This course is designed to survey the complex ways that food and food-related activities are woven into human behavior. We will examine foodways from an anthropological perspective by examining the biological, cultural, and historic contexts of our food production, preparation, presentation, and consumption. We will consider aspects of "food and culture" at several critical junctions of human history and address contemporary issues related to food, health, identity, and society. By the end of this course, you should be able to: -Understand how evolution, history, and culture have shaped food into both a dietary need and a cultural construction. -Connect the history of foodways to current issues including health, food insecurity, geo-politics, and consumerism. -Think critically about your own personal food history and about Philadelphia's food culture. -Articulate how the four sub-disciplines of anthropology - archaeological, biological, linguistic, and cultural - contribute to understanding human physical and cultural diversity.