Paul Freedman

About The Author

Paul Freedman is a history professor at Yale University and the author of American Cuisine: And How it Got This Way, Ten Restaurants that Changed America, and Out of the East: Spices and the Medieval Imagination. He is also the editor of Food: The History of Taste.

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Books by Paul Freedman

Bite by Bite

American History through Feasts, Foods, and Side Dishes

By Marc Aronson, Paul Freedman, Frederick Douglass Opie, Amanda Palacios, Tatum Willis and David Zheng

Illustrated by Toni D. Chambers

Explore the fascinating history of America as told through the lens of food in this illustrated nonfiction middle grade book “sure to please history buffs and foodies alike” (BCCB, starred review) that lays out the diverse cultures that have combined to create the rich and delicious tap...

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