The Fall of the Roman Empire and its Aftermath (300-600 AD)
The Rise of Islam and the Expansion of the Caliphate (600-900 AD)
The Empire of Charlemagne and the Vikings (750-1000 AD)
The Central Middle Ages: Knights, Priests, Peasants and Merchants (1000-1350 AD)
Marco Polo and Beyond: The European View of Asia
The Black Death and the Hundred Years' War: The Setting for Game of Thrones
Globalized Food in the Pre-Modern World: Spices and Sugar
Participate in 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.
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
* The participation fee does not include accommodations or transportation.
All fees are non-refundable.
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Chester D. Tripp Professor of History at 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.