This course introduces a broad range of issues and analytical perspectives concerning the anthropology of food. We explore how peoplehave obtained and processed a wide variety of foods through time, beginning with early humans.  We will explore how peoplehave obtained and processed a wide variety of foods through time, beginning with early humans. We examine the mechanics of domestication and intensification as well as the different modes of subsistence exhibited by various cultural groups. In addition, we consider how certain foods such as wine have played a significant role in culture beyond basic dietary needs.