Podcast appearances and mentions of Paul Freedman

How often do you clean your cellphone? Chances are you don't do it often unless the screen starts to get a little gross. This episode begins with some interesting intel that will have you cleaning your phone much more often than you likely do now. https://www.statefoodsafety.com/Resources/Resources/the-dirty-cell-phone-25-127-bacteria-per-square-inch# We all face big challenges in life. Yet, when it comes to the things that really take a toll and wear us down, it's the little hassles and frustrations that do the most damage. Your ability to handle the little things life throws at you is what determines the quality of your life, according to my guest Dr. Samantha Boardman, a clinical instructor in psychiatry and attending psychiatrist at Weill Cornell Medical College. She is founder of https://www.PositivePrescription.com and author of the book Everyday Vitality: Turning Stress into Strength (https://amzn.to/3szCZHB). Listen as she offers some extremely practical strategies to navigate the daily troubles we all face without letting them take such a big toll on you. Before you ever walk into an Italian, Mexican or Japanese, you already have a pretty good idea of what will be on the menu. Yet, when it comes to American food, is there such a thing as American cuisine? What do people in other countries think of when they think of American food? That's what Paul Freedman decided to explore. And what he found is fascinating. Paul is a history professor at Yale University and author of the book American Cuisine: And How it Got This Way (https://amzn.to/3JjoO03). Listen as he reveals some of the history and stories that shaped what Americans eat today. Is being happy good for your health? The answer is yes, but not necessarily in the way you think. Listen as I explain what researchers found that will really make you want to be happy and stay happy. https://www.hsph.harvard.edu/news/magazine/happiness-stress-heart-disease PLEASE SUPPORT OUR SPONSORS!!! INDEED:  Get a $75 SPONSORED JOB CREDIT to get your jobs more visibility at https://Indeed.com/SOMETHING  Support our show by saying you heard about Indeed on this podcast.  Terms & conditions apply. AURA: Save on the perfect gift by visiting https://AuraFrames.com to get $35-off Aura's best-selling Carver Mat frames by using promo code SOMETHING at checkout! SHOPIFY:  Sign up for a $1 per-month trial period at https://Shopify.com/sysk . Go to SHOPIFY.com/sysk to grow your business – no matter what stage you're in! MINT MOBILE: Cut your wireless bill to $15 a month at https://MintMobile.com/something! $45 upfront payment required (equivalent to $15/mo.).  New customers on first 3 month plan only. Additional taxes, fees, & restrictions apply. HERS: Hers is changing women's healthcare by providing access to GLP-1 weekly injections with the same active ingredient as Ozempic and Wegovy, as well as oral medication kits. Start your free online visit today at https://forhers.com/sysk DELL: It's your last chance to snag Dell Technologies' lowest prices of the year before the holidays! If you've been waiting for an AI-ready PC, this is their biggest sale of the year! Shop now at https://Dell.com/deals PROGRESSIVE: The Name Your Price tool from Progressive can help you save on car insurance! You just tell Progressive what you want to pay and get options within your budget. Try it today at https://Progressive.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hear about four new books for youth recommended by Carol Roberts, head of Young People's Services at Troy Public Library. "Bite by Bite: American History Through Feasts, Foods, and Side Dishes" (Marc Aronson & Paul Freedman, 2024) tracks the background of various foods. "Four Eyes" (Rex Ogle, ill. Dave Valeza, 2023), a graphic novel that shows the challenges of a student transitioning into middle school, which might help parents talk with a child facing similar transitions and isolation. "Hungry Bones" (Louise Hung, 2024) is the story of a young Asian girl who meets the ghost of an Asian girl who died over a century ago. "What Is Color? The Global and Sometimes Gross Story of Pigments, Paints, and the Wondrous World of Art" (Steven Weinberg, 2024) explains all about color, including how pigments are created by various elements form around the world. For more details, visit www.thetroylibrary.org. Produced by Brea Barthel for Hudson Mohawk Magazine.

La Paeria porta a aprovació en el ple d’aquest dijous la sol·licitud a la Generalitat del traspàs dels trams urbans de la carretera -148a i de la C-12z al seu pas per Balaguer Assumint aquest traspàs fins a la rotonda propera al cementiri nou, Carreteres es compromet a fer el nou col·lector del carrer Urgell i a arranjar la via Un total de 14 forners participaran aquest any en la 37a Mostra Nacional de Coques de Recapte i Samfaina que acollirà Balaguer en el marc de Fira Q el proper cap de setmana D’altra banda, es preveu que siguin uns 120 els apicultors participants en la XVI Jornada de la Mel, que aquest any commemorarà els 40 anys del primer concurs de mels en l’àmbit estatal que va tenir lloc a Balaguer l’any 1984 La Universitat de Lleida comptarà amb una planta pilot de biorefineria a Balaguer. El servei s’adreça a grups de recerca i a empreses i funciona a partir de biomassa agroalimentària i forestal Una alumna de 12 anys de primer d’ESO de l’Escola Vedruna Balaguer va patir ahir fractures de diversa consideració en llençar-se des d’un segon pis del centre. Els serveis d’emergència van evacuar la menor a l’hospital Arnau de Vilanova. No es tem per la seva vida La gelada de la matinada a Ponent afecta cultius de fruita dolça. Asaja demana als polítics que dotin els cultius amb sistemes de protecció contra gelades i pedregades PIMEC Lleida anima les empreses del territori a participar en la 37a edició dels Premis Pimes. La patronal distingirà les millors iniciatives empresarials desenvolupades a Catalunya per tal de posar en relleu l’aportació de les mipimes al desenvolupament econòmic, social i sostenible de la societat El Trio de Flabiols de l’ESMUC serà el protagonista del concert de Sant Jordi que tindrà lloc aquest dimecres, a les 19h, al pati dels Escolapis Vells. Aquest dijous 25 d’abril es realitzarà a Balaguer la 2a Jornada de dansa de la Noguera. Aquesta activitat està destinada principalment a l’alumnat de cicle inicial i consisteix en posar en valor la dansa i l’expressió corporal com a eina comunicativa. El dissabte 27 d’abril a les 18:30h el Monestir de les Avellanes acollirà l’acte d’homenatge al professor Paul Freedman de la Yale University de Nova York Balaguer acollirà un any més una de les seus del circuit 3×3 FCBQ que se celebra del 18 de maig al 27 de juliol. A Balaguer l’esdeveniment tindrà lloc el 29 de juny i les inscripcions ja són obertesDescarregar àudio (28:52 min / 13 MB)

Bryan, Adam, Steve, and the Oxide Friends are joined by the founders of the Oakland Ballers, the continuation of a long history of baseball in Oakland. There turns out to be a plenty in common between founding a computer company and founding a baseball team--and we both have our fans supporting us!In addition to Bryan Cantrill and Adam Leventhal, we were joined by very special guests Paul Freedman and Bryan Carmel as well our somewhat-special boss, Steve Tuck.Some of the topics we hit on, in the order that we hit them:The Oakland BallersBryan and Adam at Manaea's no-noThe Munson-Nixon lineThe Pioneer LeagueBaseball's longest gameAdam's neighbor, Bill George, scorer of the longest gameYolo HighwheelersBART's sponsorship of the BallersJ.T. Snow joins the BallersJ.T. saves Dusty's sonIf we got something wrong or missed something, please file a PR! Our next show will likely be on Monday at 5p Pacific Time on our Discord server; stay tuned to our Mastodon feeds for details, or subscribe to this calendar. We'd love to have you join us, as we always love to hear from new speakers!

In this episode, Neil, Niki, and Natalia discuss the history of restaurant reservations.  Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week's show:   ·      Restaurant reservations, like so much else, are getting gamified. Neil referred to this New York Times article. We all drew on this overview of historian Paul Freedman's book and this Atlantic article.   In our regular closing feature, What's Making History: ·      Natalia shared about Britney Spears' new memoir, The Woman in Me. ·      Neil recommended historian Daniel Immerwahr's New Yorker article, “Beyond the Myth of Rural America” and Steven Conn's book The Lies of the Land: Seeing Rural America for What It Is – And Isn't. ·      Niki discussed Elizabeth Williamson's New York Times article, “Judge Won't Let Alex Jones Use Bankruptcy to Avoid Sandy Hook Damages.”

