Professor Paul Freedman
professor of History at Yale University
Professor Freedman specialises in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.
He has written a number of books, including “American Cuisine: And How it Got This Way” and “Ten Restaurants That Changed America“.
His honours include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals 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 and shared the Medieval Academy’s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.