Course code:

HS4078

Level:

MA - Intermediate/Advanced

Class size limit:

12

Meets the following requirements:

  • HY - History
  • HS - Human Studies

Lab fee:

1500

Typically offered:

Upon occasion

This course will be an intensive three week field-based exploration of the history and contemporary reality of Spanish agriculture. Using the province of Asturias as a base of operations this class will examine the deep history of agriculture in the region and its ancient traditions of cider-making and cheese production. The rugged mountains of the Cantabrian coast are home to thousands of small, diversified granjas, or farms, that have experienced massive changes in the current farmers’ lifetimes.

Students will travel to Asturias in northern Spain during winter break to learn about the changes in social, cultural and economic aspects of farming in the region from Roman times to the present with an emphasis on the evolution of rural farms and landscapes. We will discuss land tenure, land use, labor practices, farming practices, and much more at sites throughout Asturias as we think through what historical insights can tell us about the past, present, and future of farming and the rural economy. Students will do exercises on landscape history, visit museums, farms, cider producers and research stations as well as meeting leading experts. The course will continue with a seminar during the winter term on campus in which students will pursue projects inspired by their experiences and learning in Spain. Student evaluation will be based on the participation in the field-based components of the class and the project-based learning back on campus.

Level: Intermediate/Advanced. Prerequisites: This course is appropriate for students with a wide range of interests, and it would be helpful to have some background in history, anthropology or food systems course; permission of instructor. Class limit: 12. Lab fee: $1500. Meets the following degree requirements: HS, HY

Prerequisites:

This course is appropriate for students with a wide range of interests, and it would be helpful to have some background in history, anthropology or food systems course; permission of instructor. 

Always visit the Registrar's Office for the official course catalog and schedules.