Paul Freedman is an Emmy and Peabody award-winning filmmaker based in Los Angeles. He began his film career as a commercial editor and director. Today, he's inspired by the stories of people who fight for social justice and human rights. When he's not making films, he's collaborating with organizations to create effective media designed to help promote their efforts. His most recent film, "Merci Congo", is about the deadly war in the Democratic Republic of the Congo and several extraordinary activists fighting to make things better. It aired on VICELAND in January of 2017 and is currently available for campus screenings.Paul is a member of the Directors Guild of America and the Motion Picture Editors Guild.About THE DIRTY DIVIDEShot on location in Skid Row, Downtown Los Angeles. An unflinching exploration of the tragic results of structural racism, de-industrialization, the failed war on drugs, and poverty, in the what has been called the “meanest city in America”. While homelessness has exploded in Los Angeles—Skid Row is the largest concentration of homeless in the hemisphere—brilliance and resilience are in full display in this new documentary. http://www.paulfreedman.net/the-dirty-divide

Wir springen in dieser Folge in die USA des 19. Jahrhunderts. Während sich Charles Dickens noch bitterlich über fehlende gastronomische Raffinesse der neuen Welt beschwert, arbeiten zwei Brüder aus der Schweiz bereits daran, das erste und wohl beste Restaurant der USA des 19. Jahrhunderts aufzubauen. Wir sprechen in dieser Folge darüber, wie ihr Restaurant Delmonico's zu einer Institution wurde und die gastronomische Kultur der USA prägte wie kein anderes Restaurant davor (und wahrscheinlich auch danach). //Literatur David Kamp. The United States of Arugula. Crown Publishing Group, 2006. Paul Freedman. Ten Restaurants That Changed America. WW Norton, 2016. Peter Andrews. Delmonico's: A History. New Word City, Inc., 2014. Den "Epicurean" gibt's zur Gänze auf archive.org: https://archive.org/details/epicureancomplet00ranh Das Episodenbild zeigt die Fassade des Restaurants an der Ecke South William und Beaver Street, ca. 1893 //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts rezensiert oder bewertet. Für alle jene, die kein iTunes verwenden, gibt's die Podcastplattform Panoptikum, auch dort könnt ihr uns empfehlen, bewerten aber auch euer ganz eigenes Podcasthörer:innenprofil erstellen. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

Jaime and Matt connect with Yale Professor and author, Paul Freedman to talk turkey as well as the history behind America's most gluttonous holiday.  

Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network. This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen. Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It's included in Paul Freedman's Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy's original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others www.dirtcandynyc.com --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

Director and filmmaker, Paul Freedman joins the show to talk about his upcoming movie ‘Dirty Divide' which explores the tragic results of structural racism, de-industrialization, the failed war on drugs, and poverty. Kanye West issues an apology after spreading lies about George Floyd's Death.

Imagine you woke up tomorrow morning and couldn't taste your favorite meal. Imagine you couldn't experience flavor at all. How would it affect your day-to-day world? There'd be no lunch dates, no birthday cakes, no barbecues. On this episode of Downside Up, Chris Cillizza is joined by food historians Sarah Lohman and Dr. Paul Freedman as he searches for an answer to the question: what would the world look like without flavor? To learn more about how CNN protects listener privacy, visit cnn.com/privacy Learn more about your ad choices. Visit podcastchoices.com/adchoices

When the merchant Sir James Lancaster, commander of the English East India Company's first fleet, returned to England in 1603 with ships laden entirely with pepper, this marked a turning point. A time where the Western world shifted and there was no going back. It shifted to a space of desire, a thirst for consumption, a hunger for product and profit. The unknown became known — and ownable. By looking at how pepper entered Europe from the medieval times until the late 1700s, we can see how the past created our current trade systems. In this episode, we interview Dr. Paul Freedman about the breadth and richness of the spice trade, Lizzie Collingham on how Britain's relationship with pepper expanded trade, and Dr. Helen Clifford about the guild of peppers. If you're interested in reading more about these subjects, check out these books by today's guests: Out of the East: Spices and the Medieval Imagination by Dr. Paul Freedman, The Hungry Empire: How Britain's Quest for Food Shaped the Modern World by Lizzie Collingham, and From Grossers to Grocers: the History of the Grocers Company, from Foundation to 1798 by Dr. Helen Clifford. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

IN THE NEWS:Last week, all seven Democrats representing Virginia in the House of Representatives voted in favor of the Respect for Marriage Act, protecting gay and interracial marriage from future Supreme Court rulings. A total of 47 Republicans also voted for the bill--but none of them from Virginia.Also in the news: Governor Glenn Youngkin's appointment to the Board of Historic Resources, Ann Hunter McLean sparked controversy with her belief that the statue of Confederate General Robert E. Lee's statue on Monument Avenue was erected to promote virtue in the public; she also describes Confederate statues as "vehicles of moral uplift in a time of rapid urbanization and social change."Also in the news: If you know someone posting violent fantasies online, Virginia has new red-flag laws to disarm those people--but only if citizens take action by calling law enforcement. Safer Country founder Paul Freedman is working with Fairfax County on a public awareness campaign: "Prevent a Gun Tragedy, Speak Up."GUEST: Former Delegate Dr. David Ramadan breaks down the latest campaign finance reports in three crucial Congressional districts: VA-02 (incumbent Democrat Elaine Luria vs Republican Jen Kiggans), VA-07 (incumbent Democrat Abigail Spanberger vs. Republican Yesli Vega), and VA-10 (incumbent Democrat Jennifer Wexton vs. Republican Hung Cao).Learn more at http://linktr.ee/JacklegMediaSponsored by the Substance Abuse and Addiction Recovery Alliance of Virginia

GUEST: Paul Freedman..Author...

The US is, of course, a huge player in the food industry and its influences are felt far and wide. From agricultural production, to processing, to fast food chains and advertising. And it's home to some of the biggest food companies in the world. But is there such a thing as a defined American cuisine? Is it new world ingredients like corn, squash and beans, fast-food foods such as hamburgers, hotdogs and fries? Of course it is more than that, but how do you define it? Can it be defined? In such a vast country, both in terms of area and population, is there one dish that everyone identifies with? Paul Freedman is an expert on the subject and tells the Food Matters Live Podcast there are three elements to US food; Regional, Modern Industrial Food, and Variety. Listen to the full episode to hear about the different dishes that play a major role in the eating habits of Americans, why how and where you eat can be just as important as what you eat, and the important role of race and gender in defining US cuisine. Professor Freedman specialises in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.  His latest book is Ten Restaurants That Changed America (Liveright/Norton, 2016). His other boooks include 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 ( “Essays on the History of the Catalan Peasantry,” translated into Catalan); Out of the East: Spices and the Medieval Imagination.  A Fellow of 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. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. 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: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association's Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy's Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.

What is English food? And what is England? Looking at the English breakfast can tell us something about the character of England and how the country acquired a bad reputation when it comes to food.Featuring: David Edgerton, Kaori O'Connor, Ben Rogers, Paul Freedman and Rowley LeighMusic by Forest DLG. Hosted and produced by Lewis Bassett. Sign up on Patreon for extra content and to support the show. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Finally, Media-eval tackles perhaps the most central text of medieval-inspired fantasy: The Lord of the Rings. Join Sarah and fellow medieval historian Paul Freedman, for a wide-ranging discussion about medievalism, food, gender, race, and more in the books and films.

 Learn more about Paul and his work: https://history.yale.edu/people/paul-freedman 
 Check out his article on food in The Lord of the Rings: https://raco.cat/index.php/ImagoTemporis/article/view/270936 Social Media: Twitter @mediaevalpod E-mail: media.evalpod@gmail.com Rate, review, and subscribe!

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle. For more of all things Louisiana Eats, please visit us at Poppytooker.com

What do Antoine's in New Orleans, Sylvia's in Harlem, The Mandarin in San Francisco, and the once powerful chain of Howard Johnson's restaurants all have in common? According to Yale professor Paul Freedman, they are all part of an influential group of Ten Restaurants That Changed America. On this week's show, we sit down with Paul to discuss his book by that name, which weaves together culinary and social history – from lunch counter dining to the vanguards of haute cuisine. We then zoom in on a key part of that history with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare. Finally, we explore the role a New Orleans supermarket chain played in shaping the modern retail world. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle. For more of all things Louisiana Eats, please visit us at Poppytooker.com

We welcome YOU back to America's leading higher education podcast, The EdUp Experience! It's YOUR time to #EdUp In this episode, YOUR guest is Paul Freedman, President of Learning Marketplace at Guild Education, YOUR host is Dr. Joe Sallustio, & YOUR sponsor is The Charles Koch Foundation! An Entangled Venture to acquisition by Guild Education, Paul Freedman has been at the front end of educational technology, organizational incubation, & creating impacts of scale for many years. Paul talks to EdUp about the journey that has allowed his organization to enhance the global impact of Guild Education, which seeks to be the bridge between the university & the employer. This is a can't miss episode! Thank YOU so much for tuning in. Join us on the next episode for YOUR time to EdUp! Connect with YOUR EdUp Team - Elvin Freytes & Dr. Joe Sallustio ● Learn more about what others are saying about their EdUp experience ● Join YOUR EdUp community at The EdUp Experience! ● YOU can follow us on Facebook | Instagram | LinkedIn | Twitter | YouTube Thank YOU for listening! We make education YOUR business! --- Send in a voice message: https://anchor.fm/edup/message

Roy Choi confronts social justice issues such as employee inequity and gentrification in the second season of his Emmy Award-winning series “Broken Bread.” Yale history professor Paul Freedman explores the cultural significance of food and why it matters in breaking down stereotypes and understanding taste. Journalist Michele Maynard reports from Ann Arbor, Michigan, where Paul Saginaw and Ari Weinzweig  opened Zingereman's, an empire 40 years in the making that is built on customer satisfaction. In Leimert Park, Nesanet Abegaze and her mother are pivoting to an Ethiopian-Mexican fusion concept at Azla Vegan. Signs of spring appear at the market where peas make their debut.

When was the last time you cleaned and disinfected your cellphone? If it has been a while, I bet it will become a priority after you hear the beginning of this episode. Listen as I explain just how germ-ridden your cellphone is and why you should clean it much more often than you probably do. https://www.statefoodsafety.com/Resources/Resources/the-dirty-cell-phone-25-127-bacteria-per-square-inch# It's not the big crises in life that wear us down, it is the little everyday hassles, problems and frustrations that really take a toll. And it's how you handle those little things that really determine the quality of your life. That's according to Dr Samantha Boardman, a clinical instructor in psychiatry and attending psychiatrist at Weill Cornell Medical College. She is founder of https://www.PositivePrescription.com and author of the book Everyday Vitality: Turning Stress into Strength (https://amzn.to/3szCZHB). Samantha joins me with some really practical suggestions to navigate the daily hassles we all face and not let them take a toll on your happiness and wellbeing.  When you walk into an Italian or Chinese or Mexican restaurant, you have a pretty good idea of the kind of food you will see on the menu. But what about American food? Is there an American cuisine? What do people in other countries think of when they think of American food? That's what Paul Freedman decided to explore. Paul is a history professor at Yale University and author of the book American Cuisine: And How it Got This Way (https://amzn.to/3JjoO03). Listen as he explains the history and stories that shaped what we eat today. Is happiness really good for your health and longevity? Sort of but not necessarily in the way you think. Listen as I explain what researchers found that will make you want to be happy and stay happy. http://www.hsph.harvard.edu/news/magazine/happiness-stress-heart-disease PLEASE SUPPORT OUR SPONSORS! We really like The Jordan Harbinger Show! Check out https://jordanharbinger.com/start OR search for it on Apple Podcasts, Spotify or wherever you listen!  Truebill is the smartest way to manage your finances. The average person saves $720 per year with Truebill. Get started today at https://Truebill.com/SYSK! Check out Squarespace.com for a free trial, and when you're ready to launch, go to https://squarespace.com/SOMETHING to save 10% off your first purchase of a website or domain. M1 Finance is a sleek, fully integrated financial platform that lets you manage your cash flow with a few taps and it's free to start. Head to https://m1finance.com/something to get started!  Grab a Focus Freak Milkshake for 3.99 or less! And use offer code ENERGIZE to save $1 when you order on the Sheetz app!  To TurboTax Live Experts an interesting life can mean an even greater refund! Visit https://TurboTax.com to lear more. To see the all new Lexus NX and to discover everything it was designed to do for you, visit https://Lexus.com/NX https://www.geico.com Bundle your policies and save! It's Geico easy! Learn more about your ad choices. Visit megaphone.fm/adchoices

FOOD, IDENTITY AND NATION - At a time when many of us are feeling overstuffed by festive eating, Laurie Taylor asks why food matters. He’s joined by Paul Freedman, Chester D. Tripp Professor of History at Yale University, who explores food’s relationship to our sense of self, as well as to inequality and the environment. Joy Fraser, Adjunct Professor in the Department of Folklore at Memorial University, Newfoundland, Canada, also joins the conversation. She asks why Scottishness has so often been signified, in a derogatory way, through food - from haggis to the deep-fried Mars bar. Does it say something about the relationship between England and Scotland? Producer: Jayne Egerton

FOOD, IDENTITY AND NATION - At a time when many of us are feeling overstuffed by festive eating, Laurie Taylor asks why food matters. He's joined by Paul Freedman, Chester D. Tripp Professor of History at Yale University, who explores food's relationship to our sense of self, as well as to inequality and the environment. Joy Fraser, Adjunct Professor in the Department of Folklore at Memorial University, Newfoundland, Canada, also joins the conversation. She asks why Scottishness has so often been signified, in a derogatory way, through food - from haggis to the deep-fried Mars bar. Does it say something about the relationship between England and Scotland? Producer: Jayne Egerton

FOOD, IDENTITY AND NATION - At a time when many of us are feeling overstuffed by festive eating, Laurie Taylor asks why food matters. He’s joined by Paul Freedman, Chester D. Tripp Professor of History at Yale University, who explores food’s relationship to our sense of self, as well as to inequality and the environment. Joy Fraser, Adjunct Professor in the Department of Folklore at Memorial University, Newfoundland, Canada, also joins the conversation. She asks why Scottishness has so often been signified, in a derogatory way, through food - from haggis to the deep-fried Mars bar. Does it say something about the relationship between England and Scotland? Producer: Jayne Egerton

In this episode of Eat My Globe, our host, Simon Majumdar, talks to one of our regular guests, the Chester D. Tripp Professor of History at Yale University, Paul Freedman, about his terrific new book,“Why Food Matters.” Along the way, they talk about food in feast and famine, its roles in ethnicity and cultural appropriation,its impact on gender, andits relationship to taste and the human need for conviviality. Paul is always a great person to interview, and this is one of our favorites so far. So,make sure to follow along every week and follow us on: Website: www.EatMyGlobe.com/season-7/paulfreedman3 Twitter: @EatMyGlobePcas tInstagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

American food is unlike anything else in the world. And it goes a lot deeper than hamburgers and pizza. The thing that makes American food special is the stunning variety of options and how accessible it is to the average consumer. Also some regional American dishes that are impossible to find anywhere else on the planetDr. Paul Freedman is a historian who thinks that all of these factors--standardization, variety, and regionality--can tell us a lot about American culture and identity.On this episode of UnTextbooked, producer Grace Davis interviews Dr. Freedman about his book American Cuisine: and How it Got This Way.Book: American Cuisine: and How it Got This WayGuest: Dr. Paul Freedman, Professor of History at Yale University Producer: Grace DavisMusic: Silas Bohen and Coleman HamiltonEditors: Bethany Denton and Jeff Emtman

I received the book "10 Restaurants That Changed America" from my daughter as a gift. I couldn't put it down and immediately sought Dr. Freedman for a podcast. The podcast was so interesting that I ordered his second book "American Cuisine and How It Got That Way" and am tearing into that tome. You too will say "who knew?" when the details of what we eat in America are revealed.  Salut.

Today we're traveling back to America of the 1950s. . . and the 1960s. . . and the 1970s. . . ok, pretty much all of postwar American history. . . with Forrest Gump! Join us to learn more about generational shrimping, IQ tests, the Medal of Honor, and, of course, the all-important question of how this movie holds up after 25+ years.  Sources: IQ Testing: Stefan C. Dombrowski, TedED: The Dark History of IQ Tests. Available at https://ed.ted.com/lessons/the-dark-history-of-iq-tests-stefan-c-dombrowski Benjamin Beit-Hallahmi, "Science, Ideology, and Ideals: The Social History of IQ Testing," Centennial Review 38, 2 (1994) Carlos Kevin Blanton, "From Intellectual Deficiency to Cultural Deficiency: Mexican Americans, Testing, and Public School Policy in the American Southwest, 1920-1940," Pacific Historical Review 72, 1 (2003) Jason Ellis, "Inequalities of Children in Original Endowment: How Intelligence Testing Transformed Early Special Education in a North American City School System," History of Education Quarterly 53, 4 (2013) Carl Kaestle. The Gordon Commission on the Future of Assessment in Education, "Testing Policy in the United States: A Historical Perspective." Film Synopsis: https://www.forbes.com/sites/kristenlopez/2019/07/05/forrest-gump-at-25-disability-representation-for-better-and-worse/ https://www.unilad.co.uk/featured/disabled-actors-need-better-representation-in-hollywood/ Generational Shrimping: Emily Blejwas, "Shrimpin' the Bayou," Mobile Bay (19 June 2020) https://mobilebaymag.com/shrimpin-the-bayou/ Frye Gaillard, Sheila Hagler, and Peggy Deniston, In the Path of the Storms: Bayou la Batre, Coden, and the Alabama Coast (University of Alabama Press, 2008, ProQuest EBook Central). Marcie Cohen Ferris, "History, Place, and Power: Studying Southern Food," Southern Cultures 21:1 (Spring 2015): 2-7. https://www.jstor.org/stable/26220209 Marcie Cohen Ferris, "The "Stuff" of Southern Food: Food and Material Culture in the American South," in The Larder: Food Studies Methods from the American South eds. John T. Edge, Elizabeth S. D. Engelhardt, and Ted Ownby, 276-311 (University of Georgia Press, 2013). https://www.jstor.org/stable/j.ctt46n591.20 ; Beth A. Latshaw, "The Soul of the South: Race, Food, and Identity in the American South," The Larder, 99-127. https://www.jstor.org/stable/j.ctt46n591.11 Jessica B. Harris, "African American Foodways," The New Encyclopedia of Southern Culture: Volume 7: Foodways ed. John T. Edge, 15-18 (University of North Carolina Press, 2007). https://www.jstor.org/stable/10.5149/9781469616520_edge.6 Frederick Douglass Opie, "Influence, Sources, and African Diaspora Foodways," in Food in Time and Place: The American Historical Association Companion to Food History eds. Paul Freedman, Joyce E. Chaplin, and Ken Albala, 188-208 (University of California Press, 2014). https://www.jstor.org/stable/10.1525/j.ctt7zw3tn.15 E. Paul Durrenberger, "Shrimpers, Processors, and Common Property in Mississippi," Human Organization 53:1 (Spring 1994): 74-82. https://www.jstor.org/stable/44126561 Sid Moody, No title (Moonies and fishing), The Associated Press (20 May 1979) Nexis Uni. "When "Moonies" Move In," U.S. News & World Report (27 March 1978): 45. Nexis Uni. Also: UPI "Personality Spotlight; NEWLN: Rev. Sun Myung Moon: Controversial religious leader," (14 May 1984). https://www.upi.com/Archives/1984/05/14/Personality-SpotlightNEWLNRev-Sun-Myung-Moon-Controversial-religious-leader/9349453355200/ The Associated Press, "Hurricane Winds Buffet Louisiana: Highways Jammed 180 M.P.H. Gusts Hit Coast..." New York Times (8 September 1974). ProQuest. James Wilkins, Rodney Emmer, Dennis Hwang, George Paul Kemp, Barrett Kennedy, Hassan Mashriqui, and Bruce Sharky, Louisiana Coastal Hazard Mitigation Guidebook (Louisiana Sea Grant College Program 2008). http://www.dnr.louisiana.gov/assets/docs/coastal/interagencyaff/LaCoastalHazMitGuidebook.pdf "Carmen Fades; No One Killed," Detroit Free Press (9 September 1974): 18. Alabama Public Television, "Bayou La Batre," Journey Proud YouTube (9 October 2015). https://youtu.be/0h6ZoyBAWGI VICE, "Ex-Cult Member Explains How He Escaped the Moonies," YouTube (14 November 2018). https://youtu.be/slFUtQQM1Ow Film Background: Eric Kohn, "Forrest Gump 25 Years Later: A Bad Movie That Gets Worse With Age." IndieWire. Available at https://www.indiewire.com/2019/07/forrest-gump-bad-movie-25-anniversary-1202154214/ Forrest Gump, Wikipedia. Available at https://en.wikipedia.org/wiki/Forrest_Gump Roger Ebert's Review, available at https://www.rogerebert.com/reviews/forrest-gump-1994 Medal of Honor: National Medal of Honor Museum, Recipient Database. Available at https://mohmuseum.org/recipient-database/ Joseph Blake, "The Congressional Medal of Honor in Three Wars," Pacific Sociological Review 16, 2 (1973)

The Digital2Learn team welcomes serial entrepreneur and education leader Paul Freedman to the podcast. In this two-part series, Paul describes lessons learned in business and life as founder and CEO of several ventures in the education field. Paul highlights his current role at Guild Education and shares how the company is maximizing educational opportunities for America's workforce now and in the future. Listen now!

The Digital2Learn team welcomes serial entrepreneur and education leader Paul Freedman to the podcast. In this two-part series, Paul describes lessons learned in business and life as founder and CEO of several ventures in the education field. Paul highlights his current role at Guild Education and shares how the company is maximizing educational opportunities for America's workforce now and in the future. Listen now!

Why are the ‘Middle Ages’ often called the ‘Dark Ages’?What were the biggest improvements in the ‘Middle Ages’ compared to the Roman Empire.Were the contemporaries of the Middle Ages drunk all the time?What are the most popular misconceptions about the ‘Middle Ages’?How did the taste for popular foods change so much over the centuries?Why the debate about healthy food is much older than you think.The story about Lampreys that you never knew.Why monasticism is such an important part of the ‘Middle Ages’.Why did the ‘Scientific Revolution’ not happen in the ‘Middle Ages’?Did slavery delay the invention of the ‘steam engine’?What was life like as an entrepreneur in the ‘Middle Ages’?Did the debt cycles of modern day have parallels in the ‘Middle Ages’?Are there parallels between the late Roman Empire and the US in the current day?Why was Islam so popular when it started out?and much more! Professor Paul Freedman has been teaching at Vanderbilt University and at Yale since 1997. He specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine. His lecture series about the ‘Middle Ages’ has been viewed more than 700,000 times on Youtube. Paul is also a prolific author about history and food including: Food: The History of Taste and American Cuisine: And How It Got That Way both available on Amazon.

Interview with Paul Freedman, owner of Dutch Creek Winery

Would you want the Norse God Odin spitting in your beer? What if it were in Coppers at 3 AM after a pub crawl?Host Joanne, together with Christina, Katie, and Lisa, bring you mythical stories of Viking violence and the unseemly eating of children, inspiration for making warm spiced gluh-beer (perhaps garnished with the blood of enemies), exasperation for multi-level marketing and for education around creation-evolution, religion, and human sexuality in the last few generations, as well as memories of too many pints in nightclub hotspots and the utterly heartwarming Late Late Toy Show. All this and more on one of the last nights before Solstice.Beers in this episode:Third Circle - ‘Needs More Cowbell’ (https://bit.ly/3mqix6Z) Yellowbelly - ‘Red Noir’ (https://bit.ly/2IXKLbk) Ballykilcavan - ‘Bambricks’ Brown Ale (https://bit.ly/37tXVq3) Boulevard Brewing Co. - Brett Belgian Saison (2016) (https://bit.ly/2LDpHI6) Sanmichlaus Classic - Austria (https://bit.ly/2WsLIf3)Larkins - ‘Not My Gumdrop Buttons' (https://bit.ly/3r0ZuU6)Dot Brew - A Barrel-Aged Central Perk (https://bit.ly/3r7cW97)Christina recommends:Out of the East: Spices and the Medieval Imagination by Paul Freedman (https://www.goodreads.com/book/show/244018.Out_of_the_East)…And this gluhbier she made, inspired by a recipe from Tempest-in-a-Tankard. (https://braciatrix.com/2017/12/22/gluhbier-jolol-and-ale-brewing-viking-women/)Lisa recommends:http://tablematters.com/2012/12/18/hoppy-holidays/https://drinks.seriouseats.com/2011/12/beer-history-christmas-beers-samiclaus-stella-artois-youngs-winter-warmer.html http://www.phillybeerscene.com/2012/12/christmas-beers-saints-vikings-and-stella/Follow the Beer Ladies here:YouTube - https://www.youtube.com/channel/UCWBi3lGBJmdNZtLk-mj4cXgInstagram - https://www.instagram.com/beerladiespodcast/Twitter - https://twitter.com/beerladiespodFacebook Page - https://www.facebook.com/beerladiespodcastWebsite - http://beerladiespodcast.com/Please like, rate, share, and subscribe - you know the drill ;)Cheers!

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Consumers and employers increasingly are turning to short-term, online alternatives to the college degree, and alternative credential pathways are projected to grow in popularity. To help make sense of this complex issue, we spoke with Paul Freedman, a veteran of innovations in online education and president of the Learning Marketplace at Guild Education, a major player in employer-connected online learning. We also spoke with Jane Oates, president of WorkingNation and a former official at the U.S. Department of Labor during the Obama administration.

Paul Freedman, Rabbi at Radlett Reform Synagogue

Colleges and universities were struggling well before COVID knocked them for a loop because of declining birth rates and soaring tuition costs, among other factors. Now the on-campus model is in question, at least in the near-term. Taking all of those headwinds into account, Paul Freedman of Guild Education believes the institutions that shift their focus to serving working adults will be in a much stronger position to thrive in the future. As he explains to host Shiv Gaglani, it's a good time to be a working adult learner because more and more companies are offering to pay tuition costs as a standard benefit. Tune in to find out why and how it may impact you.

July 14, 2020 Paul Freedman is a Past President of the Water Environment Federation and Co-Founder, President, and CEO of … More

After edtech firm Guild acquired his startup incubator Entangled, Paul Freedman and Guild CEO Rachel Carlson set out to help workers use employer benefits to upskill and, with luck, shield themselves from the next recession. Neither could have predicted the economic downturn would come amidst a global pandemic that has robbed tens of millions of Americans of their jobs in a few short months. We talk to Freedman about the role technology can play in helping those workers get the education and training they need to recover.

In this episode our host, Simon Majumdar, interviews his friend, Yale Professor Paul Freedman about his latest book, “American Cuisine and How it Got This Way.” During the interview, they discuss the 200-year development of cuisine in America and how it became the melting pot of ideas that it is today. It’s a fun conversation that will change the way you look at the way we eat in the United States. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

Once in a while, the national politics story and the Virginia politics story are the same story. We’re just around the corner from Super Tuesday (March 3), when Virginia and a raft of other states hold primaries for the Democratic nomination for President. What can we expect in Virginia as we head toward the Super Tuesday vote? In this episode, former Charlottesville city councilor Kristin Szakos shares the mood of Virginia Democrats as she does canvassing. Then an in-depth conversation with Paul Freedman, professor of Politics at the University of Virginia. Host: Nathan Moore. Producer: Aaryan Balu.

Will Houghteling (@willhoughteling), Founder & CEO at Strive, and Paul Freedman (@pmfreedm), Founder and CEO of Entangled Ventures, join Erik on this episode.They discuss:- Mental models for thinking about the higher education space- The future of bootcamps and schools like Lambda- What does the future of credentials look like- What’s the role of government in higher education- Where’s the whitespace in higher education- Requests for education startups- Navigating the idea maze for higher education startups- How will innovation in K-12 happenThanks for listening — if you like what you hear, please review us on your favorite podcast platform. Check us out on the web at villageglobal.vc or get in touch with us on Twitter @villageglobal.

