Prof. Timothy Tomasik, Ph.D.
Associate Professor of French
Arts and Sciences, ASB 268
Ph.D. -- Harvard University
RESEARCH INTERESTS: The language, literature, and culture of early modern France
My primary research interest is the language, literature, and culture of early modern France. In particular, I study the intersections between late medieval/early Renaissance literary works and culinary texts (cookbooks, dietetic treatises, and natural histories).
RECENT PRESENTATIONS, PUBLICATIONS, AND PROFESSIONAL ACTIVITIES
• At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe. Co-edited with Juliann Vitullo. Turnhout, Belgium: Brepols, 2007.
• “The World in Pantagruel’s Mouth: Alimentary Aesthetics and Culinary Consciousness” in Approaches to Teaching Rabelais’s Gargantua, Pantagruel, and Other Works. Eds. Floyd Gray and Todd Reeser. New York: The Modern Language Association, 2011.
• “Fishes, Fowl, and the Fleur de toute cuysine: Culinary Discourses in Rabelais's Quart livre” in Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Histories. Ed. Joan Fitzpatrick. Burlington, VT: Ashgate, 2010.
• “Cookbooks.” Handbook of Medieval Studies: Concepts, Methods, Historical Developments, and Current Trends in Medieval Studies. Ed. Albrecht Classen. Berlin and New York: De Gruyter, 2010.
• “Translating Taste in the Vernacular Editions of Platina’s De honesta voluptate et valetudine” in At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe. Eds. Timothy J. Tomasik and Juliann Vitullo. Turnhout, Belgium: Brepols, 2007.
• “Gastronomy.” The History of Twentieth Century French Thought. Ed. Lawrence D. Kritzman. New York: Columbia University Press, 2006.
• “De Certeau à la carte: Translating Discursive Terroir in The Practice of Everyday Life: Living and Cooking.” The South Atlantic Quarterly 100, 2 (Spring 2001): 517-540.
• “Les 'Chansons' de Charles d'Orléans: Des jalons pour une poésie inconvenante?” Le Moyen Français 35-36 (1996): 49-65.
• The Most Excellent Book of Food. Translation with Ken Albala. London: Prospect, forthcoming. [Livre fort excellent de cuysine. Lyon, Olivier Arnoullet, 1542.]
• The Condemnation of Banquet. Translation and critical edition. Early European Drama in Translation Series. Medieval and Renaissance Texts and Studies. Tempe, AZ, forthcoming. [Nicolas de La Chesnaye, La Condamnation de Banquet. Paris: Antoine Vérard, 1507].
• The Book of Table Manners. Translation in verse and introduction. Sebastopol, CA: Ben Kinmont, 2006. [Les contenances de la table. Paris: Pierre Mareschal & Barnabé Chaussard, c.1503].
• The Practice of Everyday Life: Living and Cooking. Minneapolis: University of Minnesota Press, 1998 (292 pp.). [Michel de Certeau, Pierre Mayol, and Luce Giard, L'invention du quotidien 2: Habiter, cuisiner. Paris: Gallimard, 1994].
• John Varriano’s Tastes and Temptations: Food and Art in Renaissance Italy (University of California Press, 2009), Food, Culture & Society 13, 3 (2010): 463-464.
• “Forbidden Fruits: Dietetic Morality in La Condamnation de Banquet.” 64th Annual Kentucky Foreign Language Conference, Lexington. Session on “Fruit in France, 1500-1700” (April 2011).
• “Banquet Brutality and Medical Malice in La Condamnation de Banquet.” Sixteenth Century Society Conference, Montreal. Session on “Comedy of Violence” (October 2010).
•“Translating Renaissance Hybridity: Dietetic Morality in La Condamnation de Banquet.” MLA Convention, Philadelphia. Special Session on “Translating the Renaissance” (December 2009).
• “Translating Taste in the Vernacular Editions of Platina’s De honesta voluptate et valetudine.” Courtly Conviviality and Gastronomy in Early Modern France and Italy: Society, Politics, and Aesthetics, Los Angeles, CA. Sponsored by the UCLA Center for Medieval and Renaissance Studies (April 2009).
• Special Session Chair, “Ruminating Repasts in Medieval and Early Modern Literature.” MLA Convention, Chicago (December 2007).
