ELASTICITIES OF DEMAND FOR FOOD: AN ANALYSIS USING NON-ADDITIVE UTILITY FUNCTIONS ALLOWING FOR HABIT FORMATION.

The purpose of this paper is to assess the roles of habit formation and of responsiveness to price and expenditure changes in explaining U.S. consumption of four major types of food: meats, produce, cereal and bakery products, and miscellaneous foods. Substitution possibilities among these food type...

Full description

Bibliographic Details

Published in:	Southern Economic Journal Vol. 43; no. 1; pp. 879 - 892
Main Author:	Manser, Marilyn E.
Format:	Article
Published:	Wiley-Blackwell Jul76
Subjects:	Consumption (Economics) Elasticity (Economics) Utility functions United States
Online Access:	View this record in EBSCOhost