Citation link: https://nbn-resolving.org/urn:nbn:de:hbz:467-93
DC FieldValueLanguage
dc.contributor.authorCheng, Sao-Wen-
dc.date.accessioned2019-09-02T09:52:57Z-
dc.date.available2005-12-2T12:12:12Z-
dc.date.available2019-09-02T09:52:57Z-
dc.date.issued2005-
dc.description.abstractCultural capital is assumed to benefit all members of society. It is accumulated through the consumption of cultural services and is diminished through depreciation. Using the stock of cultural goods (e.g. cultural heritage, works of arts, literature and music), cultural services are provided by the cultural services industry; the stock of cultural goods is enlarged by the flow of new cultural goods created by individuals who are both consumers and creators of culture and whose utility is positively affected by the cultural goods they created. In the no-policy market economy, individuals tend to ignore the positive external effects of their cultural services consumption and creation of cultural goods on other individuals via augmenting cultural capital and cultural-goods stock. Consequently, less cultural capital and culturalgoods stock will be accumulated. The efficient allocation can be restored by introducing an appropriate subsidy that stimulates the consumers’ demand for cultural services, and the creation of new cultural goods, promotes the accumulation of cultural capital and cultural goods.en
dc.identifier.urihttps://dspace.ub.uni-siegen.de/handle/ubsi/859-
dc.identifier.urnurn:nbn:de:hbz:467-93-
dc.language.isoenen
dc.rights.urihttps://dspace.ub.uni-siegen.de/static/license.txtde
dc.subject.ddc330 Wirtschaftde
dc.subject.otheröffentliches Gutde
dc.subject.otherVerteilungstheoriede
dc.subject.otherKultur/Wirtschaftsmodellde
dc.titleEconomic theory of culture : a dynamic approachen
dc.typeDoctoral Thesisde
item.fulltextWith Fulltext-
ubsi.date.accepted2004-12-21-
ubsi.publication.affiliationFachbereich 5, Wirtschaftswissenschaften, Wirtschaftsinformatik und Wirtschaftsrechtde
ubsi.subject.ghbsPNH-
ubsi.type.versionpublishedVersionde
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