This course examines the role food has played in creating and shaping ancient societies. It focuses on understanding how our bodies and different types of archaeological materials, including artefacts and plant and animal remains, can be used to reconstruct ancient diets and food practices. It also explores social aspects of how ancient food choices relate to identity, gender, economics, power, status, trade, and their roles in daily lives and ceremonies. This course integrates various case studies ranging from analyses of the diets of Neanderthals, Holocene hunter-gatherers, and early farmers to the impacts of ancient food on globalization, sustainability, modern cuisines, daily meals, and other food practices. Weekly hours: 3 Seminar/Discussion hoursPrerequisite(s): ANTH 250.3, ARCH 250.3, ARCH 251.3 or ANTH 251.3; and at least Note: Students with credit for ARCH 498.3 Archaeology of Food may not take this course for credit.
This course examines the role food has played in creating and shaping ancient societies. It focuses on understanding how our bodies and different types of archaeological materials, including artefacts and plant and animal remains, can be used to reconstruct ancient diets and food practices. It also explores social aspects of how ancient food choices relate to identity, gender, economics, power, status, trade, and their roles in daily lives and ceremonies. This course integrates various case studies ranging from analyses of the diets of Neanderthals, Holocene hunter-gatherers, and early farmers to the impacts of ancient food on globalization, sustainability, modern cuisines, daily meals, and other food practices. Weekly hours: 3 Seminar/Discussion hoursPrerequisite(s): ANTH 250.3, ARCH 250.3, ARCH 251.3 or ANTH 251.3; and at least Note: Students with credit for ARCH 498.3 Archaeology of Food may not take this course for credit.
