Announcing 4 New Releases - Buy Now at Introductory Prices!

Announcing 4 New Releases - Buy Now at Introductory Prices! Your Catalog is expiring soon [The Great Courses]( [View Web Version]( Catalog Code: 208588 ANNOUNCING [New Releases]( [Early Humans: Ice, Stone, and Survival]( Early Humans: Ice, Stone, and Survival You and the other 8 billion humans alive today are members of the only species that has survived in the genus Homo since its 2.5-million-year evolutionary journey began. In 20 captivating lectures, Professor Suzanne Pilaar Birch shares her expertise and passion for discovery as she peels back the years to expose the emergence and lives of early humans in Early Humans: Ice, Stone, and Survival. [LEARN MORE]( [The Real History of Dracula]( The Real History of Dracula There are few fictional characters who have entrenched themselves so thoroughly in the popular imagination as Count Dracula. In the 10 episodes of The Real History of Dracula, folklorists Dr. Sara Cleto and Dr. Brittany Warman, of The Carterhaugh School of Folklore and the Fantastic, will shine a light into the dark recesses of our cultural obsession with vampires. Using folklore, literature, history, television, film, and more, Sara and Brittany will show you how—and why—vampires are a potent metaphor for what matters most about the human condition. [LEARN MORE]( [Nature Watching: How to Find and Observe Wildlife]( Nature Watching: How to Find and Observe Wildlife The skill of wildlife tracking offers an extraordinary window into our natural environments. In this course, you’ll learn the core elements of tracking, such as identifying and interpreting animal tracks; tracking the amazing world of birds; the language of animal marking; going invisible; bedding, nesting, and mating in the wild; and the art of trailing, as you discover a richly rewarding way of knowing the world. [LEARN MORE]( [Where Our Food Really Comes From]( Where Our Food Really Comes From What do you really know about that tub of strawberry yogurt in your fridge, that canned soup in your cupboard, that pizza you ordered last night? Whose hands did it have to pass through—farmers, bakers, truck drivers, retail workers, recipe developers, graphic designers, chefs—to get to you in its current form? Answer these questions and more with Where Our Food Really Comes From, an eight-part course focused on the ins and outs of our commercial food system from its design and history to the people, economics, and technologies that make it work. [LEARN MORE]( LEARN MORE BY FOLLOWING US ON SOCIAL MEDIA [Facebook]( [YouTube]( [Twitter]( [instagram]( [apps]( [apps]( JOIN OUR MOBILE COMMUNITY [sms]( [Your Account]( | [Privacy Policy]( | [Contact Us]( To unsubscribe, please click [Update Preferences](. Limit of one coupon per customer. Coupons cannot be combined or used on previous purchases. Offer valid on web or phone. Minimum purchase amount, if specified, does not include shipping and taxes. The Great Courses, 4840 Westfields Blvd, Ste 400, Chantilly, VA 20151-2299. © 2023 The Great Courses - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -