ANTH 389: ARCHAEOLOGY OF FOOD
Fall 2026 · Section 001 · CRN 15979
This course offers a broad anthropological perspective on food and culture, as well as the way that archaeologists attempt to reconstruct the subsistence technologies and diets of ancient peoples. Topics include forager and agricultural subsistence technologies, the origins of food production, feasting, food and identity, and gender and food. Graduate/Undergraduate Equivalency: ANTH 589 . Mutually Exclusive: Cannot register for ANTH 389 if student has credit for ANTH 589 .
- Credits
- 3
- Instructors
- Molly Morgan