ANTHRARC 296 - Topics in Archaeology
Fall 2016, Section 001 - Local Food Producers
Instruction Mode: Section 001 is (see other Sections below)
Subject: Anthropology, Archaeological (ANTHRARC)
Department: LSA Anthropology
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Course Note:
The course covers a topic in archaeology in depth. The topic varies from term to term.
Requirements & Distribution:
Waitlist Capacity:
With permission of instructor.
May be repeated for a maximum of 12 credit(s). May be elected more than once in the same term.
Primary Instructor:


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.


ANTHRARC 296 - Topics in Archaeology
Schedule Listing
001 (LEC)
 In Person
MW 11:30AM - 1:00PM
9/6/16 - 12/13/16

Textbooks/Other Materials

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