History Department
History Department

IHS Workshop: "Salvage or Celebration?: Approaches to American Regional Cuisine in the Last 150 Years" by Paul Freedman, Yale University

Mon, March 20, 2017 | GAR 4.100

12:00 PM - 1:30 PM

"Salvage or Celebration?: Approaches to American Regional Cuisine in the Last 150 Years"

A workshop by
Dr. Paul Freedman
Chester D. Tripp Professor of History;
Chair, History of Science, History of Medicine Program
Yale University

The workshop paper is about regional cuisines of the US.  These have been largely displaced over the past 150 years by standardized and manufactured products diffused nationally so that the same cookies, lunch meat or soft drinks are consumed coast to coast and fast food has a similar mass market.  Between the end of the Civil War and the 1970s there were attempts to extol, catalogue or preserve regional culinary items and the paper considers several examples celebrating the persistence of such traditions or lamenting their fragility.

Paul Freedman is the Chester D. Tripp Professor of History and Chair of the History of Science, History of Medicine Program, at Yale University. From 1979 until 1997 he was at Vanderbilt University. His has written on the church, land-tenure and luxury products in the Middle Ages and more recently on the history of food and cuisine.  In 2007 Freedman edited Food: The History of Taste, which won a prize from the International Association of Culinary Professionals and has been translated into ten languages. Ten Restaurants that Changed America, a way of looking at US food history through ten examples, was published this past September.

Rachel Laudan
Author, former Professor, and Visting Research Affiliate,
Institute for Historical Studies
University of Texas at Austin

Free and open to the public. To RSVP and receive a copy of the pre-circulated paper, please email Courtney by 9 a.m., Friday, March 17.

Sponsored by: Institute for Historical Studies in the Department of History

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