Francesca Trivellato, newly named as the Barton M. Biggs Professor of History, is a historian of early modern Europe and the Mediterranean, whose interests revolve around a broad set of questions about the organization and the culture of the marketplace in the pre-industrial world.
How we eat is both ubiquitous and semi-invisible — it is everywhere around us, but we usually don’t think about it as a social marker. Food, however, lets us see who we are and who we are in the process of becoming, according to Yale historian Paul Freedman.
Freedman, the Chester D. Tripp Professor of History, teaches a course on the history of food at Yale, and recently authored a book titled “Ten Restaurants That Changed America.”