Yale psychologist Kelly Brownell continues his course on the science and politics of eating, tracing how biology, culture, and industry combine to shape what people eat and how much. This session, the nineteenth in the series, sits within a syllabus that moves from the physiology of hunger and taste through the food industry's marketing and lobbying practices to the public policy debates around obesity, sugar taxes, and school nutrition. Brownell lectures directly to a Yale classroom, drawing on his own research as a psychologist who has advised on federal food policy, and treats eating as a problem that spans disciplines rather than one solved by willpower alone. The hour runs at the pace of a full university lecture, with Brownell building his argument step by step rather than summarizing it for a general audience.