ARCHAEOLOGY OF FOOD

Semester: 
Spring
Year: 
2013
Subject Name: 

Anthropology

Course Number: 
226
Institution: 
Smith College
This course explores how and why humans across the globe began to domesticate plant and animal resources approximately 10,000 years ago. The first half of the course presents the types of archaeological data and analytical methods used to study the "agricultural revolution." The second half examines case studies from the major centers of domestication in order to investigate the biological, economic and social implications of these processes. Special emphasis will be placed on exploring the relationship between agriculture and sedentism, food and gender, the politics of feasting, and methods for integrating archaeological and ethnographic approaches to the study of food.
Linked Course: 
N
Instructor Permission Required: 
N
Schedule #: 
39822-S13

Course Sections

ARCHAEOLOGY OF FOOD
Sect # Credits Instructor(s) Instructor Email Meeting Times Location
01 4.0

Elizabeth Klarich

eklarich@smith.edu

TTh 10:30-11:50

SEELYE 110