SCFC658
The Origins and History of the English Language, From Anglo Saxon to Email
In this course, we will examine the origins and development of the English language. We will begin with the invasion of the Germanic Anglo-Saxon peoples in the 5th and 6th centuries and move on to how the blending-in of Norman French in the 11th century affected English. We’ll also discuss the effect of the distribution of Greek texts in the Renaissance and conclude with an examination of Canadian English—including a look at how the Internet (email and websites) has affected our language.
Please note that enrolment in this course is limited to adults 55+.
| Section | Sessions | Dates | Time | Campus | Instructor(s) | Cost | Registration |
|---|---|---|---|---|---|---|---|
| SCFC658-VA1121 | 6 - Thu | Jan 12–Feb 16 | 9:30–11:20 am | Van | Graham Forst | $104 | Closed |
You may take this course as part of the following program:
What will I learn?
We will examine the following:
- An introduction to the English language
- The essential influencers of English linguistics: the Indo-Europeans, the Celtics, Roman England, and the Anglo Saxons
- The Norman invasion
- Medieval English and Chaucer
- Modern English: the Renaissance, the English Bible, and William Shakespeare
- English language and the Industrial Revolution
- The growth of English through “loan” words
- “Correct” English, slang, and computerese
- Canadian English
How will I learn?
- Lectures
- Discussion (may vary from class to class)
- Papers (applicable only to certificate students)
Who should take this course?
This course is for anyone who is interested in learning more about the history and development of the English language.
How will I be evaluated?
(For certificate students only)
Your instructor will evaluate you based on an essay you will complete at the end of the course. You will receive a grade of “satisfactory” or “unsatisfactory.”
Textbooks and learning materials
Reading material (if applicable) will be available in class. Some course materials may be available online.