Will Houghteling (@willhoughteling), Founder & CEO at Strive, and Paul Freedman (@pmfreedm), Founder and CEO of Entangled Ventures, join Erik on this episode.They discuss:- Mental models for thinking about the higher education space- The future of bootcamps and schools like Lambda- What does the future of credentials look like- What’s the role of government in higher education- Where’s the whitespace in higher education- Requests for education startups- Navigating the idea maze for higher education startups- How will innovation in K-12 happenThanks for listening — if you like what you hear, please review us on your favorite podcast platform. Check us out on the web at villageglobal.vc or get in touch with us on Twitter @villageglobal.

Randy Epping, author of "The New World Economy," on global economy in 2020. Paul Freedman of Yale Univ on masculine and feminine foods. Calder Walton, Harvard Univ, on what it really means to be a spy. Michelle Litchman, Univ of Utah, on black market insulin and other drugs. Elizabeth Loftus of the Univ of California, Irvine on how fake news creates false memories. Parent Previews' Kristen Hawkes on movies about capital punishment.

American Cuisine: And How It Got This WayBy Paul Freedman Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table, talking to cookbook authors.Paul Freedman: I'm Paul Freedman. I teach history at Yale University and my latest book is called American Cuisine: And How It Got This Way.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. I'm thrilled to have you back on my podcast to chat about this extraordinary followup to 10 restaurants that changed America. Before we start, I have to tell you that after I chatted with you about 10 restaurants, we were driving our send to sleep away camp and I stopped at Bookbinders in Philadelphia to get the Terrapin soup just to see what it was about. So I was like, this is for Paul, the Terrapin soup. Paul Freedman: What was your verdict? Suzy Chase: Oh, the broth was amazing, but it's weird eating turtle, I guess, because I'm not from the 1800s but.Paul Freedman: Yeah, indeed. Right, right. But you're not like fazed with a turtle steak or something like that. So it's not too intimidating I hope. I once had Terrapin the way it was served in the 19th century when it was the height of elegance in America at a club in Wilmington, Delaware. It was in a kind of cream and Sherry sauce, and here it wasn't steaks either, but little pieces of Terrapin meat, which is sort of pink, and it was absolutely delicious, I have to say. I saw the point of the enthusiasm of two centuries ago. Suzy Chase: So there's so much in this new book as you trace the entire journey of American food. Question number one, drum roll, please. Does American cuisine exist? Paul Freedman: It does. It does in a kind of special sense because when we say cuisine and apply it to things like Italy or India, there are a number of dishes that we expect. So if you were told that you're going to go to an Italian restaurant, you'd be pretty sure that some pasta dishes would be on the menu. An Indian restaurant in the United States, there would be curries, even if that's not exactly an authentic reproduction of what people eat in India. This is a set of dishes that meets an expectation of a particular cuisine. For the United States, you don't have that. So my argument is that cuisine here means three things. One is an inheritance of certain regional dishes. The second is an early and fierce infatuation with processed food. The third is a love of variety. Suzy Chase: So in the introduction you wrote as far back as the early 19th century, European travelers were appalled at how quickly Americans wolf down their food. 10 minutes for breakfast, 20 for other meals according to one [Hottie 00:03:21] British visitor in 1820. The first thing I thought about when I read that were the American farmers whose days were jam packed with chores and they didn't have much time for dining unless it was Sunday after church. What is your take on that observation from 1820?Paul Freedman: I think that these travelers were in cities and they were observing people who were more affluent. I mean there were farmers all over the world. In the early 19th century, the vast majority of people in Europe, Britain anywhere would have been farmers, so they're under the same constraints. It's people who have some choice and who choose to get the meal over in a hurry. The other thing that Europeans said was that Americans don't like to talk. They don't see the meal as an opportunity for conversation. This is still true today in the sense that many people eat alone, even in families, everybody has their different schedule. People eat with their phone on the table, looking at their phone. Many people regard meals particularly, but not exclusively lunch as a kind of necessary waste of time that they multitask and do other stuff during it. There was a survey of attitudes in France versus the United States and it really shows that in France the meal is a small pleasure that banishes other preoccupations and that people who have to get something and kind of like eat it at their desk because they're very busy will say they haven't had lunch even if they had enough calories because lunch is an actual meal consumed in some kind of fashion that is not part of the rest of the day. That's in France at least. Suzy Chase: What's American culinary internationalism? Paul Freedman: That's the kind of syndrome where you say, "Oh, I don't want to have lunch at a Thai restaurant because I had Thai food yesterday for dinner." It is the availability of a variety of cuisines and the feeling that you want to experiment among them. This is now international. In Barcelona where I do a lot of my work as a medieval historian, you now can get sushi, panini, pizzas, hamburgers, the whole gamut of Indian bubble tea, international kinds of foods, but this is really recent. For most of my 40 years as a professor going to Barcelona, they just had the food of Catalonia or Spain or the Mediterranean. So Americans, by contrast, started experimenting with foreign foods with the food of immigrants really as far back as the 1880s when chop suey and Italian dishes first became popular among people who were, of course, not just Italian or Chinese. Suzy Chase: Do you miss that in Barcelona having so much variety and not really the "traditional things"?Paul Freedman: It depends how long I'm there. The easy answer is no, because first of all, the repertoire of the local food is pretty extensive and secondly in the quality is so good. So one of the problems with variety is that it distracts from actual quality. I will say that this summer I was in China for three weeks. There, the variety is infinite. I mean, I seldom had the same dish even though we had like 20 or 25 dishes per meal. On the other hand, after a couple of weeks, I really did start to miss what I was accustomed to, not so much American food in the narrow sense of say burgers or steaks, but food that was not Chinese. I admired it, it was marvelous, but it was kind of overwhelming.Suzy Chase: Let's talk about the fascinating 1796 cookbook, American Cookery by Amelia Simmons. Can you describe this cookbook? Paul Freedman: Like many cookbooks, it, let's say, uses the legacy of the past in order to avoid saying it's a plagiarized affair. It is based a lot on English cookbooks, but it has a certain number of American characteristics. I sort of dismiss Simmons as really not a very American, but it's mostly taken from other, deliberately it says new receipts adapted to the American mode of cooking is the Hannah Glasse Art of Cookery made Plain and Easy, the US edition of this.Suzy Chase: I love that you have a whole chapter about community cookbooks and you talk about how these reflect time and class and you wrote that they offer a representation of actually what was being cooked when it was published. When did they first appear?Paul Freedman: Around the Civil War. So they are cookbooks of recipes by ladies, as they put it, of various communities submitted to form a volume. So they're like favorite recipes of Zanesville, Ohio or something like that and they were to raise money for veterans or wounded soldiers, and after the civil war they keep often that charitable or institutional purpose.Suzy Chase: So I think it was kind of like Amelia Simmons. Something I learned was that the community cookbooks often ripped off existing published recipes. Paul Freedman: Yes, yes. Or they were adaptations, let's say, of recipes often that were pretty widely circulated in women's magazines and in other books. If you consider what they're doing, I had originally thought that such an enterprise would be a wonderful reflection of regional cuisine that a community cookbook in Boise, Idaho or Waco, Texas or Jacksonville, Florida would show you the cuisine of the region. But they really don't because the women of these communities want to be up to date and modern. They don't want to be rustic, rural and have recipes for random animals that you could get in the countryside. They want to have if jello salad is the thing or if green goddess salad dressing is the thing and they want to have something that's up to date. They also want to have something that's not too difficult for other people to make. The thing you have to balance, if you're thinking of what recipe are you going to contribute as if it's too difficult, if it calls for esoteric ingredients, then you're kind of breaking the curve. You're spoiling and you're a show off. What you want is something that's convenient, not too expensive, delicious by whatever measurement that means, so you get them a very good view as you said of time and of class. You don't get such a good view of where this is taking place of regional cuisine. Suzy Chase: So was there ever a vibrant set of regional cuisines in America? Paul Freedman: There was, but it starts to be undermined much earlier than anywhere else in the world because of the development of canned, powdered, processed and later on frozen foods which seduced American cooks. It's fair to say beginning pretty shortly after the Civil War.Suzy Chase: When it came to desserts until the late 1950s, baking from scratch was expected. I feel like we've come full circle on this, don't you think? Paul Freedman: I do. In this as in many other things, the convenience products of the past, which you find in the middle aisles of the typical supermarket, the way of the typical supermarket has set up is to make sure that you've got to go through everything and to look at everything. So the middle aisles are suffering. Just in today's Wall Street Journal, there's all sorts of stuff about Campbell Soup still the soup part of it, despite their proclaimed insistence on better quality, people aren't using canned soups as much. They're not using cake mixes as much. That doesn't mean that convenience products are at an end. In fact, if you expand the definition of convenience to include takeout or delivery or meal kits, we're using the more than ever so that in the 1950s however different the food was from our taste, however infatuated they were with convenience products, they did almost all their cooking at home, whereas we spend more money dining out or on meals that other people have prepared than we do cooking at home. Suzy Chase: Well, what we eat is radically cheaper than the past. This stat blew my mind. In 1900, more than 40% of an average family's income was spent on food, and in 2016 it was 12.6%. How come? Paul Freedman: This is the best argument for technology and for the kind of a processed food and national distribution networks that you can device. The fact that we don't have to spend nearly half of our income just to feed ourselves, that's an historic change. That is all of the rest of human history except for a tiny fragment of an elite, an aristocracy. People had to expend a huge amount of effort and money just to feed themselves so that the reason for this change and the diminution of how much as a percentage of what we earn we have to spend is because of better agricultural yield, better fertilizers, better transport, the ability to freeze, powder or to preserve food more quickly and the industrialization and centralization of the food supply. That doesn't mean that that comes free of adverse consequences, environmental consequences, health consequences. But for many people, you could argue very easily that the bottom line is that the average person is spending radically less on food and therefore has much more money to spend on phones, cars, houses, clothes, travel, music, whatever.Suzy Chase: The Settlement Cookbook was first published in 1903 and the subtitle was The Way to a Man's Heart. Then a Mademoiselle article from 1990 was entitled Refriger-Dating: Putting Guy Food in the Fridge. Talk a little bit about getting a man with food and the perfect wife. Paul Freedman: Well, the tradition was that the way to a man's heart was through his stomach. That is part of a kind of eternal argument about what are men looking for in women and addressed to women by things like that cookbook, but with more elaboration by things like women's magazines article, magazines like Mademoiselle, which was by its very title directed to an adult but unmarried woman. But the assumption of Mademoiselle's history was that it was addressed to an unmarried woman wants to be married real soon. So yes, a lot of these involve strategies to get men in the early 20th century by being a good cook. In the later 20th century, beginning in the '50s by seeming to be a good cook because you actually don't want to spend a whole lot of time cooking because the contradictory advice or the, let's say, compatible advice, complementary advice of these magazines is yes, men want you to be a good cook, but they don't want you to be a drudge. They want you to be a good companion. They want you to be sexy. They want you to be fun. So what they're trying to navigate in the late 20th century especially is the woman as a good sport and the woman as a good provider of meals and that's tricky, let alone- Suzy Chase: That's a lot.Paul Freedman: Yes, let alone the whole idea of subordination, implicit in the notion that it is you, the woman, who has to please the man. It also assumes that the man is kind of a something of an automaton. He responds to good meals, he responds to sexual allure. He doesn't do a whole lot of thinking or strategizing about it. Suzy Chase: My mom, she's passed away, but she was born in 1929 and she drilled it in my head like, "You should always cook Bob a meal." I can't get it out of my head. Paul Freedman: Right, right. So, I mean, you know what I'm talking about. I think that the chapter on women and food and food and gender and the way cookbooks address women is alien to what many young people think. When I teach this material to my students at Yale, they're amused, but it's like I was describing the Crusades in the Middle Ages or something like that. Yeah, okay. I saw this on Game of Thrones but it doesn't exactly speak to my experience. Was your mom saying otherwise he's going to be discontent or-Suzy Chase: Yes.Paul Freedman: Yeah. So a lot of this is the lore of older women addressing younger