ANTH 3137 - Foraging to Farming (3 Credit Hours)

Lecture Contact Hours: 3
The course surveys the archaeological evidence for the origins of food production, specifically the transition from hunting and gathering wild foods to the cultivation and raising of domesticated plants and animals. Evidence derived from zooarchaeology, paleoethnobotany, human bioarchaeology, and other disciplines is used to identify where and when food production originated. Special attention is paid to the major centers of domestication and how the use of domesticated plants and animals spread from these primary centers.

Repeat Limit: Not Repeatable