The Oxford Handbook of the Economics of Food Consumption and Policy (Oxford Handbooks)
This handbook brings together contributions from the top researchers in the economics of food consumption and policy. Designed as a comprehensive guide to academics and graduate students, it discusses theory and methods, policy, and current topics and applications.
Jayson L. Lusk previously served on faculty at Purdue University and Mississippi State University. Prof. Lusk earned a Ph.D. in Agricultural Economics from Kansas State University in 2000 and a B.S. in Food Technology from Texas Tech University in 1997. Lusk conducts research related to consumer behaviour and decision making, food and livestock marketing and policy, and non-market valuation. In the last 10 years, Lusk has published 4 books and over 100 articles in peer reviewed scientific journals, and has been invited to present his research at over 25 Universities. He is associate editor for six academic journals including the American Journal of Agricultural Economics and the Journal of Environmental Economics and Management. Professor Roosen received her Ph.D. in Economics from Iowa State University in 1999. Her research concentrates on consumer economics with a focus on the consumer decision-making process and food consumption and retail, and new technologies. She is a member of the American Agricultural Economics Association and European Agricultural Economics Association. Jason F. Shogren works on the behavioral underpinnings of private demand and public policy. Shogren is a fellow of the Agricultural and Applied Economics Association, and a fellow of the Beijer Institute, Royal Swedish Academy of Sciences.
Publisher: Oxford University Press
Published: United Kingdom, 15 August 2013
Format: Paperback / softback, 922 pages
Age Range: 0+
Other Information: black & white illustrations
Dimensions: 24.4 x 17.3 x 5.1 centimeters (1.59 kg)
Writer: Jayson L. Lusk, Juttta Roosen, Jason Shogren
Table of Contents
Jayson L. Lusk, Jutta Roosen, and Jason F. Shogren: Introduction Part I: Theory and Methods 1: Nicholas E. Piggott and Thomas L. Marsh: Constrained Utility Maximization and Demand System Estimation 2: Wallace E. Huffman: Household Production Theory and Models 3: John A. Fox: Risk Preferences and Food Consumption 4: David R. Just: Behavioral Economics and the Food Consumer 5: W.L. Adamowicz and Joffre D. Swait: Discrete Choice Theory and Modeling 6: Marco Costanigro and Jill J. McCluskey: Hedonic Analysis and Product Characteristic Models 7: Fredrik Carlsson: Non-Market Valuation: Stated Preference Methods 8: Frode Alfnes and Kyrre Rickertsen: Non-Market Valuation: Experimental Methods 9: Konstantinos Giannakas: Consumer Demand in Vertically Differentiated Markets 10: Pierre R. Merel and Richard J. Sexton: Models of Horizontal Product Differentiation in Food Markets 11: Michael K. Wohlgenant: Consumer Demand and Welfare in Equilibrium Displacement Models Part II: Food Policy 12: Park Wilde: Food Security Policy in Developed Countries 13: Awudu Abdulai and Christian Kuhlgatz: Food Security Policy in Developing Countries 14: William A. Masters: Economic Development, Government Policies and Food Consumption 15: Ian Sheldon: Food Standards and International Trade 16: Johan F.M. Swinnen and Thijs Vandemoortele: The Political Economy of Food Standards 17: Olof Johansson-Stenman: Health Investments under Risk and Ambiguity 18: Julie A. Caswell and Sven M. Anders: Private vs. Third Party vs. Government Labeling 19: Stephan Marette and Jutta Roosen: Bans and Labels with Controversial Food Technologies 20: Andreas C. Drichoutis, Rodolfo M. Nayga, Jr. and Panagiotis Lazaridis: Nutritional Labeling 21: Sandra A. Hoffmann: Food Safety Policy 22: Sean B. Cash: Policy Evaluation and Cost Benefit Analysis Part III: Topics and Applications 23: Jacinto F. Fabiosa: Globalization and Trends in Global Food Consumption 24: Joachim von Braun: Increasing Food Prices and the Consumer 25: Helen H. Jensen: Changing Nutritional Content of Food 26: Hayden Stewart: Food Away from Home 27: Christoph R. Weiss: Changes in Food Variety 28: Harry M. Kaiser: Effects of Generic Advertising on Food Demand 29: Fabrice Etile: Food Consumption and Health 30: Luis Miguel Albisu, Azucena Gracia, and Ana Isabel Sanjuan: Demographics and Food Consumption: Empirical Evidence 31: Sven-Olov Daunfeldt, Jonas Nordstroem, and Linda Thunstroem: Habit Formation in Food Consumption 32: Ted C. Schroeder and Glynn T. Tonsor: Demand for Meat Quality Attributes 33: Roland Herrmann and Ramona Teuber: Geographically Differentiated Products 34: Mario F. Teisl: Environmental Concerns in Food Consumption 35: Mariah L. Loureiro: Ethical Considerations and Food Demand
About the Author
Jayson L. Lusk previously served on faculty at Purdue University and Mississippi State University. Prof. Lusk earned a Ph.D. in Agricultural Economics from Kansas State University in 2000 and a B.S. in Food Technology from Texas Tech University in 1997. Lusk conducts research related to consumer behaviour and decision making, food and livestock marketing and policy, and non-market valuation. In the last 10 years, Lusk has published 4 books and over 100 articles in peer reviewed scientific journals, and has been invited to present his research at over 25 Universities. He is associate editor for six academic journals including the American Journal of Agricultural Economics and the Journal of Environmental Economics and Management. Professor Roosen received her Ph.D. in Economics from Iowa State University in 1999. Her research concentrates on consumer economics with a focus on the consumer decision-making process and food consumption and retail, and new technologies. She is a member of the American Agricultural Economics Association and European Agricultural Economics Association. Jason F. Shogren works on the behavioral underpinnings of private demand and public policy. Shogren is a fellow of the Agricultural and Applied Economics Association, and a fellow of the Beijer Institute, Royal Swedish Academy of Sciences.