The field of food studies has emerged in the past few decades as a rich source of interdisciplinary research that also speaks to a broad audience beyond the academy. This class will introduce students to a wide range of approaches to the field from history and allied disciplines. Readings will cover all chronological periods from prehistory to the present and geographical areas from around the world. Because many scholars also teach classes on food, even if they research in other fields, we will also discuss teaching methods. Writing assignments will include weekly reviews and a historiographical term paper. Students should consider this class an opportunity to practice the art of writing clear, compelling prose, even if they adopt different styles in other venues. A part of each seminar will be devoted to "workshopping" student essays and practicing editing skills.