The essays in this volume were a challenge to me to write. I am an economist to the core, inclined to evaluate most observed behavior and public policies with conventional neoclassical theory. The essays represent my attempt to come to grips with the meaning and importance of what I try to do as a professional economist. They reflect my attempt to acquire a new and improved understanding of the usefulness and limitations of the writings of professional economists, especially my own. In this regard, although I hope others will find the thoughts useful, the volume represents a personal statement of how one economist views his and others' work. For that reason the discussion is often openly normative, tinged with the conviction that social discourse is more than costs and benefits and that economics cannot be fully evaluated by the methods - economic methods - that are the subject of the evaluation. These essays could not have been written without considerable encouragement and help from colleagues and friends. The following people are recognized for having read one or more chapters and for having contributed critical, substantive comments: Diana Bailey, Wilfred Beckerman, Geoffrey Brennan, William Briet, James Buchanan, Delores Martin, David Maxwell, Mary Ann McKenzie, Warren Samuels, Robert Staaf, Richard Wagner, Karen Vaughn, and Bruce Yandle. I am very much in their debt. However, they should not be held accountable for any of the positions taken and any errors that may remain.

"As compared with the German edition ... which appeared in 1934, the present edition has been revised to a considerable extent."--Foreword, signed: Oskar Morgenstern. "Appendix" (chiefly bibliographical): p. 153-160.

A hilariously funny cookbook–cum–how–I–did–it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty–seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on–the–job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants–Ápizz and Peasant–and is one of the city's most–talked–about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen–and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step–by–step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding

The debate on the physical limits and constraints to the economic growth of globalized society is now widespread. This book explores the physical and economic aspects of the conflict between humans, with their thoughtless focus on growth through material production, and environmental constraints. In the context of the looming shortage of material resources and the latest science on climate change, Physical Limits to Economic Growth offers new insights which provide a broad and comprehensive picture of the conflict between humans and environmental constraints. The authors’ approach goes beyond the boundaries of specialized disciplines to explore climate change, resource depletion, technical innovation and the interactions between these within the socio-economic-institutional systems we live in. This volume looks at opportunities for rethinking these systems if we moved away from fossil fuel dependence, while considering the status of current mainstream economic thinking around this subject. Physical Limits to Economic Growth provides a genuine interdisciplinary examination of the physical limits to economic growth. It will be of interest to both students and academics in various disciplines in the areas of natural sciences, climate change and economics.

Perfected science is but an idealization that provides a useful contrast to highlight the limited character of what we do and can attain. This lies at the core of various debates in the philosophy of science and Rescher's discussion focuses on the question: how far could science go in principle—what are the theoretical limits on science? He concentrates on what science can discover, not what it should discover. He explores in detail the existence of limits or limitations on scientific inquiry, especially those that, in principle, preclude the full realization of the aims of science, as opposed to those that relate to economic obstacles to scientific progress. Rescher also places his argument within the politics of the day, where "strident calls of ideological extremes surround us," ranging from the exaggeration that "science can do anything"—to the antiscientism that views science as a costly diversion we would be well advised to abandon. Rescher offers a middle path between these two extremes and provides an appreciation of the actual powers and limitations of science, not only to philosophers of science but also to a larger, less specialized audience.