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Cultural Goods Production, Cultural Capital Formation and the Provision of Cultural Services

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  • Sao-Wen Cheng

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Abstract

Cultural capital is assumed to benefit all members of society. It is accumulated through the consumption of cultural goods, cultural services are provided by 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 cultural-goods 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.

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File URL: http://www.wiwi.uni-siegen.de/vwl/repec/sie/papers/119-05.pdf
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Bibliographic Info

Paper provided by Universität Siegen, Fakultät Wirtschaftswissenschaften, Wirtschaftsinformatik und Wirtschaftsrecht in its series Volkswirtschaftliche Diskussionsbeiträge with number 119-05.

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Length: 27 pages
Date of creation: Jan 2005
Date of revision:
Handle: RePEc:sie:siegen:119-05

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Keywords: cultural capital; cultural services; cultural goods;

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  1. David Throsby, 1999. "Cultural Capital," Journal of Cultural Economics, Springer, vol. 23(1), pages 3-12, March.
  2. Carlos Ulibarri, 2000. "Rational Philanthropy and Cultural Capital," Journal of Cultural Economics, Springer, vol. 24(2), pages 135-146, May.
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Cited by:
  1. Su-Hyun Berg & Robert Hassink, 2013. "Creative industries from an evolutionary perspective: A critical literature review," Papers in Evolutionary Economic Geography (PEEG) 1306, Utrecht University, Section of Economic Geography, revised Apr 2013.

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