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Timothy Tomasik, Ph.D.
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Harvard University
Assistant
Professor of French
Professor Tomasik joined the Department in 2005. |
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EDUCATION
Dissertation: "Textual Tastes: The
Invention of Culinary Literature in Early Modern
France"
Ph.D and M.A.: Harvard University
M.A.: University of Minnesota
B.A.: DePaul University
RESEARCH INTERESTS
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
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.
Articles
• “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.
Translations
• The
Condemnation of Banquet. Translation and critical
edition. Early European Drama Translation Series.
Fairview, NC : Pegasus Press, in progress. [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].
Conference Papers
• “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).
Invited Lectures
• “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).
Awards
• Valparaiso
University Committee to Enhance Learning and Teaching
(CELT) grant toward the purchase films and books
for a new course in classic French cinema, spring
2007.
• AATF
"French Teacher of the Year Award" (post-secondary
level), summer 2007.
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