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 book is Ten Restaurants That Changed America (Liveright/Norton, 2016).
His other boooks include The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983); Origins of Peasant Servitude in Medieval Catalonia (1991); Images of the Medieval Peasant (1999); and two collections of essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d’historia de la pagesia catalana ( “Essays on the History of the Catalan Peasantry,” translated into Catalan); Out of the East: Spices and the Medieval Imagination. A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d’Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association’s Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy’s Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.