Materials costs are low for this class, with two trade paperbacks as the required full texts. One is considered a foundational work in Food Anthropology: Sweetness and Power by Sidney Mintz. The other book came out last year and won numerous awards: The Cooking Gene by Michael Twitty. We will read articles and excerpts from other classic and fresh research in the Anthropology of Food and Nutrition and in Food Studies, posted as PDFs and links on Canvas. Written texts will be supplemented with other resources that are not strictly scholarly, including video and audio from popular podcasts, as well as content for non-academic audiences.