Food and Agriculture in World History, Honors
This course will examine the broad sweep of human history through the lens of food and agriculture, from our hunter-gatherer past to our industrial, digitized present. We will explore the ways that the need to feed ourselves has shaped where and how we live and interact with physical landscapes. There will be an emphasis on transhistorical themes and phenomena, including human migration and settlement, health and disease, famine and abundance, energy and resource use, environmental sustainability and degradation, and the cultural and economic ramifications of food production and consumption. You will also be asked to think deeply about how the inputs to food production, such as soil, seed, and water, have shaped and been shaped by the societies that have utilized them in different times and places.
The course will make use of SHP’s farm, gardens, and kitchens to do immersive hands-on work with sustainable plant and animal agriculture and food preparation tied to the topics and themes of the course. Students will be asked to read, view, and listen to a wide variety of sources, including primary sources, academic and popular history, podcasts, documentaries, news articles, maps, and statistical databases.
The experiential component of this class includes moderately strenuous farm and garden work, including animal slaughters; students should be ready and willing to participate in these activities.
The honors component of this course will ask students to engage with more difficult materials and complete extra work. The focus will be on critical engagement with primary sources and more complex works of academic history. Honors students will respond to these sources through extra homework assignments and/or additional questions on assessments.
Prerequisite:
-
All juniors and seniors may choose to enroll in Honors or AP-level courses.
-
Teachers will provide recommendations for each student, indicating whether the student is well-prepared for advanced coursework. Students should consult with their teachers and counselors in selecting an appropriate level of challenge.