women or moms addressing daughters is that you may think that your convenience or your attractiveness is more important than providing a good meal. But, so the extreme, as you will have seen in my book, is someone who wrote to Betty Crocker, the General Mills icon who accepted mail and responded to it. So they had various people who had the job of responding as Betty Crocker. I mean, everybody knew she was a fictional character, but nevertheless, that was their advice kind of a correspondence. One woman wrote in in the 1920s and said that, "I make vanilla cake because I like it and my husband prefers fudge cake and my neighbor I noticed has made fudge cake a couple times. Is she trying to steal my husband?" Here again, it assumes that the guy is just like something that can be directed by remote control, oh, fudge cake. I'm going to go for it.Suzy Chase: I'm going next door.Paul Freedman: I'm going next door. See you. The whole situation comedy TV era was predicated on the notion that the woman actually thinks about stuff and the man just kind of like goes to work, comes home, eats his meal, watches TV, says, "Did you have a good day?" and that's about all he's good for. Suzy Chase: Gosh, we've come a long way. Paul Freedman: Maybe. So I do include this New York Times tongue and cheek to be sure piece of a few years ago about advising women to, or at least saying that women themselves spontaneously on first or at least early dates, dinners with guys they've just met, will order steak in order to show that they're not a food faddist, that they're not too health conscious, that they're not going to insist that he changed his diet, that he started eating kale or quinoa or something like that because that's what he fears. So again, she shows she's a good sport by ordering the steak. Suzy Chase: In the book you wrote, the difficulty of defining American cuisine makes it hard to identify a typical American restaurant serving typical American food. Talk a little bit about the term ethnic in terms of restaurants. Paul Freedman: Well, ethnic is not a popular word for the good reason that it implies that that's the foreign or the strange and that there is a kind of normal or normative, let's say, generic white person's American cuisine or restaurant. So I use the word ethnic nonetheless in the book because that foreignness or that exoticness is the appeal of such restaurants. Because the fact that you patronize restaurants does not make you necessarily more tolerant or more inclusive, it's perfectly possible to have a hard or paranoid attitude towards immigration and eat at Mexican restaurants all the time. There are people in many states who are doing this even as we speak. Suzy Chase: So true. Paul Freedman: So the ethnic though, the ethnic restaurant as a category, you can really see this as an American phenomenon if you compare say a guidebook to New York restaurants from the 1960s when the New York Times in particular started publishing its series of guidebooks and the Guide Michelin for France. The New York guide books divide the book into categories. Some of the categories may just be things like steakhouses or elegant restaurants, but most of them are Chinese, Indian, Italian and so forth. They're divided by international country or ethnicity. In Paris, in the 1965 Guide Michelin I bothered to count the restaurants. I can't remember now, but it's something like 300, roughly 300 restaurants are listed for the Paris Guide Michelin 1965 of which only half a dozen are not French. There's like two Chinese restaurants, a Vietnamese restaurant. Basically dining out in France might mean great variety of regions, for example, an Alsatian restaurant, an Alsatian restaurant, Provencal restaurant, but they're all within France.Suzy Chase: It's interesting that you wrote Jonathan Gold preferred the term traditional. Paul Freedman: Yes, because I don't agree because traditional like if you go to Louisiana, traditional means Cajun or Creole according to some old tradition. So traditional can mean anything. If I had to choose a word, I'd say maybe international. But the problem with that is that if you look at the, and this gets back to your earlier question, what is a typical American restaurant? If you go to a typical American restaurant, often it has pasta dishes on it, it has Crudo or Sashimi of some sort or it has empanadas or small plates like tapas, it could have all sorts of foreign influenced and unacknowledged elements.Suzy Chase: You said that diversity actually blurs the culinary authenticity, for example, chicken fajitas in Vermont.Paul Freedman: Right. You get these things like in guide books where they have pecan pie as a specialty of Vermont or Iowa or all sorts of places that are outside the South, which is what people normally think of as pecan pie's natural home. But this is genuine. You got chicken fajitas everywhere. The contrast that I try to draw may be most obvious in an anecdote about an experience I had in Italy where you have the reverse kind of fanatical devotion to local and regional identity. So the meal I had in Bologna with a professor of medieval history and her husband, so I'd been invited to give a talk at the University of Bologna and they took me out to dinner. Bologna is a famous food capital of Italy and one of their specialties is tortellini. So we had tortellini at this restaurant and without a doubt, these were the best tortellini I've ever had and it was obvious. My host's husband said, "In other places in Italy, other towns, they make tortellini with different fillings like spinach or cheese and these were actually meat tortellini." I asked the normal American question, which was, "Oh, do you ever get tired of meat tortellini and just have cheese tortellini instead just for variety?" He looked at me like I was crazy, like I suggested putting maple syrup on red snapper. He said, "No, no. In Bologna," we're in Bologna, "In Bologna, we eat meet tortellini," and it turns out that the blend of what kind of meat it is in the tortellini is fixed also. It's very different from Modena where they also eat meat tortellini and Modena is maybe 70 miles away, but there's a different kind. There's more prosciutto or more mortadella whatever the difference is. So it's not as if people are competing to see what kind of tortellini you can come up with. In America, you can go to the supermarket and buy 10 different kinds of tortellini no problem. Pumpkin squash tortellini, porcini mushroom tortellini, sun dried tomato tortellini, but they're not as good. So here the emphasis is on a very narrow dossier of variation, but on a fanatical attention to making it as good as possible. That is something that we've started to do again and it's something where you see in things that people don't cook at home. So I teach in New Haven, a city famous for pizza, and so people really have an idea of how pizza is supposed to be made. Or you get this with barbecue in the South. In North Carolina, they're not going to say, "Oh, maybe I'll have some Texas barbecue just for variety," smoked beef rather than that kind of vinegary shredded pork that they go for. But apart from such exceptions, the American tendency has been to prefer variety to intrinsic quality. Suzy Chase: In chapter nine you wrote about how the 1970s marked the total eclipse of regional cuisine. I would love, these are two people who I love, I would love for you to talk about Jane and Michael Stern. Paul Freedman: So actually I just published an article in the Wall Street Journal that is in their series, each weekend they have five best books or most important books in various topics. So it might be in warfare or the five best books on sleep and mine was the one they assigned me was on American food. I mentioned the Sterns' road food guide, which has gone through 10 editions, I believe, the first was in 1978. So yeah, Jane and Michael Stern in the 1970s set out to find restaurants, not so much of regional authenticity, but simply places where they didn't use frozen food, where they made their own pies, where they made their own chili, where they didn't just dump a Campbell Soup thing into an institutional pot, but actually made their own soup. So it's not intended originally as a guide to regional specialties as just to rescue the traveler from the necessity of depending on a fast food and it's very dear to my heart personally because I taught at Vanderbilt University in Tennessee in the 1980s and traveled a lot to New York because my wife lived in New York city, as did my parents. So going from Nashville to New York, I depended on the Sterns' guide to find barbecue places for example, or just lunch counter kind of places that had pot roast that they'd actually made in their kitchen rather than some kind of a food delivery service that they'd clawed out. So pre-GPS, finding some of these places was really hard, but it certainly was worth it. Suzy Chase: Yeah, that's what I thought about with them. They didn't have Google Maps. You could see them sitting there with the big map splayed out front of them driving. They're so good. Paul Freedman: There's a de-skilling. It did take, there was a place called the Ridgewood Barbecue, one of the best barbecue places in the East and it's in Eastern Tennessee, very near the Virginia and Kentucky borders and in a place called Bluff City. I would go to that maybe once a year and that was just enough time to forget how to get off the highway and find a place. But I actually knew how to read a map, a skill that I am slowly losing. Suzy Chase: So on page 281, you have a list of food fads and fashions from the late 19th to early 21st centuries. In the 1980s section, you included ranch dressing invented by Steve Henson who marketed it as Hidden Valley Ranch. I didn't realize ranch dressing is a relatively new thing. Paul Freedman: I think this is true of so many of these. I'm glad you asked me about that list because that's my very favorite thing in here. We think that a lot of dishes just have gone back since, have been around since time immemorial. I mean some of them, it's not that they were invented in the way that a ranch dressing, really you can point to a date when it was invented, but say quiche. I mean quiche Lorraine, you could get at French restaurants before the 1970s. But it completely takes over certain kinds of entertaining and cookbooks in the 1970s. Squid [inaudible 00:31:06] was available in Italy but unknown in the United States until the 1980s. So I'm fascinated by the way in which things that are pretty new turn out to be regarded or get dressed up as age old things. Key lime pie for example, people think it goes back to the origins of Florida, the first hearty settlers in the Florida Keys, but in fact it's based on Borden's condensed milk recipe from the end of the 1940s.Suzy Chase: What?Paul Freedman: Yeah, I know. Disappointing in a way but originally it was for some kind of ice box quick lemon pie and then some clever person thought of applying it to these admittedly regional Key limes. But the actual recipe, it's not as if people in 1900, when Key West was first developed as a resort were talking in Key lime pie, they had no idea of what it was.Suzy Chase: Now to my segment called my favorite cookbook. What is your all-time favorite cookbook and why? Paul Freedman: The choice is narrow. I would say my all time favorite cookbook is Pierre Franey's 60-Minute Gourmet. Suzy Chase: Yes. Paul Freedman: So on the one hand it's amusing because it's idea and it dates from, what, about 1980, late '70s, early '80s then it was followed up by More 60-Minute Gourmet. So on the one hand, the notion that 60 minutes is fast is now amusing. So for Pierre Franey, a French trained master chef, nobody could dream of wanting to produce a meal in less than 60 minutes. Less than 60 minutes, you might as well put something in the microwave from his point of view. But it is actually exactly what it says it is. These are wonderful meals. They're easy. They're easy in the sort of Julia Child sense. Of course, like everybody else, I admire her because all you have to do is follow the instructions. The instructions may be a little bit extensive. They're not as extensive as Julia Child's recipes, but each step is pretty simple and it produces lovely meals. There are a lot of cream sauces. There's a lot of stuff with scallops. My wife, when we were just married, made fun of these recipes and have my producing meals based on them by saying, "What will it be today? Scallops or scallops substitutes?" But I'd say that my second choice, I mean, you didn't ask me for a second choice, but my second choice is called Cucina Fresca. Point of it is that it's Italian food, but it's food to be served at room temperature, which allows you to make it in advance so that you can greet and entertain your guests without frantically checking things on the stove. Suzy Chase: The guys at Kitchen Arts and Letters here in the city.Paul Freedman: Mm-hmm (affirmative).Suzy Chase: That's one of their favorite cookbooks. Paul Freedman: Oh, I didn't know that. That's good to know. That also my copy is in lovingly cherished bad shape because it's been used so much. Suzy Chase: Where can we find you on the web and social media? Paul Freedman: I'm at Mornayphf, Mornay like the sauce, M-O-R-N-A-Y-P-H-F on Twitter, and I have a website that's available through the Yale history department. So if you Google Yale University History, you'll see under faculty my name and my sign.Suzy Chase: Now to the very last line of American cuisine, it's in the what's in and what's out section. Okay. Here it goes. Microgreens, it has been discovered that they have no flavor. Thank you.Paul Freedman: It’s in what’s out.Suzy Chase: Amen. I've always hated microgreens. Paul Freedman: Yeah, well, I've developed more dislikes or phobias as I've gotten older, which may be because I started out pretty eclectic and ecumenical. But if I may mention another pet peeve, it's wraps and this is brought up by we have a lot of candidates for jobs in our department this semester and the lunch is so often served at their talks to accompany their talks. The candidate has to give a job talk based on their research. Our wraps, I go to these, this free food is set out and I don't like any of it.Suzy Chase: But they see you coming. Paul Freedman: Well, people will say other things like, "Oh, well. You choose the restaurant. I wouldn't dare choose the restaurant for a meal with you," as if I have some real expertise in New Haven restaurants that they don't, or as if I'm someone who can't stand to eat an ordinary meal, which is totally untrue. I am not in my own picture of myself a foodie, a food fanatic, a gourmet, a gastronome. I just happen to be interested in food.Suzy Chase: That'll be your next book. It will be entitled I Like Ordinary Meals. Paul Freedman: Right. No kidding. Suzy Chase: So thanks for writing yet another thought provoking book. I could talk to you for hours and thanks so much for coming on Cookery by the Book podcast. Paul Freedman: Thank you for having me, Suzy. It's always a pleasure talking to you. Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Liz Williams talks with historian, author, and professor Paul Freedman about American Cuisine.

