Food is essential to the survival of the living, but its cultural significance does not cease at death. Across South Asia, death and mourning are accompanied by a range of food-related practices: cooking, offering, carrying, abstaining, fasting, feeding, sharing, distributing, refusing, burying, burning, or disposing of food. Meals may be prepared for mourners; particular foods may be offered to the deceased, ancestors, spirits, religious specialists, or members of the community; certain ingredients may be prohibited during mourning; and food may be placed beside the dead, carried to cremation or burial sites, offered at shrines or monasteries, distributed among participants, or consumed collectively as part of commemorative rites.