From vintage restaurant menus to modern takeout flyers, menus can serve as inspiration for meal planning. This week on On the House: The Household Management Science Insights Podcast, host Marie Stella interviews food history expert Paul Freedman to explore the fascinating world of food documentation.

Specializing in a variety of subjects — from medieval social history to the history of cuisine — Paul Freedman is the director of Undergraduate Studies in History as well as chair of the history department at Yale University. In the field of culinary history, Paul Freedman was the editor behind ‘Food: The History of Taste’, an illustrated collection of essays about food from prehistoric to contemporary times. Impressively, Paul Freedman also penned the seminal and entertaining ‘Ten Restaurants That Changed America’ detailing how the history of America has reflected in its restaurants.

In this episode, Paul Freedman sheds light on how documenting the food we eat can contribute to our household management practices. He addresses that food documentation may be against well-renowned household decluttering practices, but it offers fresh ideas for meal planning and serves as invaluable tokens from the past.

Together, Marie and Paul Freedman canvass a plethora of useful habits to practice when collecting menus and documenting food. So, whether you’re a seasoned chef or busy parent looking for quick meal ideas, tune in to this episode for an enlightening conversation on how menu collecting can spice up your cooking routine!

Follow Paul Freedman’s work: https://history.yale.edu/people/paul-freedman

Produced by the Household Management Science Labs, a division of LMSL, the Life Management Science Labs.

Explore LMSL at https://lifemanagementsciencelabs.com, and visit https://householdmgmt.lifemanagementsciencelabs.com/ for further information about Household Management Labs.

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