THE ARCHAEOLOGY OF FOOD
This course offers a broad anthropological perspective on food and culture, as well as the way that archaeologists attempt to reconstruct the subsistence technologies and diets of ancient peoples. Topics include forager and agricultural subsistence technologies, the origins of food production, feasting, food and identity, and gender and food. Graduate/Undergraduate Equivalency: ANTH 589 . Mutually Exclusive: Cannot register for ANTH 389 if student has credit for ANTH 589 .
Prerequisites & course information
Short Title: ARCHAEOLOGY OF FOOD Department: Anthropology Grade Mode: Standard Letter Course Type: Seminar Distribution Group: Distribution Group II Credit Hours: 3 Restrictions: Enrollment is limited to Undergraduate, Undergraduate Professional or Visiting Undergraduate level students. Course Level: Undergraduate Upper-Level
Sources
- Course catalogue ↗2026–2027