|
Menger, Jevons, and Walras un-homogenized, de-homogenized, and homogenized: a comment on Peart. (response to S. Peart in this issue, p. 307)
|
What did Jaffe (1976) mean by de-homogenizing Menger, Jevons, and Walras after all? The first thing that comes to mind is that they had been homogenized at some point and that Jaffe was trying to restore them to their original position of "un-homogenized" authors. The question then becomes: "What does 'homogenize' mean?" Here the example of milk homogenization is particularly telling. Homogenizing milk consists of breaking up its fat globules into very fine particles, the purpose of the whole process being to blend its diverse elements into a uniform mixture so that cream no ...
Find more facts and information related to the
article "Menger, Jevons, and Walras un-homogenized, ..."