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But Economics Is Not an Experimental Science

[Symposium: Con out of Economics]

By Christopher A. Sims

Journal of Economic Perspectives, Spring 2010

The fact is, economics is not an experimental science and cannot be. "Natural" experiments and "quasi" experiments are not in fact experiments. They are rhetorical devices that are often invoked to avoid having to confront real econometric difficulties. N...

Inside the Black Box: The Credit Channel of Monetary Policy Transmission

[Symposium: The Monetary Transmission Mechanism]

By Ben S. Bernanke and Mark Gertler

Journal of Economic Perspectives, Fall 1995

The 'credit channel' theory of monetary policy transmission holds that informational frictions in credit markets worsen during tight-money periods. The resulting increase in the external finance premium--the difference in cost between internal and externa...

Pre-analysis Plans Have Limited Upside, Especially Where Replications Are Feasible

[Symposium: Pre-Analysis Plans in Economics]

By Lucas C. Coffman and Muriel Niederle

Journal of Economic Perspectives, Summer 2015

The social sciences—including economics—have long called for transparency in research to counter threats to producing robust and replicable results. In this paper, we discuss the pros and cons of three of the more prominent proposed approach...

Retrospectives: Say's Law

By William J. Baumol

Journal of Economic Perspectives, Winter 1999

What is perhaps most curious about 'Say's law' is the continuing disagreement on its substance and to whom it should be credited. John Maynard Keynes summarized the law as 'supply creates its own demand' but it is now generally agreed that Keynes did not ...

Why Have Americans Become More Obese?

By David M. Cutler, Edward L. Glaeser, and Jesse M. Shapiro

Journal of Economic Perspectives, Summer 2003

Americans have become considerably more obese over the past 25 years. This increase is primarily the result of consuming more calories. The increase in food consumption is itself the result of technological innovations which made it possible for food to b...