Fall 2017 Courses

The following undergraduate courses in food and agriculture will be offered this Fall 2017 semester. Graduate-level courses may also be of interest.

Course Title Professor Description
AFAM 196: Race, Class, and Gender in American Cities Laura Barraclough Examination of how racial, gender, and class inequalities have been built, sustained, and challenged in American cities. Focus on the twentieth and twenty-first centuries. Topics include industrialization and deindustrialization, segregation, gendered public/private split, gentrification, transit equity, environmental justice, food access, and the relationships between public space, democracy, and community wellbeing. Includes field projects in New Haven. (Also SOCY190/AMST196/ER&M226/EVST196)
AFAM 425: Literature and Performance in New Orleans Joseph Roach Through perspectives and approaches of English literature, American studies, African-American studies, comparative literature, and theater and performance studies, students explore the sources of creative inspiration that writers and performers find in NOLA, including its cultural mystique, its colonial history, its troubled assimilation into Anglo-North America, its tortured racial politics, its natural and built environment, its spirit-world practices, its raucous festive life, its eccentric characters, its food, its music, its predisposition to catastrophe, and its capacity for re-invention and survival. (Also AMST453/THST417/ENGL425)
AMST 304: Food and Documentary Ian Cheney Survey of contemporary public debates and current scientific thinking about how America farms and eats explored through the medium of documentary film. Includes a brief history of early food and agrarian documentaries, with a focus on twenty-first century films that consider sustainable food. (Also EVST352)
ANTH 478: Agriculture: Origins, Evolution, Crises Harvey Weiss Analysis of the societal and environmental drivers and effects of plant and animal domestication, the intensification of agroproduction, and the crises of agroproduction: land degradation, societal collapses, sociopolitical transformation, sustainability, and biodiversity. (Also ARCG399/EVST399/NELC399/F&ES774/NELC606)
ANTH 646: Three Thousand Years of Mexican Feasting: 1500 B.C.E. to 1519 C.E.

Mary Miller
Oswaldo Chinchilla Mazariegos

This course sits at the cusp of anthropology and art history, considered through the lens of the most central of human activities, the consumption of food. Feasting was integral to the prehispanic peoples of Mesoamerica, who domesticated and cultivated maize, beans, chocolate, vanilla, tomatoes, chilies, and squashes, and served dogs, ducks, and turkeys on the most festive of occasions. They developed special ceramics, from elaborate tamale plates to tall chocolate pots, for ritual service, some of which then became assemblages with which to honor the dead, and sometimes preserving a performance otherwise not visible in the present. In this course, the role of food both as object of ritual and performance and as subject is examined. Seasonal celebrations, as documented in the sixteenth-century Florentine Codex, are examined alongside painted and sculpted representations of food and its rituals. Cross-cultural consideration of the feast as a conceptual category that ranges from the potlatch of the Northwest Coast peoples to modern Day of the Dead practice helps shape class discussion of Mesoamerican feasting before European contact, as does study of gender and the spatial settings of consumption. The problem of sampling and identification is considered through scientific study and practice, and vessels in New Haven and New York are explored for potential residues. (Also HSAR749/ARCG646)
ARCG 226: Global Environmental History Harvey Weiss The dynamic relationship between environmental and social forces from the Pleistocene glaciations to the Anthropocene present. Pleistocene extinctions; transition from hunting and gathering to agriculture; origins of cities, states, and civilization; adaptations and collapses of Old and New World civilizations in the face of climate disasters; the destruction and reconstruction of the New World by the Old. Focus on issues of adaptation, resilience, and sustainability, including forces that caused long-term societal change. (Also NELC268/F&ES873/EVST226/NELC605)
EGYP 226: Food and Drink in Ancient Egypt Salima Ikram Investigation of how food helped shape the culture, economy, and history of ancient Egypt and the role of different foods in various social and religious settings. Consideration of the types of food eaten by various levels of society; the raw materials that could have been used as food; the domestication of plants and animals, farming techniques, irrigation, land use, and tools; and methods of cooking and preserving foods. (Also NELC234)
ENGL 114: Eating the Empire (writing seminar) Anusha Alles Instruction in writing well-reasoned analyses and academic arguments, with emphasis on the importance of reading, research, and revision. Using examples of nonfiction prose from a variety of academic disciplines, individual sections focus on topics such as the city, childhood, globalization, inequality, food culture, sports, and war.
ENGL 114: The Real World of Food (writing seminar) Barbara Stuart Instruction in writing well-reasoned analyses and academic arguments, with emphasis on the importance of reading, research, and revision. Using examples of nonfiction prose from a variety of academic disciplines, individual sections focus on topics such as the city, childhood, globalization, inequality, food culture, sports, and war.
EVST 242: Ecosystems and Landscapes Mark Bradford

Introduction to concepts in ecosystem and landscape ecology. Topics include element cycling, food web interactions, species-area relationships, whole system metabolism, and models of biodiversity. Understanding of ecological patterns and processes at multiple scales in order to study, manage, and conserve species and ecosystems. (Also F&ES 530)

EVST 255: Environmental Politics and Law John Wargo Exploration of the politics, policy, and law associated with attempts to manage environmental quality and natural resources. Themes of democracy, liberty, power, property, equality, causation, and risk. Case histories include air quality, water quality and quantity, pesticides and toxic substances, land use, agriculture and food, parks and protected areas, and energy. (Also PLSC215/F&ES255)
LATN 450: Roman Dining Joseph Solodow A course designed to bridge the gap between advanced high school Latin, or Latin at the L4 level, and Latin at the L5 level. Readings in Latin, with secondary readings in English, on the topic of food, drink, and the protocols of dining in ancient Rome.
WGSS 120: Women, Food, and Culture Maria Trumpler Interdisciplinary exploration of the gendering of food production, preparation, and consumption in cross-cultural perspective. Topics include agricultural practices, cooking, pasteurization, kitchen technology, food storage, home economics, hunger, anorexia, breast-feeding, meals, and ethnic identity.