For the third year, Assistant Professor of Anthropology Anna Guengerich, Ph.D., took her Winter Term students on a tour of cultural cuisines from tamales to jollof rice in her course, Archaeology of Food.
“This class explores what we can learn about human societies through the foodways of the past,” Guengerich says. “The course is built around four meals that we cook and eat together, representing cultural contexts such as Indigenous Mexico, ancient Rome, Native American foraging and the African Diaspora.”
Jemma Nelson, a senior environmental studies student from Roswell, Georgia, says, “The class has helped me visualize the similarities in all of our lives and how food is a way of bringing communities together to create traditions and special memories. Being able to expand my knowledge of food has also made me more open to trying new cuisines.”
Dining and Cooking