History of Food and Cuisine, Spring 2011

The Spring 2011 series studied the history of food and culinary styles from prehistory to the present, with a particular focus on Europe and the United States. These lectures were organized in conjunction with the Yale College seminar taught by Paul Freedman, Chester D. Tripp Professor of History.

  • Joanna Waley-Cohen, New York University, “Banquets and Politics in China”
  • Fabio Parasecoli, The New School, “The Masculine and the Meal: Representations of Food and Men in Blockbuster Movies”
  • Susan Tucker, Tulane University, “Inscribing Food/Talking Life: New Orleans Past”
  • Danny Meyer, New York City restaurateur, “The Power of Hospitality”