Fat, first of all, is an essential nutrient: our bodies require it. Over the years, notions have changed as to how much fat and what kinds of fat should be consumed. A great variety of fats is found in food. These fats, as ingredients, contribute to the unique tastes and qualities of dishes and may be central to defining a cuisine, e.g., olive oil. Fat is also a component of our bodies; the body produces fat and draws upon it as a reserve of energy. The question of how much bodily fat we ought to have is of concern from the standpoint of medicine and public health, given the association, albeit incomplete, between obesity and Type 2 diabetes. Fat contributes both to body shape and body image, and we may try to exert control over the shape of our bodies. Thus, oddly twinned with the obesity epidemic is something of a diet epidemic. These and other issues will be explored through reading, film, class discussion, presentations, and written reports.

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