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Archaeology of Food (ARCH30360)
Credits 5 Subject Archaeology
Level 3 School Archaeology
Semester   Information Semester Two Module Coordinator Dr Meriel McClatchie

What foods were people eating in the past, how were these foods prepared, and what does this tell us about daily lives, cultural values and social interactions? This module will investigate the archaeology, anthropology and history of food through a range of disciplinary perspectives around the world. Food waste recovered from archaeological excavations provides key evidence for changing resources at different times and locations. Biomolecular and osteoarchaeological analyses can enable insights into longer-term dietary choices and evolutionary patterns, while social anthropology studies highlight the importance of food in shaping social identities and behaviour. This module will consider strengths and drawbacks of each approach, and demonstrate how investigations of diet can contribute to wider archaeology research questions. The module will be taught through lectures, student-led seminars (discussions based upon recommended reading) and hands-on practical sessions enabling students to try out ancient food preparation techniques.