This subject explores connections between what we eat and who we are through cross-cultural study of how personal and collective identities, social relations, and economic inequalities are formed and maintained via practices of food production, preparation, and consumption. Readings are organized around critical discussion of what makes food good (e.g., tasty, healthy, authentic, ethical). A primary goal of the course is to provide students with theoretical and empirical tools to understand and evaluate food systems at local and global levels. In-class food tastings and other activities are featured!