Our staff
Dr Joan Fitzpatrick
Tel: +44 01509 222758
Role: Lecturer in English
Email: J.Fitzpatrick@lboro.ac.uk
Room MM.0.11, John Clements Building, East Park
Publications
My research is in Renaissance literature and culture, especially Shakespeare, food and dietary culture. My most recent books are a 200,000-word dictionary of Shakespeare and the Language of Food (2010) and a collection of essays called Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories (2010). I am currently writing my seventh book, a modern critical edition of three 16th-century dietary books--Andrew Boorde's Compendious Regiment, William Bullein's Government of Health, and Thomas Eliot's Castle of Health--for the Revels Companion Library series. My monograph Food in Shakespeare: Early Modern Dietaries and the Plays (2007) was the first to explore early modern English dietary literature to better understand the significance of food in Shakespeare's work.
My other books have been a collection of essays entiled The Idea of the City (2009), a monograph on Shakespeare, Spenser, and the Contours of Britain (2004), and a revision of my 1997 PhD thesis called Irish Demons: English Writings on Ireland, the Irish, and Gender by Spenser and his Contemporaries (2000). I aim to have as many as possible of these and my other publications--journal articles, chapters in others' books, and reviews--available as Open Access downloads from my personal website (www.JoanFitzpatrick.org). and from Loughborough University's Institutional Repository.
I teach on the undergraduate modules Critical Studies, Writing in History, British Drama 1576-1737, lead the undergraduate modules The Search for Identity, British Renaissance Drama, Chivalry from Chaucer to Shakespeare, and offer a post-graduate module on Food and Early Modern Literature. I welcome informal enquiries from prospective research students who wish to generate new knowledge on early modern literature, especially those wishing to use the newly developed methodologies arising from the historical analysis of ideas and facts about food.
