The Amarillo Pioneer

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WTAMU to Host Food History Lecture

West Texas A&M University will soon be hosting a food history lecture.

Dr. Paul Freedman, history professor at Yale University, will address the University on March 23rd. Freedman will be presenting his lecture "1914-1924: A Turning Point in America Food History."

Freedman is renowned as a medieval historian and an expert on the history of food and dining. He has edited the publications Food: The History of Taste and Food in Time and Place. In 2008, Freedman penned the book Out of the East: Spices and the Medieval Imagination. Freedman also penned Ten Restaurants That Changed America in 2016.

Among Freedman's honors is a cookbook award from the International Association of Culinary Professionals for Food: The History of Taste.

Freedman earned a bachelor's degree from the University of California at Santa Cruz and a Master of Library Science degree and a Ph.D. in history at the University of California. Freedman spent 18 years at Vanderbilt University, before joining the faculty of Yale University in 1997. At Yale, Freedman serves as chair of the Program in the History of Science and Medicine.

According to West Texas A&M University, Freedman is a Fellow of the Medieval Academy of America and a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d’Estudis Catalans.

Freedman's lecture will begin at 7:30pm in the Sybil B. Harrington Fine Arts Complex, Recital Hall.

The lecture is open to the public and is free of charge.

For more information, please visit wtamu.edu.

Photo by Lycoming College

Photo by Lycoming College

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