About this Event
On the most obvious level, food matters because we cannot survive without it. Acquiring, distributing and consuming food also accounts for a large percentage of the global economy and, unfortunately, contributes to about 20% of the conditions creating climate alteration. Food also has deep cultural meaning for our individual and collective identity, from dietary laws governing religious observance to favorite foods of childhood to mistrust of foreigners based on their food. The talk focuses on how we look at food especially in terms of such considerations as male/female preferences and class differences.
About Paul Freedman:
Paul Freedman is the Chester D. Tripp Professor of History at Yale. His teaching and research over many years concentrated on the history of the Middle Ages (particularly in Catalonia). The history of food and cuisine is a relatively recent interest. In 2007 Freedman edited Food: The History of Taste, translated into ten languages. In addition to the book under discussion today, American Cuisine and How It Got This Way, he is also the author of Ten Restaurants that Changed America, (2016).
This event will now require proof of vaccination. Please bring your vaccination card with you.
Event Venue & Nearby Stays
Athenaeum of Philadelphia, 219 South 6th Street, Philadelphia, United States
USD 5.00 to USD 20.00