by Sarah Geegan & Grace Liddle
The College of Arts and Sciences is offering 13 courses that begin in the middle of the fall 2013 semester. For students who may have recently dropped a class or hope to pick up some extra credit hours, these courses provide flexibility after the regular registration period.
Course topics range from the science of what we eat, archaeology and history of ancient Mexico, an introductory course on the city of Lexington, and a study on the culture and economics of local and global food systems.
The "Global Food & Local Agriculture" course explores questions associated with why people eat what they do and what that implies about society. To answer these questions, the class