Version 1: Upon successful completion of this course, students will be able to: discuss Jewish food practices from Biblical times through present day, inclusive of Ashkenazic and Sephardic customs as well as current American and Israeli foods; explain the religious and symbolic reasons for special festival foods, unique weekday foods, and food taboos; compare and contrast the differences between Jewish cultures and reasons for food variety; identify patterns in factors that affect Jewish food choices; and discuss various definitions and opinions of what is considered Jewish food. Version 2: Upon successful completion of the course, students will be able to: describe the foundations of Jewish dietary laws and the religious and symbolic roles of food in Jewish life; compare Ashkenazi and Sephardi culinary traditions across historical and regional contexts; analyze how Jewish food practices have evolved in response to migration, exile, assimilation, and cultural exchange; explore how Jewish food reflects social and religious values across various geographic communities; evaluate how nationalism, colonialism, postcolonialism, and globalization have influenced modern Jewish foodways; examine how gender, labor, and memory are expressed and transmitted through food; identify points of cultural overlap and conflict through Jewish food interactions with non-Jewish societies; and interpret and respond to scholarly texts and case studies on Jewish food with critical thinking and cultural sensitivity.