Carolyn Nadeau, Byron S. Tucci Professor

Brief Curriculum Vitae

Complete CV

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.

Academic Positions

Byron S. Tucci Professor of Spanish, Illinois Wesleyan University, 2010-present

Professor of Spanish, 2005-10

Associate Professor of Spanish, 2000-05

Assistant Professor of Spanish, 1994-2000

Early modern and Medieval literature and culture, Spanish for the professions, all levels of Spanish language courses, various across-the-curriculum courses. 

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

Inaugural Director, Illinois Wesleyan's Madrid Program, 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.

Publications - Books

Food Matters. Alonso Quijano’s Diet and the Discourse of Early Modern Food in Spain. Toronto: University of Toronto Press, 2016.

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)

Publications - Articles

“A Gastronomic Map of Don Quixote Part 2.” eHumanista/Cervantes 4 (2015): forthcoming.

‘Duelos y quebrantos los sábados:’ la influencia judía y musulmana en la dieta del s. XVII.” Comentarios a Cervantes. Actas selectas del VIII Congreso Internacional de la Asociación de Cervantistas. Ed. Emilio Martínez Mata y María Fernández Ferreiro. Oviedo: Fundación María Cristina Masaveu Peterson, 2014. 236-44.

"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.

“Blood Mother/Milk Mother: Breastfeeding, the Family, and the State in Antonio de Guevara's Relox de Príncipes (Dial of Princes),” Hispanic Review 69.2 (Spring 2001): 153-74.

“Star-Crossed Love: Spheres of Reality in Ruiz de Alarcón’s La verdad sospechosa,” A Star-Crossed Golden Age: Myth and the Spanish Comedia, ed. Frederick de Armas, Lewisburg: Bucknell UP, 1998. 62-71.

“Recovering the Hetairae: Prostitution in Don Quijote I,” Cervantes XVII, 2 (Fall 1997): 4-24.

Entry on “Identity.” Encyclopedia of Feminist Literary Theory. Ed. Beth Kowaleski-Wallace. New York: Garland, 1997. 205.

“Sweetmeats and Preserves: Food, Eroticism, and Society in Lope de Rueda’s Pasos,” Texto y espectáculo. Selected Proceedings of the Fifteenth International Golden Age Spanish Theater Symposium (March 8-11, 1995) at the University of Texas, El Paso. Ed. José Luis Suárez García. York, SC: Spanish Literature Publications, 1996. 86-94.

“Evoking Astraea: The Speeches of Marcela and Dorotea in Don Quijote I.” Neophilologus 79 (1995): 53-61.

“Lope de Vega.” Magill’s Survey of World Literature. 6 vol. Ed. Frank N. Magill. Pasadena, CA: Salem Press, 1993. 1998-2005.

Proceedings of the Fourth Annual Conference for Graduate Students in Hispanic Literatures and Languages, April 2-3, 1993. Special edition. Aleph 8.2 (1993).

“Celestinesque Elements in Pedro de Urrea’s Penitencia de amor.” Proceedings of the Second Area Graduate Conference for Students of Hispanic Literature. Columbus, OH: Ohio SU, 1991. 25-34.

“Langston Hughes and Nicolas Guillén.” Aleph 6 (1991): 3-14

Work in Progress

Critical edition/translation of Francisco Martínez Montiño’s Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving] (1611)

External Grants

NEH Fellowship

“Critical Edition and Translation of a 1611 Culinary Treatise by Francisco Martínez Montiño, Chef to Kings Philip III and IV of Spain,” 2015-16.

NEH Summer Stipend

“Preparing a critical edition and translation of Francisco Martínez Montiño’s Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving], 2015, declined.

RSA Short-Term Research Grant

“Preparing a critical edition and translation of Francisco Martínez Montiño’s Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving], Renaissance Society of America, 2015.

Franklin Research Grant

“Preparing a critical edition and translation of Francisco Martínez Montiño’s Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving] (Spain, 1611),” American Philosophical Society, 2014.

NEH Summer Institute

Celestina and the Threshold of Modernity,” The University of Virginia, Director: Michael Gerli, 2009.

“A Star-Crossed Golden Age: Myth and the Spanish Comedia,” Penn State, Director: Frederick de Armas, 1994.

Program for Cultural Cooperation Grants, Spanish Ministry of Culture

Preparing the manuscript, Feeding Between the Lines: the Social Significance of Food in Early Modern Spanish Literature, 2007.

Preparing a Critical Edition of El buscón by Francisco de Quevedo (1626), 2005.

Article on food presentation in Lope de Vega’s Fuenteovejuna, 2000 (turned into the publication: “Spanish Culinary History in Cervantes’ ‘Bodas de Camacho’”).

School of Criticism and Theory Grant, Dartmouth College, 1995.

Folger-NEH Grant, “Travellours’ Histories” seminar, Folger Institute, Washington, D.C., Director: Steven Mullaney, Fall, 1992.