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What Do Pureed Japanese Food and Climate Change Adaptation Have in Common?

Monday, February 13, 2017 8:44
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Read this front page NY Times story about how Japan’s restaurants are adjusting their menus to meet the demands of the large cohort of elderly Japanese eaters and then read my new NBER paper on endogenous innovation and climate change adaptation.  Demand creates supply and consumer well being rises.   Acemoglu and Linn (2004) provides the key insights that made me start to work on this topic.


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