WorldCat Identities

Tomasik, Timothy J.

Works: 6 works in 28 publications in 2 languages and 789 library holdings
Genres: History  Cookbooks  Juvenile works 
Roles: Translator, Editor
Publication Timeline
Most widely held works by Timothy J Tomasik
The practice of everyday life by Michel de Certeau( Book )

5 editions published in 1998 in English and held by 466 WorldCat member libraries worldwide

To remain unconsumed by consumer society -- this was the goal, pursued through a world of subtle and practical means, that beckoned throughout the first volume of The Practice of Everyday Life. The second volume of the work delves even deeper than did the first into the subtle tactics of resistance and private practices that make living a subversive art. Michel de Certeau, Luce Giard, and Pierre Mayol develop a social history of "making do" based on microhistories that move from the private sphere (of dwelling, cooking, and homemaking) to the public (the experience of living in a neighborhood). A series of interviews -- mostly with women -- allows us to follow the subjectsʹ individual routines, composed of the habits, constraints, and inventive strategies by which the speakers negotiate daily life. Through these accounts the speakers, "ordinary" people all, are revealed to be anything but passive consumers. Amid these experiences and voices, the ephemeral inventions of the "obscure heroes" of the everyday, we watch the art of making do become the art of living. This long-awaited second volume of de Certeauʹs masterwork, updated and revised in this first English edition, completes the picture begun in volume 1, drawing to the last detail the collective practices that define the texture, substance, and importance of the everyday
At the table : metaphorical and material cultures of food in medieval and early modern Europe by Arizona Center for Medieval and Renaissance Studies( Book )

13 editions published in 2007 in English and held by 242 WorldCat member libraries worldwide

Archäologie - Botanik - Archäobotanik - materielle Kultur - schriftliche Quellen
The most excellent book of cookery = Livre fort excellent de cuysine (1555)( Book )

5 editions published between 2012 and 2014 in English and held by 50 WorldCat member libraries worldwide

The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent?s La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier françois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages. --Amazon
Les contenances de la table( Book )

3 editions published in 2006 in English and French and held by 16 WorldCat member libraries worldwide

At the Table : Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe( )

1 edition published in 2010 in English and held by 14 WorldCat member libraries worldwide

This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behavior and of thought
At the table metaphorical and material cultures of food in medieval and early modern Europe ; [February 2005 ACMRS conference]( )

1 edition published in 2007 in English and held by 1 WorldCat member library worldwide

Audience Level
Audience Level
  Kids General Special  
Audience level: 0.58 (from 0.47 for The practi ... to 0.97 for At the tab ...)

The practice of everyday life
At the table : metaphorical and material cultures of food in medieval and early modern EuropeAt the table metaphorical and material cultures of food in medieval and early modern Europe ; [February 2005 ACMRS conference]
English (27)

French (1)