March 13, 2017
CONTACT: Dr. Bruce Brasington, 806-651-2426, firstname.lastname@example.org
COPY BY: Rana McDonald, 806-651-2129, email@example.com
Food Historian to Speak at WTAMU’s Distinguished Lecture Series
CANYON, Texas—Everything has a history, including food and that will be the focus of a West Texas A&M University Distinguished Lecture Series March 23 with Dr. Paul Freedman, Chester D. Tripp Professor of History at Yale University. His presentation, “1914-1924: A Turning Point in America Food History,” begins at 7:30 p.m. in the Sybil B. Harrington Fine Arts Complex, Recital Hall.
Freedman is renowned as both a medieval historian and a specialist in the history of food and dining. He edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times and co-edited Food in Time and Place. He authored the 2008 book, Out of the East: Spices and the Medieval Imagination, which explores the demand for spices in medieval Europe, and his latest book, Ten Restaurants That Changed America, was published in 2016. Freedman also won a 2008 cookbook award from the International Association of Culinary Professionals for Food: The History of Taste.
He earned his bachelor’s degree at the University of California at Santa Cruz and his Master of Library Science degree and a Ph.D. in history at the University of California. Freedman spent 18 years at Vanderbilt University before joining the faculty at Yale in 1997, where he currently serves as the chair of the Program in the History of Science and Medicine. He is a Fellow of the Medieval Academy of America and a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d’Estudis Catalans.
The lecture is free and open to the public. For more information, contact Dr. Bruce Brasington, professor of history, at 806-651-2426 or firstname.lastname@example.org.