This research collection compiles key articles on the economics of reputation, starting from the origins of the ideas of asymmetric quality information and reputation, and going through to current articles, including the economics of collective reputation with implications for international trade. This is an ideal research resource for a graduate course in industrial organization or for the economist with interest in reputation issues. It is a useful reference for any economist's collection. 36 articles, dating from 1970 to 2015 Contributors include: G.A. Akerlof, F. Allen, B. Klein, D.M. Kreps, K.B. Leffler, H.E. Leland, P. Nelson, W.P. Rogerson, C. Shapiro, S. Tadelis, J.A. Tirole, R. Wilson

The aim of the book is to make the authors' scholarly research in the area of consumers' willingness-to-pay for new foods that have controversial attributes easily assessable to other researchers, students, and food policy makers. It addresses issues that arise in a market with conflicting information from interested parties, scientific sources, and the media. It begins with a discussion of research methods and information issues. These results include how consumers respond to food products that are produced with new technology that lowers farmers' costs of production, enhance nutrition and food safety for consumers, or adds variety to consumers' food choices. These results arise from data collected in a series of laboratory experiments on adult subjects at various sites in the US and consumer surveys worldwide. The data include socio-demographic attributes of subjects, and their revealed willingness-to-pay in auctions of experimental foods and food products under randomly assigned food labels and information treatments and contingent-valuation survey data.