Professor of World Languages and Cultures

ASB 261


  • M.A. and Ph.D. – Harvard University
  • M.A. – University of Minnesota
  • B.A. – DePaul University

Curriculum Vitae


Edited Books

  • 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 Most Excellent Book of Cookery. Translation with Ken Albala. London: Prospect, 2014. [Livre fort excellent de cuysine. Lyon, Olivier Arnoullet, 1542.]
  • The Condemnation of Banquet. Translation and critical edition. Early European Drama in Translation Series. Tempe, Ariz.: Medieval and Renaissance Texts and Studies, in manuscript. [La Condamnation de Banquet. Paris: Antoine Vérard, 1507].
  • The Book of Table Manners. Translation in verse and introduction. Sebastopol, Calif.: 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 pages). [Michel de Certeau, Pierre Mayol, and Luce Giard, L’invention du quotidien 2: Habiter, cuisiner. Paris: Gallimard, 1994].

Articles and Book Chapters

  • “La Condamnation de Banquet et les fins du plaisir.” Illustrations inconscientes: écritures de la Renaissance. Mélanges en l’honneur de Tom Conley. Eds. Bernd Renner and Phillip Usher. Paris: Garnier classiques, forthcoming.
  • “The World in Pantagruel’s Mouth: Alimentary Aesthetics and Culinary Consciousness.” Approaches to Teaching Rabelais’s Gargantua, Pantagruel, and Other Works. Eds. Floyd Gray and Todd Reeser. New York: The Modern Language Association, 2011.
  • “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.
  • “Fishes, Fowl, and the Fleur de toute cuysine: Culinary Discourses in Rabelais’s Quart livre.” Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Histories. Ed. Joan Fitzpatrick. Burlington, Vt.: Ashgate, 2010. 25-51.
  • “Translating Taste in the Vernacular Editions of Platina’s De honesta voluptate et valetudine.” 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, 189-210.
  • “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.


  • Medieval and Renaissance studies
  • Early modern French language, literature, and culture
  • Culinary history and literature from the Middle Ages to the present
  • History of the book and print culture
  • Translation, intertextuality, and film adaptation
  • French cinema and visual culture
  • Digital humanities and instructional technologies


  • Modern Language Association
  • Renaissance Society of America
  • Sixteenth Century Society
  • Pi Delta Phi, French Honors Society
  • Board of Referees for online journal, L’Érudit franco-espag


  • Richard P. Baepler Distinguished Professorship in the Humanities (2012–2016)
  • Travel grant, Council of Independent Colleges (CIC), conference on “Information Fluency in the Disciplines: Foreign Languages, Literatures, and Cultures” (February 2013)
  • Faculty Development Award, Valparaiso University Alumni Association (October 2012) Travel Grant, Valparaiso University Committee to Enhance Learning and Teaching (2011)
  • Summer Research Grant, Valparaiso University Committee on Creative Work and Research (2010)
  • Indiana French Teacher of the Year (post-secondary level), American Association of Teachers of French – Indiana Chapter (2007)
  • Certificates for Distinction in Teaching, Derek Bok Center for Teaching and Learning, Harvard University (2000–2004)
  • Travel Study Prize Nomination for Excellence in Teaching, Department of Romance Languages, Harvard University (2000)
  • Packard Dissertation Completion Fellowship, Harvard University (2000–2001)
  • Summer Travel Grant, Department of Romance Languages, Harvard University (2000)
  • GSAS Summer Language Study Grant, Harvard University (1998)
  • Gregory Usher Gastronomic Research Grant, American Institute of Wine and Food (1997)
  • Teaching Assistant Exchange Fellowship, University of Minnesota (1995–1996)
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