Pennsylvania State University 3 credits ANTH
Understanding how past humans altered their environments is at the core of this Ancient Brews course. Through the domestication of plants and animals to the continuous modification of technologies, our ancestors have successfully produced a wide range of alcoholic beverages. In ANTH430, we will recreate several alcohols (e.g., beer, cider, and wine) using the most basic methods through a process of experimental archaeology. From harvesting corn, apples, and grapes from Penn State¿s agricultural fields, to crushing barley with grinding stones, to cooking the ingredients in clay pots, the students will get firsthand experience with several ancient methods of alcohol production. Most of the semester is seminar-style, where we discuss journal articles relating to specific anthropological approaches to the evolution of alcohol.
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