This course explores human food use and nutrition from a broad anthropological perspective. It examines archaeological evidence of dietary patterns of human ancestors and examines contemporary phenomena such as the preference for sweetness and lactase persistence that are the legacy of ancestral adaptations. It explores significant food revolutions, from the origins of agriculture to the relatively recent phenomenon of biotechnological food production and looks at both the positive and negative effects of these changes on patterns of human growth and health. The goal of the course is to provide students with a basic understanding of nutrition science that is contextualized in contemporary anthropological debates about the costs of changing food systems.