ANTH 1680 - Foragers, Farmers, Feasts, and Famines: An Anthropology of Food

Institution:

Brown University

Subject:

Description:

An exploration of the human experience of food and nutrition from evolutionary, archaeological, and cross-cultural perspectives. The course will review the various approaches employed by anthropologists and archaeologists to understand diet and subsistence in the past and present. Starting with the evolutionary roots of the human diet in Plio-Pleistocene Africa, we will trace patterns of human subsistence to the present, including the social and health implications of the agricultural revolution. We will then explore modern foodways in cross-cultural perspective, focusing on the interplay of ecology, politics, technology, and cultural beliefs.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brown.edu

Phone Number:

(401) 863-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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