THE ARCHAEOLOGY OF FOOD

Credit Hours: 3 · Graduate

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 389 . Mutually Exclusive: Cannot register for ANTH 589 if student has credit for ANTH 389 .