In few places in the world is food more defining than in New Orleans. Like its music and architecture, New Orleans’ cuisine – a rich pastiche of Creole, Cajun, Afro-Caribbean, French, Spanish, and other influences – is nearly synonymous with the soul and culture of the city. Through deep immersion in the foodways of New Orleans, we’ll explore the ways culture, ethnicity, race, class, and history mesh – and clash – to forge cultural meaning and identity. We’ll examine social and environmental challenges laid bare by the devastation of Hurricane Katrina in 2005 and the BP oil spill of 2010, and how the legacy of slavery and colonialism plays out in the present food system. Finally, we’ll delve into inspiring ways local innovators are using food to address issues of social justice in New Orleans.