Michael David Coogan

Paul Freedman

Eve Levavi Feinstein

Shulamit Ambalu

Provides a detailed glimpse into the philosophy and practices of the religions of the world, describing the belief system, doctrine, ideology and conventions of each as well as illustrations and artwork to help make complex ideas more accessible.

The Religions Book

From Delmonico's to Sylvia's to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.

Ten Restaurants that Changed America

For decades, skeptical foreigners, even many Americans themselves, have doubted the existence of American cuisine, believing that hamburgers, hot dogs, and pizza define the nation's palate. Not so, says leading food historian Paul Freedman, whose book chronicles American culinary habits from the early days of the new republic to the present. Showing how regional dishes like New England clam chowder and Louisiana gumbo yielded to powdered milk, ketchup, and packaged baloney, Freedman traces the twentieth-century rise of processed food, standardization, and fast-food restaurants. With the recent farm-to-table movement, a culinary revolution, however, has now transformed the way Americans eat. Whether analyzing how corporations and advertisers used seduction and guilt to dictate women's food-shopping habits, exploring how class has always determined what Americans eat, or documenting the countless contributions provided by a never- ending stream of immigrants who have actually created America's unique cuisine, Freedman has written a landmark work revealing an astonishing history most of us thought we never had.

And How It Got This Way

American Cuisine

Professor Paul Freedman

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

The History of Taste

Food

The Early Middle Ages, 284–1000

This 1991 book is an examination of Catalonian peasants in the Middle Ages integrating archival evidence with medieval theories of society.

The Origins of Peasant Servitude in Medieval Catalonia

Ken Albala

Joyce E. Chaplin

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

The American Historical Association Companion to Food History

Food in Time and Place

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

Why Food Matters

Caroline Walker Bynum

When the medievals spoke of "last things" they were sometimes referring to events, such as the millennium or the appearance of the Antichrist, that would come to all of humanity or at the end of time. But they also meant the last things that would come to each individual separately—not just the place, Heaven, Hell, or Purgatory, to which their souls would go but also the accounting, the calling to reckoning, that would come at the end of life. At different periods in the Middle Ages one or the other of these sorts of "last things" tended to be dominant, but both coexisted throughout. In Last Things, Caroline Walker Bynum and Paul Freedman bring together eleven essays that focus on the competing eschatologies of the Middle Ages and on the ways in which they expose different sensibilities, different theories of the human person, and very different understandings of the body, of time, of the end. Exploring such themes as the significance of dying and the afterlife, apocalyptic time, and the eschatological imagination, each essay in the volume enriches our understanding of the eschatological awarenesses of the European Middle Ages.

Death and the Apocalypse in the Middle Ages

Last Things

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

American Cuisine: And How It Got This Way

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.

Spices and the Medieval Imagination

Out of the East

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Paul Freedman

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