The LA Times 101 restaurant rankings are here. Yale historian Paul Freedman traces the history of American cuisine. Journalist Charlotte Druckman shares what she learned from more than 100 women in the food world. Plus: a look at the surprising connections that take you from one recipe to another.

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.A Taste of the Past is powered by Simplecast. 

Is there such a thing as American cuisine? James Beard Award-winning chef Ann Cashion and Yale history professor and author Paul Freedman have a thought-provoking discussion about the intersection of food, restaurants and American culture with and hosts Debbie and Billy Shore. Freedman’s newest book, American Cuisine and How It Got This Way, explores the evolution from regionalism to the standardization of food in the 20th century and how that trend is reversing. “Homogenization, standardization, industrial food… that’s the main trend in American history for the 20th century,” he explains. Cashion describes the “active educational process” she used to have with her customers about using seasonal and sustainable food on her menus. “People are more in tune with what it means these days, and are more supportive of it,” she says. “Sylvia’s, the famous African American restaurant in Harlem, reflects not only the history of African American cuisine but the great migration of African Americans to the north,” explains Freedman, author of Ten Restaurants That Changed America. “I was in the kitchen of a Ramada Inn in Jackson, Mississippi, working with a total African American staff. It was such a great learning experience because so many of them just cooked by feel, no recipes,” recounts Cashion about one of her first restaurant jobs. Listen to this engaging conversation about food, history and culture in America.

A Sunday bonus: the first of our two DEMOCALYPSE 2019 shows at the Leicester Square Theatre from Monday 23 Sept, in case you couldn’t make it or you want to “experience the magic” again.Listen up as Dorian, Ingrid, Ian and special guest James O’Brien dig into the Supreme Court, the phenomenon of “Chaos Voters”, and the future of Divided Britain… and they play a few rounds of that ‘Leave Or Remain’ game that’s been doing the rounds lately too. Who will get what category and is Jim Royle from The Royle Family a Lexiter?We recorded this show the night before the Supreme Court judgment came down, so please make allowances for certain things which might have dated it. Hold tight for audio from our second Democalypse 2019 show from the same night, with the great Mark Gatiss as our special guest.Our Patreon backers will get that show first, like they got this one too. If you want to receive all our podcasts early via your own RSS feed, plus loads more benefits, sign up at https://www.patreon.com/remainiacscastSpecial shout to Paul Freedman for the title pic, to Charlie Elwess for scrubbing up the sound recording, and to all at the Leicester Square Theatre.Presented by Dorian Lynskey with Ingrid OIiver and Ian Dunt. Special guest James O’Brien. Producer by Andrew Harrison. Remainiacs is a Podmasters Production. See acast.com/privacy for privacy and opt-out information.

