Carolyn Nadeau, Byron S. Tucci Professor Brief Curriculum Vitae

Education

Ph.D., Pennsylvania State University, 1994. Dissertation: "Women of the Prologue: Writing the Female in Don Quijote I" Director: Frederick A. de Armas.

M.A., New York University in Madrid, 1988. Thesis: "Alfonso el Sabio y la creación de la literatura castellana" Director: Francisco Bustos.

B.A., University of Virginia, 1985. 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

Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving] (1611), critical edition and translation. Toronto: University of Toronto Press, 2023.

Self, Other, and Context in Early Modern Spain, Essays in Honor of Howard Mancing, coeditor with Isabel Jaén and Julien Simon. Newark, DE: Juan de la Cuesta Press, 2017.

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

Award: Gourmand World Cookbook for culinary history, 2017, short list.

Reviews:

Hayward, Vicky. Petits Propos Culinaires 108 (May 2017): 100-03.
Wild, Matthew, J. An International Journal of Multidisciplinary Research 20.1 (2017): 188-90.

Ingram, Rebecca. Revista de Estudios Hispánicos 52.1 (March 2018): 269-72.

Earle, Rebecca. English Historical Review, CXXXIII. 562 (June 2018): 703-04.

Escobar Villegas, Julia. Cincinnati Romance Review 44 (Spring 2018): 170-173.

Slater, John and Victor Cervantes, Hispanófila 184 (Dec. 2018): 181-83.

Laguna, Ana, Cervantes 39.2 (Fall 2019): 187-91.

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.

Reviews: Cervantes XXII.2 (Fall 2002): 201-05 (pdf); Caliope 8.2 (2002): 102-04; Modern Language Review 100.1 (2005): 238.

 

Publications - Articles

“European Perspectives on the ‘Olla podrida’ and other Early Modern Spanish Fare.” The Gastronomical Arts in Spain: Food and Etiquette. Ed. Frederick A. de Armas and James Mandrell. University of Toronto Press, 2022, pp. 45-68.

“Food Fit for a King: Exploring Royal Recipes in Francisco Martínez Montiño’s 1611 Cookbook,” Bulletin of Spanish Studies: Food Cultural Studies and the Transhispanic World, Vol. XCVII, no. 7, 2020. 1-19. https://doi.org/10.1080/14753820.2020.1699333.

“Don Quixote and the American Culinary Arts,” Millennial Cervantes. New Currents in Cervantes Studies. Ed. Bruce R. Burningham, University of Nebraska Press, 2020, pp. 167-202.

“Furniture and Equipment in the Royal Kitchens of Early Modern Spain,” Food, Texts and Cultures in Latin America and Spain. Ed Rafael Climent-Espino and Ana Mara Gmez Bravo. Vanderbilt University Press, 2020. pp. 115-49.

“Unpacking Food Images in Cervantes’ ‘El celoso extremeño.’” Sex and Gender in Cervantes. Sexo y gnero en Cervantes.  Essays in Honor of Adrienne Laskier Martín. Ed. Esther Fernández and Mercedes Alcalá Galán. Teatro del Siglo de Oro, Estudios de Literatura 135. Kassel, Germany: Reichenberger, 2019, pp. 153-166.

“From Kitāb al-tabīj to the Sent Soví: Continuities and Shifts in the Earliest Iberian Cooking Manuals.” Forging Communities: Food and Representation in Medieval and Early Modern Southwestern Europe. Ed. Montserrat Piera. Food and Foodways Series, The University of Arkansas Press, 2018. 21-33.

“Peppers and Basil: Old World-New World Markers in Cervantes’ Rinconete y Cortadillo.” “Los cielos se agotaron de prodigios”: Essays in Honor of Frederick A. De Armas. Newark, DE: Juan de la Cuesta Press, 2018. 235-44.

“Treating Sensory Ailments in Early Modern Domestic Literature.” Beyond Sight: Engaging the Senses in Iberian Literatures and Cultures. Ed. Ryan D. Giles and Steven Wagschal. Toronto: University of Toronto Press, 2018. 141-66.

 “From the Palace to the Stage: Exploring Images of Taste in the Early Modern Era,” Making Sense of the Senses: Current Approaches in Spanish Comedia Criticism. Ed. Yolanda Gamboa and Bonnie Gasior. Newark, DE: Juan de la Cuesta Press, 2017. 51-65.

 “Se le secó el celebro”: Food as an Empathetic Response in Don Quixote.” Self, Other, and Context in Early Modern Spain, Essays in Honor of Howard Mancing. Ed. Isabel Jan, Carolyn A. Nadeau, and Julien Simon. Newark, DE: Juan de la Cuesta Press, 2017. 149-63.

 “Introduction: Howard Mancing’s Autopoiesis: A Journey of Self-Creation and Adventure.” Co-authored with Isabel Jan and Julien Simon. Self, Other, and Context in Early Modern Spain, Essays in Honor of Howard Mancing. Ed. Isabel Jan, Carolyn A. Nadeau, and Julien Simon. Newark, DE: Juan de la Cuesta Press, 2017. 9-14.

“The Author, the Reader, The Text: Literary Communication of a 1611 Spanish Cookbook.” Food and Communication. Proceedings of the Oxford Symposium on Food and Cookery 2015. Ed. Mark McWilliams. London: Prospect Books, 2016. 311-22.

“A Gastronomic Map of Don Quixote Part 2.” eHumanista/Cervantes 4 (2015): 140-58. 

“‘Duelos y quebrantos los sbados:’ 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 Mara Fernández Ferreiro. Oviedo: Fundación Mara 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 and 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. Mara 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 Hosking. Totnes, England: Prospect Books, 2010. 237-46.

“Reading the Prologue: Cervantes's Narrative Appropriation and Originality.” Miguel de Cervantes's Don Quixote. Ed. Harold Bloom. New York: Bloom's Literary Criticism, 2010. (Reprint of Chapter 1 of Women of the Prologue: Imitation, Myth, and Magic in Don Quijote I).

“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 I Congeso Internacional El Quijote en clave de Mujer/es, Valdepeñas, Spain, 2005. Ed. Fanny Rubio. Toledo: Empresa Pública Don Quijote de la Mancha, 2007. 205-13.

“Critiquing the Elite in the Barataria and ‘Ricote’ Food Episodes in Don Quijote II” Hispanófila 146 (Jan. 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 espectculo. Selected Proceedings of the Fifteenth International Golden Age Spanish Theater Symposium (March 8-11, 1995) at the University of Texas, El Paso. Ed. Jos Luis Surez Garca. 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. 

 

Work in Progress

“Early Modern Geotagging in Cervantes’ ‘El coloquio de los perros.’” Essay in Mapping Space in the Literature and Culture of Imperial Spain. Ed. Mary Barnard and Frederick de Armas.

 

External Grants

Biruté Ciplijauskaité Fellowship, Institute for Research in the Humanities, University of Wisconsin–Madison.

“Artistic Voices of the Columbian Exchange,” 2022-23.

NEH Fellowship

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

NEH Summer Stipend

“Preparing a critical edition and translation of Francisco Martnez Montio’s Arte de cocina, pastelera, vizcochera y conservera [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 Martnez Montio’s Arte de cocina, pastelera, vizcochera y conservera [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.