Cooking Dinner for Adam Smith: Examining the Writing of Katrine Marçal

Elizabeth Dietz

Edited by Rianna Walcott

Art by Arta Ajeti https://www.instagram.com/artawork/

“It is not from the benevolence of the butcher, the brewer, or the baker that we expect our dinner, but from their regard to their own interest”. Adam Smith famously asserted the rational features of man in The Wealth of Nations in 1776, and inspired a constellation of theories on Homo Economicus that would come to define the field of Economics.  Over two centuries later, journalist Katrine Marçal wonders if these claims hold true. In Who Cooked Adam Smith’s Dinner? (2016) she points out that Adam Smith in fact had his dinner made by his mother, Margaret Douglas. Why did she make her son dinner? Not simply because of rational self-interest, thinks Marçal, as she develops a feminist critique of economic rationality. What could this perspective add to how we understand the economy? Perhaps it is time Economics students found out.

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