In Defense of Globalization
Here's a book that I just might get. It's by Jagdish Bhagwati, currently a professor at Columbia University. Bhagwati is a leading expert on economics, and has the experience, credentials and credibility to back that up. In this book, he makes an unpopular, but compelling case for globalization. While opponents of globalization and free trade point to loss of jobs and the exploitation of third world labour, Bhagwati insists that globalization shouldn't come at that price -- in fact, if anything, he recognizes that the only way it will work is for governments to fix their domestic economies -- especially the social nets that will cushion the blow to those less fortunate. He points that the focus of open markets and a global economy should be on the poor around the world -- only by helping them, can a global economy really work. He's favours globalization, but globalization with social responsibility -- and there's no reason globalization shouldn't be tempered as such -- the reliance shouldn't be on businesses to exercise social responsibility -- governments should be shouldering such efforts. Read the complete review comes in BusinessWeek magazine.
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
Comments
Post a Comment