Paul Freedman - Böcker

How medieval Europe’s infatuation with expensive, fragrant, and exotic spices led to an era of colonial expansion and the discovery of new worldsThe demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration ,as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.This engaging book explores the demand for spices: why were they so popular, and why so expensive?  Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era.

From the author of Ten Restaurants That Changed America, an exploration of food’s cultural importance and its crucial role throughout human history“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake ShackWhy does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite.  In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives. It is a way to express community and celebration, but it can also be divisive. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.

Surveys the history of changing tastes in food and fine dining – what was available for people to eat, and how it was prepared and served – from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat – whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today’s roaming the globe for great gastronomic experiences.

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

This 1991 book describes the history of peasants in Catalonia, the wealthiest and politically dominant part of the medieval Kingdom of Aragon, between the ninth and fifteenth centuries. It focuses on the period from 1000 to 1300, when free peasants who had held property under favourable frontier conditions were progressively subjugated by their lords. Between 1462 and 1486 Catalan peasants mounted the most successful peasants' war of the Middle Ages, and achieved the formal abolition of servitude. Professor Freedman seeks to explain both the process by which servitude was strengthened over the centuries, and its eventual weakening before a direct moral and military challenge. He addresses both the causes of enserfment and the limitations on its effectiveness. The book integrates archival evidence with the theories of society elaborated by medieval jurists. Comparisons are drawn between Catalonia and other regions, and its experience is situated within a spectrum of different social and economic conditions.

This 1991 book describes the history of peasants in Catalonia, the wealthiest and politically dominant part of the medieval Kingdom of Aragon, between the ninth and fifteenth centuries. It focuses on the period from 1000 to 1300, when free peasants who had held property under favourable frontier conditions were progressively subjugated by their lords. Between 1462 and 1486 Catalan peasants mounted the most successful peasants' war of the Middle Ages, and achieved the formal abolition of servitude. Professor Freedman seeks to explain both the process by which servitude was strengthened over the centuries, and its eventual weakening before a direct moral and military challenge. He addresses both the causes of enserfment and the limitations on its effectiveness. The book integrates archival evidence with the theories of society elaborated by medieval jurists. Comparisons are drawn between Catalonia and other regions, and its experience is situated within a spectrum of different social and economic conditions.

The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires, sermons, chronicles, and artistic representations peasants often appeared as dirty, foolish, dishonest, even as subhuman or bestial. Their lowliness was commonly regarded as a natural corollary of the drudgery of their agricultural toil.Yet, at the same time, the peasantry was not viewed as "other" in the manner of other condemned groups, such as Jews, lepers, Muslims, or the imagined "monstrous races" of the East. Several crucial characteristics of the peasantry rendered it less clearly alien from the elite perspective: peasants were not a minority, their work in the fields nourished all other social orders, and, most important, they were Christians. In other respects, peasants could be regarded as meritorious by virtue of their simple life, productive work, and unjust suffering at the hands of their exploitive social superiors. Their unrewarded sacrifice and piety were also sometimes thought to place them closest to God and more likely to win salvation.This book examines these conflicting images of peasants from the post-Carolingian period to the German Peasants' War. It relates the representation of peasants to debates about how society should be organized (specifically, to how human equality at Creation led to subordination), how slavery and serfdom could be assailed or defended, and how peasants themselves structured and justified their demands.Though it was argued that peasants were legitimately subjugated by reason of nature or some primordial curse (such as that of Noah against his son Ham), there was also considerable unease about how the exploitation of those who were not completely alien—who were, after all, Christians—could be explained. Laments over peasant suffering as expressed in the literature might have a stylized quality, but this book shows how they were appropriated and shaped by peasants themselves, especially in the large-scale rebellions that characterized the late Middle Ages.

