Instructor
Lamoureux-St-Hilaire

This course studies how premodern societies acquired, prepared, served, exchanged, and consumed their food. By exploring archaeological, paleoenvironmental, and (ethno-)historical sources, students will learn about hunting and gathering, the emergence of horticulture, intensive agricultural practices, food preparation, storage, and transportation technologies. In addition, students will learn about the economic, political, and ideological roles played by food in the archaeological past. This course does not focus on a world area or time-period, but rather covers cultures from across five continents and dating from ca. 10,000 BCE to 1,500 CE.

Satisfies Anthropology major and minor requirement
Satisfies Environmental Studies major and minor
Satisfies Historical Thought requirement
Satisfies Cultural Diversity requirement

Prerequisites

Class Details
Course ANT 277
Section 0
CRN 60017
Time M W
Time 0220 - 0335pm
Building
Instructor Maxime Lamoureux-St-Hilaire
Notes
Max 19
Current 19
Remaining 0
Semester Spring 2021