Sharing food is central to social life as well as to the formation of cultural identities. We can see this in how people come together over food, structure their days around it, and perform national or ethnic identities through it. At the same time, food allergies are on the rise and introduce many challenges to individuals, families, and organizations. The situation is complicated by the fact that public awareness, responses from schools and other organizations, and regulatory safety measures tend to lag behind. This course explores the topic of food allergies through several important lenses: biomedical, political, cultural, and social. The course’s goals are to understand how living with and managing food allergies can be challenging to individuals and families, as well as to query how potential therapies for food allergies should be regulated and how schools and business should accommodate for food allergies. The course critically engages concepts such as risk/benefit, medicalization, disability, and quality of life to better understand the social and cultural values that shape perceptions of and responses to food allergies.