Presented by Culinary Historians of New York and the Delegation of the Government of Catalonia to the United States and Canada with Paul Freedman
Catalonia, whose capital is Barcelona, is a region with its own distinctive culture, language, cuisine, and history. Historian and medievalist Paul Freedman will trace the evolution of the unique Catalan cuisine from the anonymous fourteenth-century culinary text Sent Soví to the present day. He will explore Catalan cuisine’s continuity over the centuries, including changes brought about by New World products, through to the prominence of its world-renowned molecular cuisine.
A reception featuring Catalan foods and wines will precede the lecture, including dishes such as samfaina (Catalan ratatouille), pa amb tomaquet (toasted bread with tomato, olive oil, and salt), and medieval stuffed eggplant.
Catalonia has been named the World Region of Gastronomy for 2025 by the International Institute of Gastronomy, Culture, Arts, and Tourism (IGCAT), in recognition of its commitment to preserving its culinary traditions while embracing innovation.
Paul Freedman is the Chester D. Tripp Professor of History at Yale University. He specializes in medieval social history, the history of Spain, and the history of cuisine. He’s the author of Images of the Medieval Peasant, among many other books, and the editor of Food: The History of Taste.
The Delegation of the Government of Catalonia to the United States and Canada is delighted to be a part of this remarkable event, which aims to raise awareness and appreciation for Catalonia’s rich culinary heritage. By highlighting our traditions, gastronomy, and innovative spirit, we celebrate the unique identity of Catalonia and its culinary contributions to the world.
Park Avenue United Methodist Church
106 East 86th Street (between Park and Lexington Avenues)
Clark Hall, third floor
6:30 pm Check-in and Refreshments
7:00 pm: Program