He seeks to use his understanding of economics to zero in on the best food and best restaurants, and he shares what he's learned in a book called "An Economist Gets Lunch." Cowen is a fan of local food. Tyler Cowen is an economist, author of the blog Marginal Revolution, and a serious eater.
Let's turn now, to the economics of a good meal.
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