This course places food into broader sociocultural context to better understand why we eat what we eat. Topics will include: patterns of food production, distribution and consumption; the role of rood in relation to embodiment, identities, culture, class, and gender; the socio-cultural and political-economic organization of local, national, and global food systems; the implication of the food system for health, urban-rural relations, ecological sustainability, and social justice; food as a site of power relations, contestation, and social movements. In sum, this course will offer a sociological perspective of the food system and of engagements for its social transformation. Prerequisites: *3 at a senior level in Sociology and 3rd year standing, or consent of the instructor.