Below are courses routinely taught in Food Studies. We are adding courses to our curriculum regularly.
ANTH-A 506 Anthropological Statistics (3 cr.)
Statistics in all fields of anthropology. Scales, frequency distributions, contingency, correlation, probability, sampling, significance tests, elementary multivariate analysis.
ANTH-A 525 Community Based Research I (3 cr.)
Community based research involves a partnership approach in which responsibility for planning, conducting, and evaluating research is shared with a community. This course provides grounding in community based research methods, examining how they transform social science research. We will explore issues of ethics, power relations, and field work practices.
ANTH-B 527 Human Evolutionary Biology Laboratory (3 cr.)
This course provides students with experience conducting actual research in human evolutionary biology. Students work together in small groups to collect data on living humans, perform laboratory/statistical analyses and prepare/present manuscripts. Students will gain experience with scientific methodology, human subjects committees, survey design, sample collection, and biomarker assays.
ANTH-B 545 Nutritional Anthropology (3 cr.)
A biocultural approach to diet and nutrition. Basic concepts in nutrition. Methods to assess dietary intake and nutritional status. Diet in human evolution, human biological variation, and the adaptive significance of food processing. Contemporary critiques of nutrition and food policies; globalization of diet; and anthropological perspectives on under- and over-nutrition.
ANTH-E 606 Research Methods in Cultural Anthropology (3 cr.)
P: Must be a graduate student in anthropology or obtain consent of the instructor.
Organization, design, and execution of anthropological research will be examined in its many contexts; specific research techniques will be demonstrated through laboratory exercises and conduct of student projects.
ANTH-E 621 Food and Culture (3 cr.)
Discusses the political economy of food production, trade, and consumption on a global basis. Gives a cross-cultural and historical perspective on the development of cooking and cuisine in relationship to individual, national, and ethnic identity. Relates cuisine to modernity, migration, and forms of cultural mixing and Creolization.
ANTH-P 575 Food in the Ancient World (3 cr.)
We will look at the theoretical and methodological tools that archaeologists use to study food and foodways in ancient societies from a global anthropological perspective. We explore how studying food and ancient foodways gives us a window into economic, symbolic, historic, and political realities of past peoples.
ANTH-P 601 Research Methods in Archaeology (3 cr.)
This course introduces the student to the practice of archaeology at a professional level. Although of variable topics, all courses will involve hands-on experience with analysis and techniques of data collection.
GEOG-G 538 Geographic Information Systems (3 cr.)
Overview of the principles and practices of Geographic Information Systems (GIS). Spatial data models, database design, introductory and intermediate GIS, operations and case studies of real-world GIS applications. Laboratory exercises will provide significant hands-on experience. Lecture and laboratory.
GEOG-G 549 Political Ecology (3 cr.)
This seminar introduces political ecology, an approach that focuses on the political-economic context of natural resource conflicts with particular attention to issues of equity, justice, and power. This course covers the theoretical lineage of political ecology, its development over the last 20 years, and current hot topics in the field.
GEOG-G 558 Food and Poverty in America (3 cr.)
This course examines the experience of food insecurity in the USA, the role of poverty in food production and consumption, and the current mitigation strategies and social movements challenging the global food regime. Students will learn the differences and connections between concepts of food security, food justice, and food sovereignty. Relationships between food and gender, race, and ethnicity will be explored, along with the geographical and social concepts of food deserts and food choice.
GEOG-G 557 Alternative Urban Agriculture (3 cr.)
From connecting with the earth to changing the food system, this course digs into the narratives surrounding community gardens and community orchards. Explores topics like sustainability, food justice, and the pastoral roots of these projects. Utilizes multimedia, speakers from community projects, and class discussion.
GEOG-G 576 Qualitative Methods in Geography (3 cr.)
Focuses on and provides practice in the various qualitative methods employed by geographers to solve problems within the geographic landscape. Each methodology is practiced in the field or within the laboratory so the students develop competency using these methods and can then apply them to a research project.
GEOG-G 578 Global Change, Food and Farming Systems (3 cr.)
Introduction to food production and consumption systems, emphasizing linkages to land use and social change on food/farming system sustainability. Topics include: urbanization, population growth, and economic liberalization; farming livelihoods, gender and poverty; biotechnology; agro-ecology; global health.
GEOG-G 588 Applied Spatial Statistics (3 cr.)
P: Consent of instructor.
Extension of traditional statistical analysis to spatial data. Spatial means and spatial variances, the examination of differences in samples over space, spatial autocorrelation, nearest neighbor analysis, map comparison techniques. Emphasis on practical applications.
The College of Arts