The History of the Middle Ages and Global Food Trade
Time and Location
Fri - Sun, Aug 16-18
Yale Center Beijing
8 Jianguomenwai Avenue, 36th Floor, Tower B, IFC Building (Yong’anli Station, Exit C)
Registration and Fees
Flash Sale (by April 30): RMB 3,888
Early Bird (by May 31): RMB 5,888
Student Ticket: RMB 6,888
Standard Ticket: RMB 8,888
* All fees are non-refundable.
* The participation fee does not include accommodations or transportation.
The language of the event will be English.
- Rome’s Greatness and First Crises
- Britain and Ireland
- The Splendor of the Abbasid Period
- The Splendor of Byzantium
- Medieval European Cuisine
- Early Globalization: Spices
- Birth of Modern European & American Cuisine
- The Globalization of Chinese Food
- Nine 90-min lecture and discussion with Prof. Paul Freedman
- Sharpen your writing skills with a short essay
- Test your presentation skills at the end of the program
* Those who achieve 100% attendance will each receive a certificate of completion, and the top 3 participants who distinguish themselves with their essays and presentations will receive certificates of excellence.
Chester D. Tripp Professor of History & Yale University
Paul Freedman is professor of history at Yale University where he has taught since 1997 and has served as Chair of the History Department. His primary interests are in the field of medieval European history and the history of food and cuisine, and has produced many related books and articles.
In 2007 Freedman edited Food: The History of Taste, which won a prize from the International Association of Culinary Professionals and has been translated into ten languages. This began a series of studies about the role of food in shaping cultures and historical trends. Out of the East: Spices and the Medieval Imagination (2008), looks at the desire for spices in the Middle Ages and how it led to European exploration and conquest.
Freedman is the author of Ten Restaurants that Changed America (2016), a way of looking at US food history through ten examples, including Chinese and Italian cuisines adapted to American tastes. His new book, American Cuisine: How It Got This Way, will appear in October 2019.