This course is designed for graduate students who are interested in experimental study in archaeology. Undergraduates who are not Archaeology Majors will need permission from the instructor. We will discuss the current issues in the discipline, particularly related to archaeological research on food and foodways. We will conduct experimental study and laboratory analyses to investigate ancient human behavior in food fermentation. The archaeological methods include analyses of use-wear on stone tools and various microbotanical remains (starch, phytoliths, fibers, fungi, etc.) on artifacts.
3-5 units · Letter or Credit/No Credit
This course is designed for graduate students who are interested in experimental study in archaeology. Undergraduates who are not Archaeology Majors will need permission from the instructor. We will discuss the current issues in the discipline, particularly related to archaeological research on food and foodways. We will conduct experimental study and laboratory analyses to investigate ancient human behavior in food fermentation. The archaeological methods include analyses of use-wear on stone tools and various microbotanical remains (starch, phytoliths, fibers, fungi, etc.) on artifacts.
Offered in Spring 2027 at Stanford University.