• “Culinary Moralities and Realities in La Condamnation de Banquet.” 42nd International Congress on Medieval Studies, Kalamazoo, MI (May 2007).
• “'Selon la jambe le coup': Marketing Strategies in Renaissance French Cookbooks." Renaissance Society of America Conference, San Francisco, CA, Cookbooks and Cuisine in the Renaissance (March 2006).
• “Not Just for Noble Tables Anymore: Marketing Meals for Richer and for Poorer in the Printed Editions of Taillevent's Viandier” 12th Annual Arizona Center for Medieval and Renaissance Studies Conference, Tempe, AZ, Food, Farce, and Feminism in Early Modern France (February 2006).
• “Salubrious Sins: Rhetorical and Culinary Pleasures in Platina's De honesta voluptate et valetudine.” 40th International Congress on Medieval Studies, Kalamzoo, MI, If It Feels Good, It Must Be Bad for the Soul, I (May 2005).
• “Perceval's norreture: Alimentary Educations in Chrétien de Troyes's Conte du Graal.” 11th Annual Arizona Center for Medieval and Renaissance Studies Conference, Tempe, AZ, Romancing the Table: Food and Feasting in Medieval Romances (February 2005).
• “Translating Taste in the French Editions of Platina's De honesta voluptate et valetudine.” 11th Annual Arizona Center for Medieval and Renaissance Studies Conference, Tempe, AZ, Culinary Identities in Early Modern France (February 2005).
• “Blood Sausages and Boiling Cauldrons: The Weird Sisters' Anti-Cuisine in Shakespeare's Macbeth.” 11th Annual Arizona Center for Medieval and Renaissance Studies Conference, Tempe, AZ, The Gender Politics of Food (February 2005).
• “Fishes, Fowl, and La Fleur de toute cuysine: Culinary Discourses in Rabelais's Quart livre.” Renaissance Society of America Conference, Tempe, AZ, The Novelistic and the Dialogical I (April 2002).
• “Nicolas de La Chesnaye's La Condamnation de Banquet and the Ends of Pleasure.” MLA Convention, Washington D.C., Open topic in Sixteenth-Century French Literature (December 2000).
• “From Feudalism to Humanism: Transformations in French Culture from the Middle Ages to the Renaissance.” South Haven Public Library (April 2009).
• “De gustibus non est disputandum: Transformations of Tastes in Late Medieval and Early Modern France.” University of Illinois—Urbana-Champaign. Sponsored by the French Department and Program in Medieval Studies (March 2009).
• “Current Events: Nicolas Sarkozy.” VOLTS: Valparaiso Organization for Learning and Teaching Seniors, Valparaiso University (January 2009).
• “The Crusades.” The Conversations Project. Panel Discussion on “What’s in a Name: The VU Crusader Mascot” (November 2008).
• Review of Ann Patchett’s Run. Books and Coffee Series. Sponsored by the Department of English, Error! Contact not defined. (February 2008).
• “Cuisine by the Cut of One’s Trousers: Cookbook Marketing in Renaissance France.” The Humanities Institute at the University of California--Davis (February 2007).
• “On Right Pleasure and Good Health: A Banquet Commentary.” The Center for Medieval Studies, University of Minnesota. Symposium on “Medieval Inventions: The Hospital?” (April 2006).
• “Current Events: France.” VOLTS: Valparaiso Organization for Learning and Teaching Seniors, Valparaiso University (February 2006).
• “Translating Taste in the French Editions of Platina's De honesta voluptate et valetudine.” GSAS Research Workshop on French Seventeenth and Eighteenth Century Studies, Harvard University (November 2002).
• “Des goûts on ne dispute point: La cuisine, la diététique, et les 'fins' du plaisir au seuil de la Renaissance en France.” Harvard University Content and Immersion Institute for Teachers of French [in collaboration with the Cambridge Public Schools] (August 2001).
• “New Approaches to Renaissance Studies: Objects and Practices of Everyday Life.” Humanities Center, Harvard University (May 2000).
• “Conviviality and the Table in Rabelais.” American Institute of Wine and Food, American Library in Paris (1997).
• Summer Research Grant, VU Committee on Creative Work and Research (2010)
• AATF "French Teacher of the Year Award" (post-secondary level), summer 2007.