This Element explores Pacific Island foodways, documenting the challenges of studying archaeologically identifiable culinary practices in a widespread diverse region. The authors' overview of gastronomic activities addresses current and foundational research while emphasizing living cultures and past cultures from New Guinea to East Polynesia. This Element employs a variety of perspectives and methodologies, including zooarchaeological, ethnoarchaeological, ethnohistoric, ethnobotanical, and Indigenous. The authors' discussion of food, feasting, ritual, identity, heritage, and community consider the complex sensory and environmental experiences involved in eating. This Element presents an approach for understanding the nature and culture of food, the way that humans make food and food makes us.