Controlling the Price Level
Robert Hall ()
No 6914, NBER Working Papers from National Bureau of Economic Research, Inc
Abstract:
Governments determine the size of the unit of value just as they determine the length of the length and weight of physical units of measure. What are the different ways that a government can control the size of the unit of value, that is, control the price level? In general, the government designates a resource gold, paper currency, another country's currency and defines its unit of value as a particular amount of that resource. An interesting variant proposed by Irving Fisher in 1913 and implemented more recently in Chile is to alter the resource content of the unit to stabilize the price level. Another idea is to alter the interest rate paid on reserves in a way that stabilizes the price level.
JEL-codes: E42 (search for similar items in EconPapers)
Date: 1999-01
Note: EFG
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (9)
Published as Contributions to Macroeconomics, (The B.E. Journal of Macroeconomics), Vol. 2: Iss. 1, Article 5 (2002)
Published as American Journal of Economics and Sociology, Vol. 64, no. 1 (January 2005): 93-112
Downloads: (external link)
http://www.nber.org/papers/w6914.pdf (application/pdf)
Related works:
Journal Article: Controlling the Price Level (2005) 
Journal Article: Controlling the Price Level (2002) 
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
HTML/Text
Persistent link: https://EconPapers.repec.org/RePEc:nbr:nberwo:6914
Ordering information: This working paper can be ordered from
http://www.nber.org/papers/w6914
Access Statistics for this paper
More papers in NBER Working Papers from National Bureau of Economic Research, Inc National Bureau of Economic Research, 1050 Massachusetts Avenue Cambridge, MA 02138, U.S.A.. Contact information at EDIRC.
Bibliographic data for series maintained by ().