Carolyn Nadeau, Byron S. Tucci Professor

Brief Curriculum Vitae

Education

Ph.D., Pennsylvania State University, 1989-94. Dissertation: "Women of the Prologue: Writing the Female in Don Quijote I" Director: Frederick A. de Armas.

M.A., New York University in Madrid, 1987-88. Thesis: "Alfonso el Sabio y la creación de la literatura castellana" Director: Francisco Bustos.

B.A., University of Virginia, 1981-85. Attended University of Madrid via Marquette University, 1983-84.

Employment

Professor, Illinois Wesleyan University, Golden Age and Medieval literature and culture, all levels of Spanish language courses, various across-the-curriculum courses.

Assistant Professor, 1994-2000; Associate Professor, 2000-05.

Director, Illinois Wesleyan's Spain Program, Barcelona, spring 2012.

Inaugural Director, Illinois Wesleyan's Spain Program, Madrid, spring, 2005.

Inaugural Director, Illinois Wesleyan's London Program, fall, 2000.

Instructor, basic and advanced Spanish language courses, Intensive Spanish Language Summer program, Penn State, 1989-94.

Recent Publications - Books

El buscón, critical edition. Cervantes & Co. Spanish Classics.  Newark, DE: European Masterpieces, 2007.

Women of the Prologue: Imitation, Myth, and Magic in Don Quijote I. Lewisburg, PA: Bucknell University Press, 2002.
            Review: Cervantes XXII.2 (Fall 2002): 201-05 (pdf)

Recent Publications - Articles

Moscatel morisco: The Role of Wine in the Formation of Morisco Identity,” Bulletin of Hispanic Studies. 90 (2013): 153-65.

“Transformation and Transgression at the Banquet Scene in La Celestina.” Objects of Culture in Imperial Spain. Ed. Frederick de Armas and Mary Barnard. Toronto: University of Toronto Press, 2013. 205-27.

“What Else Happened in the Early Modern Kitchen? Reading Celestina’s Kitchen through the Manual de mugeres.Comida y bebida en la lengua española, cultura y literaturas hispánicas Ed. Andjelka Pejovic, Vladimir Karanovic y Mirjana Sekulic. Kragujevac, Serbia: FILUM, 2012: 289-303.

“Contributions of Medieval Food Manuals to Spain’s Culinary Heritage,” Monographic Issue of Cincinnati Romance Review, “Writing About Food: Culinary Literature in the Hispanic World.” Ed. María Paz Moreno. (Win 2012). 59-77. 

"Early Modern Spanish Cookbooks: The Curious Case of Diego Granado." Food and Language Proceedings of the Oxford Symposium on Food and Cookery, 2009. Ed. Richard Hoskings. Totnes, England: Prospect Books, 2010. 237-46.

"Ensaladas calientes y carnero verde: imágenes de la vianda en la poesía satírico-burlesca de Francisco de Quevedo," La Perinola 13 (2009): 313-26.

“Maritornes: algo más que la prostituta de la venta,” Actas de El Quijote en clave de Mujer/es, Valdepeñas, Spain, 2005. Ed. Fanny Rubio. Empresa Pública Don Quijote de la Mancha, 2007. 205-13.

“Critiquing the Elite in the Barataria and 'Ricote' Food Episodes in Don Quijote IIHispanófila (2006): 59-75.

“Spanish Culinary History in Cervantes’ ‘Bodas de Camacho,” Revista canadiense de estudios hispánicos 29.2 (Winter  2005): 347-61.

“Authorizing the Wife/Mother in Sixteenth-century Advice Manuals,” Women in the Discourse of Early Modern Spain, ed. Joan Cammarata, Gainesville: University Press of Florida, 2003. 19-34.

Work in Progress

Food Matters. Alonso Quijano’s Diet and the Discourse of Early Modern Food in Spain