“English and Catalan Medieval Cuisines Compared: Studying Cookbooks” with Professor Paul Freedman
About this Event
Join us for a lecture by Professor Paul Freedman, Chester D. Tripp Professor of History at Yale University who will present, “English and Catalan Medieval Cuisines Compared: Studying Cookbooks” as part of the programming for The C. Warren Hollister Lecture | 44th International Conference of the Haskins Society | Presiding, Hugh Thomas, University of Miami. In partnership with the Henry King Stanford Distinguished Professors in the Humanities Lecture Series.
Program Description: About 150 cookbooks survive from the twelfth to fifteenth centuries. The most influential cookbook in Catalan, the Libre de Sent Sovi, claims that the recipes come from a chef who served the king of England. While it has been customary to discount this as puffery, there are some connections because of the role of Sicily, the most important point of transmission of Arab/Persian cookery and object of both English and Catalan ambitions during the thirteenth century.
Paul Freedman has been a Professor of History at Yale since 1997. Before that he taught at Vanderbilt University. He received his doctorate from Berkeley in 1978. His teaching and research have concentrated on medieval Catalonia, the peasantry and luxury products, but he has also written extensively on modern as well as medieval food and cuisine, including Ten Restaurants that Changed America, (2016), American Cuisine and How It Got This Way, (2019) and Why Food Matters (2021). He is co-author of a children’s book (ages 10 and up) entitled Bite by Bite: American History through Feasts, Food and Side Dishes, published in May, 2024.
Lecture is free and open to the public as well as to attendees of the Haskins Society Conference. Please RSVP here to confirm your attendance.
For general directions to the program venue of Lakeside Pavilion, please CLICK HERE.
For transportation, parking, and walking directions on campus to Lakeside Pavilion, please CLICK HERE.
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