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Please use this identifier to cite or link to this item: http://hdl.handle.net/2108/64

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contributor.authorMarini, Giancarlo-
contributor.authorAdriani, Fabrizio-
contributor.authorScaramozzino, Pasquale-
date.accessioned2005-10-17T10:00:53Z-
date.available2005-10-17T10:00:53Z-
date.issued2003-07-
identifier.urihttp://ssrn.com/abstract=428522-
identifier.urihttp://hdl.handle.net/2108/64-
description.abstractThis paper examines the inflationary consequences of a currency changeover in a simple model of the catering market. It is shown that the change in cash denomination acts as a coordination device shifting the industry to a high-price equilibrium. Empirical evidence based on data from the Michelin Red Guide strongly supports the predictions of our model against competing explanations. A permanent change in relative prices has taken place in Euroland, with strong redistributional effects in favour of some segments of the catering sector.en
format.extent308229 bytes-
format.mimetypeapplication/pdf-
language.isoenen
publisherCEISen
relation.ispartofseriesCEIS Tor Vergata Research Paperen
relation.ispartofseries27en
titleThe Inflationary consequences of a currency changeover: evidence from the Michelin Red guideen
typeArticleen
Appears in Collections:Research papers

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