Licence to Dine: 007 and the Real Exchange Rate

Lee Craig (), Julianne Treme and Thomas Weiss

No 29415, NBER Working Papers from National Bureau of Economic Research, Inc

Abstract: We constructed a time series of menu prices for the identifiable restaurants at which James Bond dined in France and the UK that yields one of the few international price series representing luxury services. This series enabled us to calculate a real exchange rate based on prices pertinent to international travelers. We also compiled a time series on the salary of workers in the British Civil Service at Grade 7, like Bond, from 1953 to 2019. Our results indicate that French restaurant prices increased faster than Grade 7 salaries over the entire period and changes in the British exchange rate were not favorable for British travelers. To dine weekly in France, during the 1950s and 1960s, Bond would have spent 18 percent of his salary; whereas over the course of the Euro era the same basket of luxury services would have required on average 26 percent of his salary. Finally, our data indicate a likely violation of the law of one price during both the Pound-Franc and Pound-Euro eras.

JEL-codes: D4 E3 F2 N10 N14 Z3 (search for similar items in EconPapers)
Date: 2021-10
New Economics Papers: this item is included in nep-eec, nep-his, nep-mac, nep-mon and nep-opm
Note: DAE IFM
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Published as "The spy who dined well: James Bond and the real cost of fine dining" Thomas J. Weiss, Lee A. Craig & Julianne Treme Applied Economics, 55:5, 504-517, DOI:10.1080/00036846.2022.2091108

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