Paul H. Freedman is the Chester D. Tripp Professor of History at Yale University. He received his Ph.D. from Berkeley in 1978. Freedman specializes in medieval social history, the history of Spain, and most recently history of cuisine. He is the author of several books, The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983), Origins of Peasant Servitude in Medieval Catalonia (1991), Images of the Medieval Peasant (1999) and two collections of essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d'historia de la pagesia catalana (Writings on the History of the Catalan Peasantry, translated into Catalan). More recently Freedman edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times published by Thames & Hudson (London) and in the US by the University of California Press (2007). His book on the demand for spices in medieval Europe was published in 2008 by Yale University Press. It is entitled Out of the East: Spices and the Medieval Imagination. Professor Freedman has served at Yale as Director of Undergraduate Studies in History, Director of the Medieval Studies Program and—most recently—Chair of the History Department. He has offered graduate seminars on the social history of the Middle Ages, church, society and politics, and agrarian studies. A Fellow of the American Academy of Arts and Sciences and the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d'Estudis Catalans. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant.
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