| Interests/Identifiers |
I am a professor of history at Yale University. My teaching and research over many years has concentrated on the history of the Middle Ages (particularly in Catalonia). The history of food and cuisine is a relatively recent interest. (relatively . . . since about 2004). I published Out of the East: Spices and the Medieval Imagination in 2008 and research for this was in some sense a bridge to studying modern cuisine. By the time this came out, however, I had already edited a book entitled Food: The History of Taste, which won a prize from the International Association of Culinary Professionals and was nominated for a James Beard award. It has been translated into ten languages.
My only previous presentation to the Oxford Food Symposium, on the use of French in US restaurant menus, was in 2009.
Ten Restaurants that Changed America, a way of looking at US food history through ten examples, was published in September, 2016. American Cuisine and How It Got This Way appeared in October of 2019. Both are intended to answer the question what is American cuisine and how has it reflected social trends and divisions?
I am currently finishing a short book with the title “Why Food Matters”.
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