L48 Anthro 3322 Brave New Crops- Glenn D. Stone
This course introduces students to the major issues surrounding the development and use in genetically modified (GM) crops. Its focus is international, but with particular focus on the developing world. A variety of experts, available locally or through the internet, will contribute perspectives.
L48 Anthro 4215 Anthropology of Food- Glenn D. Stone
The rising interest in food research crosscuts various academic disciplines. This seminar focuses on aspects of food of particular interest in anthropology.
L48 Anthro 361 Culture and Environment- Glenn D. Stone
An introduction to the ecology of human culture, especially how "traditional" cultural ecosystems are organized and how they change with population density. Topics include foragers, extensive and intensive farming, industrial agriculture, the ecology of conflict, and problems in sustainability.
L48 Anthro 4282 Political Ecology- Glenn D. Stone
An exploration of how the interactions between culture and environment are mediated by local, national, and global politics. Topics include "overpopulation", agricultural intensification, Green Revolution, biotechnology, corporate agriculture, green movements, and organic farming. Each student prepares an in-depth research paper that may be presented to the class.
L48 Anthro 489 Seminar: Pathways to Domestication- Xinyi Liu
Survey of the evidence of the domestication of plants and animals, focusing on processes leading to domestication, and on the recognition of pristine features of domestication in the archaeological record.
L48 Anthro 3163 Archaeology of China: Food and People- Xinyi Liu
China is a country with a large population, diverse landscapes, and unique food. This course will explore the origins of Chinese food in the context of the formation of Chinese societies. During the last two decades, the archaeology of China has become a fast moving subject with advances in methods, theories and changes of key perceptions. In this context, the beginning and spread of food production in China has become one of the key questions in current archaeology. We will focus on the process of domestication of plants and animals in various regions of China during the Holocene. We will explore how those processes relate to other sectors of the Old World, such as those of South and Southwest Asia. This course will pursue answers to the following questions: Why the Chinese ways of living and eating are different from those in the West? How production and consumption in China were shaped by food globalization in prehistory?
L48 Anthro 4565 Biomolecular Archaeology: Are You What You Eat?- Xinyi Liu
A revolution is underway in archaeology. Working at the cutting edge of isotopic and genetic technologies, researchers have been probing the building blocks of ancient proteins, life-DNA, fats and microfossils - to rewrite our understanding of the past. Their discoveries and analyses have helped revise the human genealogical tree and answer such questions as: Are you what you eat? How different are we from the Neanderthals? Who first domesticated plants and animals? What was life like for our ancestors? In this class, we will address those fundamental issues to understanding human nature. Here is science at its most engaging.
L48 Anthro 4213 Plants and American People: Past and Present- Gayle Fritz
This interdisciplinary course examines the relationship between plants and the American people. Topics include the natural diversity of plants used by Native Americans for food, fiber, and medicine; the significance of plants in the 'Columbian Exchange' for the history of the U.S. and the economies of the Old World; Native American and Euro-American farming practices; modern agri-business including transgenic crops; and the modern conservation movement in the U.S.
L48 Anthro 4311 Biocultural Perspectives on Obesity and Nutrition- E.A. Quinn
From pink slime to red wine, causes-and treatments-for obesity are constantly in the headlines. With more than 35% of Americans currently obese, this is a tremendous biological and social issue in the United States. Obesity rates are also increasing globally despite billions of dollars spent on diets and public health interventions. Why is this happening and what can be done to change this? Why are humans fat and prone to obesity? How do we interpret appropriate body size? These are some of the questions we will investigate in this class, specifically looking at the important physiological functions of adipose tissue and how both biological and cultural factors shape our perceptions of body image, health, and the obesity epidemic.
University Wide Courses
L98 AMCS 423 Topics in American Literature: Food and American Literature: Taste, Memory, Identity- Rafia Zafar
In this class we will explore a perennially favorite subject: food. Surveying a range of genres--autobiography, travel and historical narratives, humor, poetry, cookbooks--we will seek to understand how *authorship* is constructed around those most visceral and primal of categories, taste and memory. Simply put, this course will investigate the role of eating and cooking in American literary identity. We may read from the works of M.F.K. Fisher and Ernest Hemingway, Vertamae Smart and Alice B. Toklas, to name a few; key scholars of food and commensality in human culture, such as Mary Douglas and Pierre Bourdieu, will also be assigned.
L22 History 3857 Losing the Farm: 20th Century Agriculture in a Global Context- Venus Bivar
Recent debates regarding food and farming have tended to turn on the question of industrialization. In this course, we will excavate the history of these debates by examining how agriculture has changed in the twentieth century. We will begin with the industrialization of agriculture in the United States and then move to Mexico and Africa to discuss the Green Revolution, Cold War food politics, and the relationship between the developed and developing worlds. The course will end by using what we have learned from the readings to engage in an informed evaluation of contemporary critiques of agricultural industrialization.