Food is an essential part of religion, but how does food - how it's produced, prepared, and consumed - reveal the values and beliefs of religious communities? How do the material practices of food - including dietary laws, rituals, feasts, and fasts - construct religious identity and community? This course will challenge students to think about these questions through experiential learning opportunities, including a community-engaged research project and guided visits to local religious food sites. Through active learning, critical thinking, and reflective practice, students will examine the ways in which food has significant social and ethical implications for religious communities.