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The history of Latin America is profoundly marked by the production, circulation, preparation, and consumption of food in its most different forms: as a staple food, drugs, ethnic dishes, drinks, etc. This course examines the cultural, social, economic, and environmental significance of food throughout the history of the region, from pre-Columbian times to the present. By selecting specific examples of ingredients, spices, dishes, cooking practices, and dietary habits, we will explore the role of new foods in shaping empires and global trading networks, the global circulation of Latin America's food commodities and internationalization of its cuisine, and food as an expression of identities based on race, class, gender, and nationality, linking them to major trends in the region's history. Students are welcome to explore themes of their interest related to the course topic in their assignments.