Consider an analogy. A recipe is very quantitative and formulaic: “Combine 1 1/2 cups of flour and 2 tablespoons of baking powder. . . . Stir for 300 strokes. . . . Bake in a 325 Fahrenheit degree oven for 25 minutes.” Cooking involves the use of natural forces. The growth of yeast creates rising in bread. The force of heat must be harnessed for the activities of baking and boiling. By cooking, we play a role in the survival of the species and the general dynamics of biological evolution, which are not usually part of our conscious intent. Descriptions of an economy can also undoubtedly be quantitative and formulaic. The revenues of a company are $11 million, and its costs add up to $10.5 million. The income of a family is $36,945. Profits are equal to revenues minus costs. The threat of starvation motivates people to try to get an income. Our actions on markets have ramifications on prices, investment, and so on that go beyond our conscious intent. Quantification, forces—whether arising from physics or markets—and unconscious results are common characteristics of both cooking and economics.