Paul Freedman


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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
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Out of the East: Spices and...

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American Cuisine: And How I...

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Images of the Medieval Peasant

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Food in Time and Place: The...

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The Early Middle Ages, 284–...

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Culture Cuisine Cooking - A...

it was amazing 5.00 avg rating — 2 ratings
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The Origins of Peasant Serv...

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liked it 3.00 avg rating — 3 ratings — published 1991 — 4 editions
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Assaig d'història de la pag...

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liked it 3.00 avg rating — 2 ratings — published 1988
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“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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