This new course will be taught in Fall 2020.
What are the historical factors that have led to food insecurity? In this course, we consider examples from around the world to engage with that question. We address both food production, including the sustainability of agriculture and food processing, as well as distribution, including political dynamics and markets. While encouraging interdisciplinarity, this course draws mostly on environmental archaeology and history and examines the role that the humanities and social sciences can play in shaping and promoting solutions to food insecurity. We begin with readings from diverse fields to explore critical concepts, then address case studies in broad chronological order, starting with food and colonialism, and moving into the development of corporate agriculture, international development, and food-related social movements.
ANTHR 4086/7086, ARKEO 4086/7086, HIST 4086/6086 4 credits W 12:40-2:35 (online)Dedrick, Maia Check out our full list of anthropology courses.
