The celebrity chef is not a modern concept, as we discuss with Paul Freedman, Professor of History at Yale. Joined by podcast regular Professor Daniela Gutiérrez-Flores, we discuss early modern history, how food comes in and out of fashion, and what artistry might indicate in food history. And the conclusion of Season 2: Historians! Professor Freedman specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.  His latest books are The Splendor and Opulence of the Past: Studying the Middle Ages in Enlightenment Catalonia (Cornell University Press, 2023) and (co-authored with Marc Aronson) Bite by Bite: American History through Feasts, Food, and Side Dishes (Simon & Schuster, 2024).  Viewing: Mark Bittman visits El Bulli in 2006, NY Times Tasting: Chateau Thivin Cote De Brouilly Half Bottle, 2022 from Wine on Piedmont Stay up to date with Esculent on our Instagram Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.