Among the most commonly asked questions during the annual World Economic Forum meeting in Davos (along with ‘which famous people have you seen?’ and ‘is it still snowing?’), is this: ‘will it actually achieve anything?’
The programme may strike a different note — this year’s Davos is apparently all about Shared Norms for the New Reality — but much of the discussion at the 41st World Economic Forum annual meeting in Davos this month will have a distinctly familiar ring to it.
from James Saft:
James Saft is a Reuters columnist. The opinions expressed are his own.
Just when it looked like Spain would force the euro zone to get serious about destroying its crippling debts, here comes plucky Belgium, hobbling its way to history.
from Chrystia Freeland:
The January/February issue of The Atlantic features Chrystia's cover story, "The Rise of the New Global Elite." The piece discusses the rise in income inequality over the past few decades, how today's tycoons are more likely to be self-made and cosmopolitan than the plutocrats of the past, and how the new elite have more in common with the nouveau riche in emerging markets than with their own countrymen.
from Felix Salmon:
Chrystia Freeland has a long essay in the Atlantic on the new global elite, which will eventually become her next book. It's well timed to coincide with the self-congratulatory plutocratic gabfest that is Davos, which kicks off in three weeks' time, and with which Chrystia is very familiar.
Yesterday evening Reuters.com streamed an interview with renowned economist Nouriel Roubini live from our studio at the World Economic Forum in Davos. Reuters columinst Felix Salmon presented the interview and all the questions he put to Roubini were sent in by visitors to our Davos 2010 live blog.
from Felix Salmon:
Every so often at Davos you have a short, startling conversation which completely changes the way you think about a subject -- and I just had one of those standing next to Dan Barber, the chef of Blue Hill Farm. He's a very smart, very funny guy, who's passionate about food on every level from preparing the ingredients of the dishes in his restaurants to the logistics of feeding the planet.