The lecture series will explore food and drink cultures across Eurasia as a particularly productive field for studying historical transformation, circulation, and connectivity. Food is not merely a matter of subsistence or taste: it provides a lens through which social hierarchies, religious norms, ecological conditions, imperial formations, commercial networks, and cultural identities become visible. Bringing together perspectives from history, anthropology, religious studies, literary and manuscript studies, and material culture studies, the series will examine the circulation of ingredients, recipes, culinary techniques, and dietary knowledge; the effects of trade, migration, pilgrimage, and empire on food cultures; and the relationship between consumption, religion, ritual, identity, and social distinction. Particular attention will be given to comparative and connective approaches and to the ways in which culinary practices crossed linguistic, confessional, and imperial boundaries.