Courses in Classical Humanities (190)
Courses in Classical Humanities (190)
01:190:301 Food and Drink in the Ancient World
- Course Code: 01:190:301
- Semester(s) Offered: Fall, Summer
- Credits: 3
Social history of the ancient Mediterranean world through an exploration of the production, preparation and consumption of food and drink and (re)presentations of them in word and image.
01:190:300 Greek and Roman Slavery
- Course Code: 01:190:300
- Semester(s) Offered: Fall, Spring
- Credits: 3
Social, economic, legal, and political aspects of slavery in ancient Greece and Rome. The sources and numbers of slaves, forms of servitude, manumission, and slave labor.
01:190:215 Intro to Greek and Roman Archaeology
- Course Code: 01:190:215
- Semester(s) Offered: Fall, Spring
- Credits: 3
- SAS Core Certified: AHp, HST
This course is an introductory survey of the archaeology, architecture and material culture of the Mediterranean world from the Bronze Age throughout the transformation of the Roman Empire following the reign of Constantine. While we consider chronological developments, we will also place Greek and Roman artistic production into its social and cultural settings. Along the way we will think about approaches and methodologies for the study of Classical Art, and how these may tell us more about ourselves than the ancient Greeks and Romans.
01:190:214 Sexuality in Ancient Greece and Rome
- Course Code: 01:190:214
- Semester(s) Offered: Fall, Spring
- Credits: 3
- SAS Core Certified: AHp, HST
Investigates how the ancient Greeks and Romans categorized, depicted, and reacted to different sexual behaviors and identities through the study of visual and literary sources ranging from Homeric Greece to Imperial Rome.
01:190:213 Science and Technology in Ancient Greece and Rome
- Course Code: 01:190:213
- Semester(s) Offered: Spring, Summer
- Credits: 3
- SAS Core Certified: HST
Explores the nature and development of science and technology in ancient Greece and Rome, focusing on medicine, physics, mathematics and engineering.