BLOOMSBURG UNIVERSITY Bloomsburg Pennsy 1'✓ an i a Anthropology Newsletter Vol. 13, No. 5 March 1989 Anthropology Courses for Fall 1989: The anthropology faculty wil 1 be offering the fol lowing classes for the Fall 1989 sem\ter: ~ ** ~ * * 46.101 46.102 46.200 46.210 46.220 46.310 46.380 46.390 46.480 Introduction to Anthropology Anthropology & World .ProbLems Principles of Cultural Anthropology Prehistoric Archaeology Principles of Physical Anthropology Aztecs &' Mayas Culture Change & Culture Contact Socialization of the Child Religion & Magic * - General Education Course. Distribution B ** - Values, Ethics & Responsible Decision-making Course Anthropology & World Problems: 46.102 will be offered as a writing intensive course in the fa! I semester. If the university curriculum committee approves a proposal before it from the English Department, this course ~nd others designated like it will be able to be used by students in place of their Composition II general education requirement. However, even if the proposal is not approved, the course will be writing intensive as part of an university-wide Writing-Across-the-Curriculum effort. In addition to essay examinations on the course material, students will be assigned weekly writing assignments. Enrollment for the course wi 11 be held at a maximum of 25 students, as opposed to the current enrollment of 50. The course wi 1 l be offered by Dr. Minderhout. 46.102 looks at the problems of hunger, population growth, resource destruction and warfare from an anthropological perspective. Traditional societies, where these problems did not typically exist, or existed in a very different form from their modern equivalents, wi 1 l be contrasted with the situation currently found in Third World nations. The course examines the historical processes whereby traditional societies were broken down and proposes some solutions to the problems described above. Aztecs & Mayas: This course, to be offered by Dr. Aleta, looks at the prehistoric cultures of Mesoamerica. Archaeological. historical and ecological evidence is looked at in an effort to understand the lives of the complex, and often spectacular, cultures of Mexico and Central America before European contact. As the title indicates, the 2. emphasis in the course will be on the two great civilizations in the area at the time of the Spanish Conquest, but attention wil 1 also be given to other prehistoric cultures, such as the Olmecs, with their 40 ton sculptures of human heads, and the inhabitants of Teotihuacan, the great pre-Aztec city in the valley of Mexico. Socialization of the Child: This course looks at child rearing cross-culturally, noting differences between American behaviors and those of other cultures. Both traditional tribal and peasant societies are examined as well as other modern industrialized nations such as Japan and the Soviet Union. The impact of modernization and culture change on the child in Third World nations is also discussed. Attention is also paid to the institution of schooling, both within this country and in other nations. The course is offered by Dr. t-'ri ndel:'hou t. Religion & Magic: 46.480 looks at religious practice cross-culturally. The social functions of religious behavior are examined along with theories on the origin of religion. A variety of cultural practices, including magic, witchcraft, divination, religious healing, and myth and ritual are discussed in order to examine the place of rel rgion in society. The role of religion in culture change is al.so described. This course is offered by Professor Reeder. Congratulations!: To anthropology major Travis Pickering who was recently accepted to participate in the Koobi Fora Field School in Kenya this summer. This field school, run by Harvard University, wil 1 be located at an area where a number of important discoveries about early humans have been made by Richard Leakey and his associates. The most significant of these ~ere the fossilized remains of a Homo erec:tus i ndi vi dua 1 f rem 1. 6 mi 1 1 ion years ago. - The most complete Homo erectus skeleton found to date, the remains a~e of a 12 year old boy. What was also noteable was the ooy s height; at maturity, he would have stood over 6 feet tall, thus destroying old stereotypes about early humans being small creatures. Who knows what Travis wil 1 find? Anthropology Club Trip to Philadelphia: by Lynne Ernst. On February 11, Anthropology Club members Steve Comly, Lynne Ernst, Andy Go l dfine, Bill Piotrowski and Nick Spock, along with Tom Aleta and Karen Elwel 1. spent the day at the University of Pennsylvania Museum located on the Penn Campus in Ph i 1ade 1phi a. Upon arrival at the museum, the group was greeted by Tom / s friend from graduate school, Clark Erikson and his wife, Kay Candler. Erikson is currently an assistant professor of anthropology at the University as well as the 3. assistant curator of the museum; Candler is currently working on a display of prehistoric South American featherwork for the museum. 1Erlkson began the tour by showing the group the many variitions among prehistoric South American figurines and pottery. including examples from the Moche. Chavin. Parac3s, and Chimue cultures. Erikson explained that much of the pottery on display was used for drinking corn beer. Another display case contained a mummy bundle which had been x-rayed in order to see t he contents i nside. Erikson noted that the bundles were x-rayed and not opened so that they could be preserved and studied in the f u ture by people ~Ith better, more advanced technologies . After viewing the different styles of pottery, the group opted to go out for 1un,eh. -At the suggestion of Erikson and Andy Goldfine, everyone agreed on the Reading Terminal Market. a large food market where everything from Chinese food to good old Philly Cheese steaks ~an be ordered. · i Upon returning to the museum, the group toured the Northwest American room, where artifacts from the Eskimo culture were on display. Some of the especially captivating artifacts included waterproof parkas made from seal intestines and eelskin, a canoe made from animal hides, and an ivory chain carved from a walrus tusk. After viewing the Northwest American display, the group separated, and members individually toured the museum. While some chose to return to the South American display or to continue to look at the Northwest display, others chose to t6ur the Egyptian exhibit, which contained different styles of columns, hieroglyphics from a tomb, a sarcophagus, and a sphinx. Upon leaving the exhibit area, club members were fortunate enough to see two shrunken heads peering up at them through the display case. And, on that note, we concluded our tour and departed the museum. The next Anthropology Club trip will be to the Smithsonian Museum in Washington, D.C. on the weekend of April 7-8. For those interested in attending or finding out more about the trip, please contact either Pat Andrews or the Anthropology Department. The Anthropologist / s Cookbook: The fol lowing recipe was collected by an anthropologist working in Israel. The recipe is called babke and is a light cake of eastern European origin. In the community where the anthropologist dld fieldwork, this cake was prepared on Friday mornings in preparation for Sabbath and was served after a meal, often with strawberry preserves. 4. 1· oz yeast or 2 tsp dried yeast 4 tbsp sugar few drops of vani l la 4 cups sieved flour 3 or 4 eggs, yolk & white separated 2 oz chopped nuts 2 oz raisins or sultanas 1 cup warm water Sprinkle yeast in 1/ 3 cup o~ war~ water to which a teaspoon of sugar has been added. Al low to stand ln a warm place , for 10-20 minutes. Place flour in a large bowl, make a small hollow in the middle, and add the yeast mixture. Gradually work flour into the I iquid. Add egg yolks, vanilla, the remaining sugar and warm water. Knead wel 1 until the dough no longer sticks to the hands. Mix in raisins and nuts . ., .... Place the dough into a well-oiled, warmed bowl and cover with a damp cloth. Allow to stand in a warm place until the dough has doubled in bulk (about 1 1/2 to 2 hours). Punch down and place it in an oiled cooking tin and allow to rise again