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This course examines the role of food in shaping identities and ethnic affiliations in the Levant and Eastern Mediterranean with a special emphasis on how family traditions in food preparation and consumption shape and reflect communal and personal identities as well as cultural transmission. We will examine the preservation and evolution of food traditions, highlighting their role in expressing cultural heritage and distinctions. Through practical labs and visits to local restaurants owned by immigrants from the area, students will have the opportunity to directly engage with the culinary practices being studied, providing a deeper understanding of the complex interplay between food, tradition, and identity within family and community settings. This experiential approach will offer unique insights into the transformation of local cuisines and the role of food in community revitalization.