Food moves. Today, global diners can choose between Chinese or French cuisine for dinner and load their shopping baskets with spices from India, fruit from Honduras, and canned goods from Italy. This seminar examines key questions about how and why food moves globally and places the entwined mobility of peoples, plants, animals, food goods, and commodities at the centre of our understandings of the emergence of modern food systems and cuisines. Engaging cultural ideas about edibility, traditions and culinary practice, Indigeneity, global tourism, migration, labour, and empire, this seminar links the way we eat today to the globalizations of the modern age.