01:667:220Greek Food from Antiquity to Today (3)Food and foodways of Greek-speaking peoples from ancient times to the present, with special emphasis on problems of continuity and change.Credit not given for this course and 01:489:220, 01:510:222, 01:685:220, or 01:190:220.
01:667:281,282Medieval Civilization (3,3)
Intellectual, technological, artistic, and social developments as reflected in specific manifestations from each period. First semester: from Justinian to the Crusades (400-1100), including Beowulf, Haghia Sophia, the Song of Roland, the manor. Second semester: from Romanesque to Renaissance (1100-1450), including troubadour music, Chartres, the Black Death, Dante.
Credit not given for both these courses and 01:510:209,210.
01:667:380Topics in Medieval Studies (3)Selected topics in any of the fields constituting medieval studies. Details available at the time of registration.
01:667:388The Cultures of the Middle Ages (3)
A detailed survey of a particular medieval society, with special emphasis on the complex interactions between different ethnic and cultural traditions of the medieval world. Topics covered vary depending on the interests and expertise of the professor.
Credit not given for both this course and 01:195:388, 01:350:388, or 01:358:308.
01:667:390Independent Study (3)Independent work on a topic developed in consultation with instructor. Prerequisite: Permission of director.
01:667:481Senior Seminar in Medieval Studies (3)
Interdisciplinary course taught by faculty drawn from the humanities and social science disciplines. Topics in medieval civilization vary from year to year. Research paper required; supervised by faculty in two disciplines.
Programs of Study and Courses for Liberal Arts and Sciences Students 