The medieval clergy, aristocracy, and commercial classes tended to regard peasants as objects of contempt and derision. In religious writings, satires, sermons, chronicles, and artistic representations peasants often appeared as dirty, foolish, dishonest, even as subhuman or bestial. Their lowliness was commonly regarded as a natural corollary of the drudgery of their agricultural toil.Yet, at the same time, the peasantry was not viewed as "other" in the manner of other condemned groups, such as Jews, lepers, Muslims, or the imagined "monstrous races" of the East. Several crucial characteristics of the peasantry rendered it less clearly alien from the elite perspective: peasants were not a minority, their work in the fields nourished all other social orders, and, most important, they were Christians. In other respects, peasants could be regarded as meritorious by virtue of their simple life, productive work, and unjust suffering at the hands of their exploitive social superiors. Their unrewarded sacrifice and piety were also sometimes thought to place them closest to God and more likely to win salvation.This book examines these conflicting images of peasants from the post-Carolingian period to the German Peasants' War. It relates the representation of peasants to debates about how society should be organized (specifically, to how human equality at Creation led to subordination), how slavery and serfdom could be assailed or defended, and how peasants themselves structured and justified their demands.Though it was argued that peasants were legitimately subjugated by reason of nature or some primordial curse (such as that of Noah against his son Ham), there was also considerable unease about how the exploitation of those who were not completely alien—who were, after all, Christians—could be explained. Laments over peasant suffering as expressed in the literature might have a stylized quality, but this book shows how they were appropriated and shaped by peasants themselves, especially in the large-scale rebellions that characterized the late Middle Ages.

When the medievals spoke of "last things" they were sometimes referring to events, such as the millennium or the appearance of the Antichrist, that would come to all of humanity or at the end of time. But they also meant the last things that would come to each individual separately-not just the place, Heaven, Hell, or Purgatory, to which their souls would go but also the accounting, the calling to reckoning, that would come at the end of life. At different periods in the Middle Ages one or the other of these sorts of "last things" tended to be dominant, but both coexisted throughout. In Last Things, Caroline Walker Bynum and Paul Freedman bring together eleven essays that focus on the competing eschatologies of the Middle Ages and on the ways in which they expose different sensibilities, different theories of the human person, and very different understandings of the body, of time, of the end. Exploring such themes as the significance of dying and the afterlife, apocalyptic time, and the eschatological imagination, each essay in the volume enriches our understanding of the eschatological awarenesses of the European Middle Ages.

Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America.Ranging from the 1830s and the New York Steak House Delmonico’s—which Freedman identifies as the first real American restaurant—to the current flowering of avant-garde cuisine, each chapter looks at fashions for different types of food from turtle soup to Caesar Salad. Ten Restaurants That Changed America is a must read for serious foodies.

The Splendor and Opulence of the Past traces the career of Jaume Caresmar (1717–1791), a church historian and a key figure of the Catalan Enlightenment who transcribed tens of thousands of parchments to preserve and glorify Catalonia's medieval past in the face of its diminishing autonomy. As Paul Freedman shows, Caresmar's books, essays, and transcriptions—some only recently discovered—provide fresh insights into the Middle Ages as remembered in modern Catalonia and illustrate how a nation's past glories and humiliations can inform contemporary politics and culture.From the ninth to the sixteenth centuries, Catalonia was a thriving, independent set of principalities within what would become modern Spain. In the wake of the dismantling of its autonomy by the eighteenth-century Spanish state, Catalan scholars looked to the region's medieval independence and wealth as a means of maintaining a distinct Catalan identity and resisting Castilian hegemony. Through their writings and archival investigations, Caresmar and the canons at Santa Maria de Bellpuig de les Avellanes, where Caresmar was abbot, laid the foundations for not only the scholarly exploration of the Middle Ages but also the development of Catalan national sentiment.Although the eighteenth century is often regarded as a low point for the Catalan language and culture, The Splendor and Opulence of the Past emphasizes the importance of this period's antiquarians to Catalan projects of modernization and economic progress and links their historiography of the Middle Ages to struggles over Catalonia's relationship to the Spanish state over two centuries.

For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation’s palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women’s food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.

Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Kinship Worldview: Indigenous Authors Going Deeper with Holistic Education is a collection of essays and poems offering testimony to the holism of original traditional Indigenous ways of knowing, teaching and learning. Each chapter describes an Indigenous orientation to holistic education that explores deeply into the sacred interconnectedness of all life on Mother Earth. This collection from internationally recognized Indigenous scholars and leaders reflects a “coherent worldview encompassing the processes of the world and how we humans find meaning in those processes” (Wildcat 2001, 7 – From Power and Place: Indian Education in America. Fulcrum Publishing).Indigenous worldview is the ultimate foundation for holistic education. Unfortunately, holistic education has been held back by post-colonial worlding, defined as the result of colonizing hegemony being intrinsic to most educational systems in dominant cultural schooling. As a result, implementation of this holistic ideal has fallen short of what we need to achieve in education. Here is a collection that returns to the roots of holism.