This class will examine the interrelationship of biological, cultural, and historical influences on what we eat and how we eat it. Topics will link biological, ecological, social and symbolic cultural perspectives and examine the dietary implications of foraging, crop domestication, state formation and industrial capitalism. We will look at the sociocultural practices relating to the uses of food in marking social differences, maintaining social relationships, and dealing with cultural constructions of health, illness, and the body. Throughout the class we will examine the impact of globalization on the transformation of food meanings, practices and availability.