Professor of History, Yale University
AND HOW IT GOT THIS WAY
To be published October 15, 2019
IACP Winner and James Beard Award Nominee for
FOOD: THE HISTORY OF TASTE
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American Cuisine and How It Got This Way
Out of the East: Spices and the Medieval Imagination
Ten Restaurants That Changed America
Images of the Medieval Peasant
Food: The History of Taste
The Origins of Peasant Servitude in Medieval Catalonia
Paul Freedman is a professor of history at Yale University where he has taught since 1997. From 1979 until 1997 he was at Vanderbilt University. His primary responsibilities are in the field of medieval European history and has written on topics related to the Middle Ages, especially with regard to Catalonia. His Images of the Medieval Peasant, published in 1999, won the Haskins Medal from the Medieval Academy of America. Related to the history of the medieval peasantry he has also written on The Origins of Peasant Servitude in Medieval Catalonia (1991).
He is also interested in the history of food and cuisine. Ten Restaurants that Changed America, a way of looking at US food history through ten examples,was published in September, 2016. In 2007, Freedman edited Food: The History of Taste, which won a prize from the International Association of Culinary Professionals and has been translated into ten languages. His book Out of the East: Spices and the Medieval Imagination (2008), looks at the desire for spices in the Middle Ages and how it led to European exploration and conquest.
His new book, American Cuisine and How It Got This Way will be published in October 2019. It begins with the question "what is American cuisine" and how has it changed over the past two hundred years?