If there is a test case for the proposition that corporate property regimes lead to the improvement of a commons, then it is food. More specifically, it is the traditional foods of a particular culture. No one owns these. Here in the Philppines, no one owns the idea of pansit which is a kind of noodle dish, or of skewered chicken, or of shucked corn roasted on a street corner. These are part of a food culture; and according to our leading economic lights, they should therefore stagnate into a culinary puddle of lassitude and waste. Who would improve that which they do not own?
Well, it turns out lots of people will. There is pansit and roasted corn and a multitude of soups and stews that I forget the names of on just about every corner — just as, in the U.S., the common ownership of pizza and moo shu pork has not deterred countless restaurant owners from concocting their own versions of these. To the contrary, it is in the culinary commons that invention is most alive. I can treat you to a lot more varieties of moo shu in San Francisco than I can varieties of a Big Mac. That is because there are no varieties of Big Macs. The corporate property regime has frozen it in place, to change only when a hulking legal and marketing bureaucracy permits.