This dissertation introduces Black Queer Food Geographies as a framework for understanding how Black queer people create spaces of nourishment, care, and belonging in everyday life. Drawing on interviews, ethnographic fieldwork, and digital analysis, the project examines how food practices like cooking, gathering, hosting, and sharing function as forms of resistance to racial, gendered, and spatial exclusion. Across sites including farms, communal living spaces, retreats, and social media platforms like Instagram, I argue that Black queer food practices operate through what I call queer food refusals: subtle, embodied strategies that reject dominant expectations around visibility, consumption, and inclusion. These refusals are not simply acts of resistance, but generative practices that produce alternative ways of living, relating, and sustaining community. By moving beyond conventional understandings of food as nutrition or access, this project highlights how nourishment is also affective, relational, and deeply tied to questions of space, identity, and power. Ultimately, Black Queer Food Geographies reveals how Black queer communities are already building the worlds they need through the everyday, insurgent acts of feeding themselves and each other.