Paul Freedman has been a Professor of History at Yale University since 1997, where one of his areas of focus is the history of cuisine. In 2007, he edited Food: The History of Taste, an illustrated collection of essays about food from prehistoric to contemporary times.
Throughout the course of twenty minutes, the professor traces the history of celebrity chefs, as well as of cooking and restaurants, from the Middle Ages to the present day. From the fourth MAD Symposium, What’s Cooking.
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