Paul Freedman’s Followers (101)

Paul Freedman

Born

in New York, NY, The United States

September 15, 1949

Website

http://history.yale.edu/people/paul-freedman

Genre

History, Nonfiction

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Paul H. Freedman is the Chester D. Tripp Professor of History at Yale University. He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.

His 1999 book Images of the Medieval Peasant won the Medieval Academy's prestigious Haskins Medal.

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Professor Freedman specializes in medieval social history, the history of Spain, comparative studies of the peasantry, trade in luxury products, and history of cuisine.

Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley. He earned a Ph.D. in History at the same institution in 1978. His doctoral work focused on medieval Catal Paul H. Freedman is the Chester D. Tripp Professor of History at Yale University. He specializes in medieval social history, the history of Spain, the study of medieval peasantry, and medieval cuisine.

His 1999 book Images of the Medieval Peasant won the Medieval Academy's prestigious Haskins Medal.

~~

Professor Freedman specializes in medieval social history, the history of Spain, comparative studies of the peasantry, trade in luxury products, and history of cuisine.

Freedman earned his BA at the University of California at Santa Cruz and an MLS from the School of Library and Information Studies at the University of California at Berkeley. He earned a Ph.D. in History at the same institution in 1978. His doctoral work focused on medieval Catalonia and how the bishop and canons interacted with the powerful and weak elements of lay society in Vic, north of Barcelona. This resulted in the publication of The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983).

Freedman taught for eighteen years at Vanderbilt University before joining the Yale faculty in 1997. At Vanderbilt, he focused on the history of Catalan peasantry, papal correspondence with Catalonia and a comparative history of European seigneurial regimes. He was awarded Vanderbilt’s Nordhaus Teaching Prize in 1989 and was the Robert Penn Warren Humanities Center Fellow there in 1991-1992. During that time he published his second book, Origins of Peasant Servitude in Medieval Catalonia (1991).

Since coming to Yale, Professor Freedman has served as Director of Undergraduate Studies in History, Director of the Medieval Studies Program and Chair of the History Department. He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies (as part of a team-taught course).

Freedman was a visiting fellow at the Max-Planck-Institut für Geschichte in Göttingen in 2000 and was directeur d’Études Associé at the École des Hautes Études en Sciences Sociales in Paris in 1995. He also published his third book, Images of the Medieval Peasant (1999) and two collections of essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d’historia de la pagesia catalana (writings on the history of the Catalan peasantry translated into Catalan).

More recently Freedman edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames & Hudson (London) and in the US by the University of California Press (2007). His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press. It is entitled Out of the East: Spices and the Medieval Imagination. Freedman also edited two other collections with Caroline Walker Bynum, Last Things: Death and the Apocalypse in the Middle Ages (1999) and with Monique Bourin, Forms of Servitude in Northern and Central Europe (2005).

A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d’Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association’s Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy’s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981. ...more

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Average rating: 3.89 · 2,487 ratings · 336 reviews · 36 distinct works • Similar authors

	Ten Restaurants That Changed America by Paul Freedman, Danny Meyer (Introduction) 3.77 avg rating — 1,188 ratings — published 2016 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Food: The History of Taste 4.03 avg rating — 272 ratings — published 2007 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	American Cuisine: And How It Got This Way 3.84 avg rating — 225 ratings — published 2019 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why Food Matters (Why X Matters Series) 3.42 avg rating — 79 ratings — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Images of the Medieval Peasant 3.68 avg rating — 19 ratings — published 1999 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Early Middle Ages, 284–1000 4.62 avg rating — 13 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Food in Time and Place: The American Historical Association Companion to Food History by Paul Freedman (Editor), Joyce E. Chaplin (Editor), Ken Albala (Goodreads Author) (Editor) really liked it 4.00 avg rating — 12 ratings — published 2014 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Origins of Peasant Servitude in Medieval Catalonia 3.20 avg rating — 5 ratings — published 1991 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Culture Cuisine Cooking - An East Java Peranakan Memoir it was amazing 5.00 avg rating — 2 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia liked it 3.00 avg rating — 3 ratings — published 1983	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Quotes by Paul Freedman (?)

“At the head of the Forum menu, the equivalent of the Hawaiian Room menu’s cheery “Aloha,” was the portentous “Cenabis bene . . . apud me” from Catullus (“You will dine well . . . at my table”).18 The ice buckets for Champagne were modeled on Roman soldiers’ helmets. The head of Bacchus, the god of wine, decorated copper and brass service plates (made in Milan), and the waiters were gotten up in imperial-purple and royal-blue outfits that vaguely suggested togas.”
― Paul Freedman, Ten Restaurants That Changed America

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“Accurate information and better technology are important in promoting discovery, but so are excessively optimistic, unrealistic, even flat-out false anticipations. The marvelous is more important than the scientific in the initial and most risky stages of innovation. Business histories tend to emphasize technological or conceptual, “paradigm-shifting” breakthroughs, but it is the crazes, fads, and marvels that seize the imagination, including that of investors and those who undertake physical and financial risks. The gold rush, the Internet craze, tulip mania, the South Sea Bubble—some of these were exaggerations, others were swindles, but they have a prominent, if unappealingly irrational, place in the history of innovation.”
― Paul Freedman, Out of the East: Spices and the Medieval Imagination

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Paul Freedman’s Followers (101)

Paul Freedman

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