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Carmel O'Shannessy is on the air to talk about the new language she found developing in Australia. Brian Brooker talks about his eclectic, Revolutionary War-themed Brooker's Founding Flavors ice cream shop. Paul Freedman discusses what makes American cuisine inherently American with so many foreign influences. Finally, Barbara Finamore looks at how China could be showing us the answer to solve pollution problems.

Medievalist Paul Freedman joins us on the show today to talk about the food of the Medieval period, authenticity, Chinese food, and his book 10 Restaurants that Changed America. Get the new paperback version of 10 Restaurants here: https://www.amazon.com/Ten-Restaurants-That-Changed-America/dp/1631494988/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= Hosted by: Daniel Geneen (instagram/twitter) and Amanda Kludt (instagram/twitter). complain to us at upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

A conversation with Paul Freedman. Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered by Simplecast

Gov. Kate Brown, D-Ore., joins Michael and guest co-host Paul Freedman and discusses some of the major issues facing higher education including access and affordability, the future of online learning and the growth of apprenticeships.

Gov. Kate Brown, D-Ore., joins Michael and guest co-host Paul Freedman and discusses some of the major issues facing higher education including access and affordability, the future of online learning and the growth of apprenticeships.

Today, the Food Network is a touchstone of the entertainment industry. But it took a decade for the channel to make money. Chef Sara Moulton and author Allen Salkin tell us about the rise and influence of the cooking channel. Plus: If you use Uber Eats more than you use your stove, you're in good company — 90 percent of Americans either don't like to cook or are on the fence about it. With cooking becoming more hobby than necessity, we look at how the food industry is trying to keep up. Finally: 100 years ago, Schrafft's restaurants transformed dining out — by letting women eat with other women. Yale historian Paul Freedman talks with us about the restaurants that changed the way America eats.

A very special interview of Yale Professor Paul Freedman, author of “10 Restaurants That Changed America.” The interview covers, among others, the origins of restaurants in America, and the history of the 10 chosen restaurants and some of their classic dishes.   Please subscribe, leave comments or questions and enjoy! Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage  

Art historian and critic Alison Pearlman dissects the inner workings of the restaurant menu. Restaurateur Jody Scaravella, owner of Enoteca Maria in New York City, discusses his unique business model of hiring grandmas, or "nonnas", in lieu of professional chefs. Yale historian Paul Freedman talks about the most influential restaurants in American history and the making of an American cuisine.

  Cherilyn Murer: Life, Family and Business Success   In this episode of “Tales from Around the Water Cooler,” successful entrepreneur and philanthropist Cherilyn Murer discusses why both women and men need balance in their professional and personal lives. She shares insights about her 32-year career in healthcare and higher education and the nuances of succeeding in these competitive and highly transformational fields. She and Kristen also discuss the importance of leadership, volunteerism, and mentoring.   Cherilyn’s Reading List “The Social Transformation of American Medicine” by Paul Starr   “Identity Unknown: Women Artists in the Shadows” by Donna Seaman   “Ten Restaurants that Changed America” by Paul Freedman

On this week s show, we take an in depth look the evolution of restaurant dining in the America and speak with the co owner of one the nation s top restaurants.We begin by exploring two centuries of historical and cultural changes with acclaimed Yale historian Paul Freedman. His book Ten Restaurants That Changed America weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine.On Paul Freedman s short list is New York s Four Seasons Restaurant, which for decades was arguably the most expensive and exclusive eatery in all of the Big Apple. We speak with the restaurant s co owner Julian Niccolini, who played an enormous role in making that a reality. Julian shares stories about the original Four Seasons before it closed its doors in 2016, and shares his plan for reopening in a different location on Park Avenue.We ll also speak with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

2015 was the first year that Americans spent more money on bars and restaurants than on groceries. And with attention-grabbing chefs and buzzy new places to eat, it feels like restaurants have never been more central to American life. But how did we get there? Paul Freedman, Yale historian and author of the book “Ten Restaurants That Changed America,” charts the course from Delmonico’s to Howard Johnson’s.

Today, the Food Network is a touchstone of the entertainment industry. But it took a decade for the channel to make money. Chef Sara Moulton and author Allen Salkin tell us about the rise and influence of the cooking channel. Plus: If you use Uber Eats more than you use your stove, you're in good company — 90 percent of Americans either don't like to cook or are on the fence about it. With cooking becoming more hobby than necessity, we look at how the food industry is trying to keep up. Finally: You can thank Howard Johnson's for those roadside plazas you see on interstates. Yale historian Paul Freedman talks with us about the restaurants that changed the way America eats.

Long-time higher ed entrepreneur Paul Freedman talks to Jeff and Michael about his newest venture, Entangled, and how he hopes to help solve the challenges facing colleges and universities.

Paul Freedman, Chester D. Tripp Professor of History and Acting Chair, Department of History at Yale University, chats with Rebecca Federman, Culinary Collections Librarian at the New York Public Library. Paul provides insight into 19th-century American restaurant dining based on his recent article in The New England Quarterly, "American Restaurants and Cuisine in the Mid–Nineteenth Century" (March 2011). We hear about the most popular dishes, regional differences in menus, and which dishes could make a modern-day comeback.

Paul Freedman embodies holistic and progressive education in a way that few do. He is the founder, head administrator and a classroom educator at the Salmonberry School on Orcas Island, Washington, as well as the founder of the Holistic Education Initiative. His work blends warmth and enthusiasm with a profound knowledge of the whole child. Mention Paul’s name and many have a smile and a story. Visit our website to listen to Paul speak about his work with children and to find links to iTunes, Soundbutt, Google Play and more resources on holistic education.Find this episode on iTunes and subscribe to receive future episodes! Find a full transcript of Episode 4 here.Some additional links for those interested in Paul's work:The Salmonberry SchoolThe Holistic Education InitiativeDeep Education: Re-visioning Teaching and Learning for today, Paul Freedman's TEDxOrcasIsland talk

Hungry for information? Then learn about the history of the American restaurant.

Paul Freedman, author of Ten Restaurants That Changed America shares a history of American eating preferences and how we got to where we are. From New England’s culinary identity created by the myth-making of Thanksgiving, to New Haven's famous culinary specialty, pizza, the topic leads to passionate debates among people who do not otherwise consider themselves gourmets.

How social class has dictated when we eat. From Ancient Greece to New York hipsters, what has determined our mealtimes in the past and who wants them to change now? For thousands of years when we eat signified where we were in society. It seems this idea may not have been consigned to history - is the resurgence of brunch marking out a new 'creative' social class? And have you heard of the ‘fourth meal’? Snacking is on the rise - and the food industry might be helping you abandon the three meal model. Is more choice breaking apart the structured meal? Plus, what exactly is the scientific evidence that any of this matters? With contributions from: Paul Freedman, Yale University, Shawn Micallef, Author, Tamara Barnett, Vice President of Strategic Insights at The Hartman Group and Satchidananda Panda of the Salk Institute for Biological Studies, at Harvard University. Presenter: Emily Thomas (Photo: Clock and cutlery. Credit: Getty Images)

On this week s show, we re taking a tour of the iconic restaurants that have made a transformative impact on American cuisine. We begin with acclaimed Yale history professor Paul Freedman, who explores two centuries of historical and cultural changes in his book Ten Restaurants That Changed America. Paul s list weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine. Next, we take a visit to Antoine s, the essential New Orleans restaurant that graces the pages of Paul s book. Established in 1840, Antoine s Restaurant is the longest running family operated restaurant in America. Today, CEO Rick Blount is working hard to ensure Antoine s staying power in the 21st century restaurant landscape. Then, we learn about another national dining treasure, Delmonico s Restaurant, which opened in 1837. Located in New York s Financial District, Delmonico s is the nation s oldest restaurant still open today. We speak with Executive Chef Billy Oliva and Marketing Director Carin Sarafian, who illuminate Delmonico s remarkable history. We re time traveling through restaurant history on this week s Louisiana Eats

The post American Cuisine & Whiskey with Paul Freedman & Rick Wasmund appeared first on RealClear Radio Hour.

Restaurants in America are as diverse as our population, and they speak volumes about our society according to Professor Paul Freedman, Author of Ten Restaurants That Changed America. From Delmonico's to Howard Johnson's, Freedman discusses the ten restaurants he profiles and tells how they had a sociological as well as gastronomical impact on our country.

Ten Restaurants That Changed America By Paul Freedman

It's the very first Very Special Football Episode. The Hard Hedge takes a brief break from basketball to talk about UVa football with two UVa and NFL alums. Luke Bowanko (@lbow70) and Paul Freedman (@paulyfree88) join Phony (@iftonytweeted) to discuss the state of the UVa football program, what the transition from player to fan is like, and expectations for the coming year. We also discuss Jake McGee not once, but twice. Why is the icon for the episode a young Luke Bowanko? Listen and find out.

Paul Freedman, Chester D. Tripp Professor of History, explores and dispels modern misconceptions regarding historical European tensions in the Middle East, providing illumination of major events from the Crusades to a more modern era.