What is the story behind our food? This class explores this question from the perspective of the people who produce our food. You will learn about changes in food production over the last 10,000 years from archaeological and historical case studies, as well as the stories of contemporary farmers. Using an anthropological perspective, we explore contemporary issues of sustainability, food sovereignty, and the role of local food producers during times of crisis.  You will also learn to conduct research on food using online sources.

Course Requirements:

Students are evaluated on weekly participation, two response papers, and team-based project on the history of a food.

Intended Audience:

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

Class Format:

The class includes experiential learning opportunities inside and outside the classroom.  Each class includes activities and discussions.