Lecture, three hours. Not open to students with credit for Society and Genetics 134. Study problematizes and adds depth to common-sense understandings of healthy and unhealthy consumption by examination of relationship between food and health, from critical and holistic perspective, that accounts for interplay of biology and culture within broader historical, societal, and global contexts. Topics include what is meant by health, especially in terms of diet; relationship between food practices and evolutionary biology, as well as particular environments of societies, cultural systems, histories, and their health implications; how major global foods have come to their dominance and consequences for health; and influences of food production, distribution, and preparation on health. P/NP or letter grading.