This course examines the foodways of people around the world. Health benefits and practices of various cultures are explored along with how industrialization of food influences nutrition content and pricing of foods. Effects of famine on life expectancy and how one’s environment or living situation limits access to food are explored. A food lab is included in the course to allow students an opportunity to prepare, taste, and realize a country’s particular etiquette practices when dining. Course requires field trips. This is a service-learning course.