HRRA-2360: FLAVORS OF FAITH "Tell me what you eat and I'll tell you who you are," Brillat-Savarin. Food is universal, and a critical part of our collective cultural narrative. Food can serve as material culture, as intergenerational dialogue, as livelihood and as ritual. It can bring groups together or tear societies apart. Using culinary contexts as a lens through which we view ourselves and others, this course will explore the intersection of food, religion and culture, employing perspectives from religious studies, anthropology, history, art, agriculture, and other critical fields, creating a gastronomic portrait of faith in our world. Food is part of our collective cultural heritage, and a prominent carrier of tradition and shared experience. Levi-Strauss describes food as "a type of language that helps human beings express their basic perceptions of reality." As we consider how the consumption, sacrificing, preparing and serving of food reflect cultural and religious history, we will explore the global, spiritual connections between food and identity.