This course revolves around a set of readings on the theme of food. The readings selected approach the theme from various perspectives; topics include food and agriculture, food and trade, food inflation, the informal food economy and livelihoods, food and travel/​migration/​diaspora, food and religion, food and ritual, food and health, food and regional/​cultural/​community/​caste identity, fasting traditions, new trends in gastronomy, food and agriculture, patterns of food choices, food technology, food sustainability, climate change and food, food sovereignty, food and ecology, food and public health, food shortages and food wastage, food literature and food in literature, food and non- formal medicinal traditions, and the origins and history of cooking.