What is the story behind our food? How has the way our food is grown and raised changed? This class explores the origins of the food we eat from the earliest farmers to the local food movement. We will discuss the history of food production and contemporary issues facing local food producers from an anthropological perspective. Topics include: heirloom seeds and heritage animals, the relationship between food producers and consumers, and knowledge sharing among local food producers. Students will learn from archaeological and historical case studies, as well as the stories of contemporary farmers.

Course Requirements:

Students will be evaluated on participation, a series of short response papers, and two course projects.

Intended Audience:

No background in anthropology or archaeology is needed, only an interest in the history of food production and the people who produce our food today.

Class Format:

The class will include a variety of learning experiences, such as field trips, guest lecturers, service learning, and teamwork.