Department of Anthropology News
Anthropology focuses on the spectrum of the human experience - past and present. An anthropology degree balances practical, applied, and theoretical research within liberal arts, as well as interdisciplinary education.
Current Anthropology News
A collection of stories featuring interesting discoveries driven by UNLV that have made news in 2019.
A collection of local, national, and international news stories highlighting the people and programs of UNLV.
MGM College Opportunity Program at UNLV offers a flexible and affordable way for the company's employees to complete their degrees.
UNLV archaeologists Arlen and Diane Chase spoke with Salt Lake City alums as the Alumni Association launches its new Rebels Forever membership structure.
New UNLV study lays bare cultural reasons around the globe for bikini waxing and man-scaping.
Students show off their work at the annual Graduate College research forum. Bonus: Spring makes an appearance on campus.
Anthropology In The News
When Brooke Brumfield wasn't battling morning sickness, she craved nachos. Like many first-time expectant mothers, she was nervous and excited about her pregnancy.
When Brooke Brumfield wasn't battling morning sickness, she craved nachos. Like many first-time expectant mothers, she was nervous and excited about her pregnancy.
According to the Natural Resources Defense Council (NRDC) report, when it comes to food waste, “the cost estimate for the average family of four is $1,365 to $2,275 annually.” The exact figures on what contributes to American food waste were unavailable, but “in the United Kingdom, about two-thirds of household waste is due to food spoilage from not being used on-time; whereas, the other one-third is caused by people cooking or serving too much.”
When Brooke Brumfield wasn’t battling morning sickness, she craved nachos.
When Brooke Brumfield wasn’t battling morning sickness, she craved nachos. Like many first-time expectant mothers, she was nervous and excited about her pregnancy.
It was a challenge unlike any other the chef-turned-graduate student had faced: Vayu Maini Rekdal had to create a menu in which every ingredient could be eaten either raw or cooked. No pickling was allowed, nor fermented toppings such as soy sauce or miso. Nothing could be processed, so things such as tofu were out. And the more sweet potatoes he could serve up, the better.
