Paul H. Freedman Books

Applies the discoveries of the generation of food historians worldwide to the unashamedly romantic appeal of the subject: to the culinary accomplishments of diverse civilizations, past and present, and to the pleasures of dining.

Exploring the evolution of American culinary habits from post-colonial times to the present, this work highlights the themes of regionality, standardization, and variety that define the nation's diverse cuisine. Food historian Paul Freedman combines meticulous research with a passion for food, offering a captivating narrative enriched with engaging anecdotes that will appeal to food enthusiasts. His analysis reveals how America's history is intricately woven into its culinary practices, showcasing a vibrant and sometimes chaotic gastronomic landscape.

A fascinating tour of US history through food, as reflected in a century of restaurant menus. Menus aid our cultural memory. They provide unwitting historical evidence not only of what people were eating but of how they spent their leisure time, and what they valued. A Century of Dining Out offers a fascinating tour of American culture, using menus as a road map. As Henry Voigt explains, menus came into use with the nineteenth-century expansion of hotels and restaurants in the United States, a time when service à la russe--serving dishes in courses rather than all at once--was growing in popularity. For the first time, diners were offered choice and anticipation when dining outside the home. Menus were the written record of this novel experience. Throughout the book, Voigt weaves in two pervasive American themes--celebrations of civic progress and the growth of the middle class--to explore how menus have illustrated the quotidian life of US citizens from nearly all social classes. As he shows, menus can be read as markers of technological achievements and major historical events eras, from the Civil War and the Gilded Age to Prohibition and the Great Depression. Illustrated with nearly ninety color images, A Century of Dining Out offers vivid and visually sumptuous proof of the dining table's unsung importance to US history.

Focusing on Catalonian peasants during the Middle Ages, this work integrates archival evidence with medieval societal theories to provide a comprehensive analysis. It delves into the lives, social structures, and cultural practices of these rural communities, offering insights into their historical context and significance. The study sheds light on the interplay between local customs and broader societal norms, enriching our understanding of medieval peasant life in Catalonia.

With a sweep of more than 200 years, this lavishly illustrated history convinces us that there actually is an American cuisine.

The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration ,as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.   This engaging book explores the demand for spices: why were they so popular, and why so expensive?  Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era.  

Exploring the intersection of food and society, this work delves into how restaurants have shaped and mirrored American culture, class, gender roles, and the dynamics of assimilation and mass consumption. By highlighting ten influential establishments, it offers a rich social history that goes beyond mere culinary discussion, revealing the broader implications of dining experiences in the United States.

An award-winning historian makes the case for food's cultural importance, stressing its crucial role throughout human history

In diesem reich bebilderten Band entdecken Leser die kulinarischen Welten verschiedener Zivilisationen, sowohl vergangener als auch gegenwärtiger. Im Mittelpunkt stehen die grundlegenden Fragen von Nahrung und Überleben sowie die Gaumenfreuden derjenigen, die wählen konnten. Die Geschichte des Geschmacks wird beleuchtet: Wie Menschen über Essen dachten und denken, über Zutaten, Zubereitung und Präsentation. Vorlieben und kulinarische Prinzipien variieren, was Rückschlüsse auf unterschiedliche Gesellschaften zulässt. Prägende Einflüsse und globale Trends werden untersucht. Zwei zentrale Themen ziehen sich durch alle Kapitel: Ernährung und Gesundheit, wobei die Gefahren übermäßigen Essens und schädlicher Lebensmittel betont werden. Das zweite Thema behandelt den Zusammenhang zwischen gesellschaftlichem Status und Ernährung. Im mittelalterlichen Europa gab es einen strengen Kodex, der festlegte, welche Speisen welchem Stand angemessen waren. Die Menge und Kostbarkeit der Speisen symbolisierten gesellschaftliches Prestige. Die opulente Bewirtung des chinesischen Kaisers Qianlong und die Essgewohnheiten der europäischen und islamischen Elite verdeutlichen dies. Heute spiegeln verschiedene Geschmäcker Individualität wider, während der Zusammenhang zwischen Ernährung und sozialem Rang weiterhin relevant bleibt. Der Zugang zu bestimmten Qualitätsprodukten definiert heute den Status: Sag mir, was du isst, und ich sag dir, wer du bist.