In this course, students explore the origins (and consequences) of food production and consumption from an anthropological perspective. Participants examine evidence for ancient diets in a variety of different societies (hunter-gatherer, pastoral and agricultural). They analyze the relationship between our diet and other aspects of culture and explore how these types of societies have changed over the past several thousand years. Students then review contemporary environmental and health problems related to food production and consumption and draw from the past to understand and potentially address these issues.
- This course is usually offered in the Fall semester