When not overseeing shipping and receiving at the Faculty Club, Dan White loves to compete in motocross.
A new study suggests that many of the cognitive capacities that humans use for cooking — a preference for cooked food, the ability to understand the transformation of raw food into cooked, and even the ability to save and transport food to cook it — are shared with chimpanzees.
The Harvard Food Law Society and the Food Literacy Project hosted the “Just Food? Forum on Justice in the Food System” at Harvard Law School (HLS).
Twenty-two faculty members presented seven-minute lightning lectures on research and realities involving food.
Individuals and communities can improve the food system, according to members of the Harvard Law School Food Law and Policy Clinic, which has launched a yearlong, University-wide focus on how to make food distribution more equitable, sustainable, and nutritious. This week kicks off the campaign called Food Better.
Harvard’s i-lab is a safe place for students to take risks and explore potentially commercial ideas, like cricket chips, aerial drone service and repair, or a public service-oriented website to connect voters and officials.
At science and cooking lecture, chef Mark Ladner explained his unusual process for making tasty pasta without gluten.
Researchers face steep challenges in trying to pinpoint the long-term effects of pesticides in the food supply, said panelists at HSPH.
At the Harvard Herbaria, Steph Zabel is a curatorial assistant who digitizes collections of dried plant specimens. After working hours, she tends living and local plants, running her own herbalism businesses.
Three specialists spoke to students about the benefits of intuitive eating in an event at Sever Hall.
Mexican actor Diego Luna came to town to premiere his latest film, “Cesar Chavez,” to the Harvard community before its nationwide release. The film marks Luna’s directorial debut.
Using color-coded labels to mark healthier foods and then displaying them more prominently appears to have prompted customers to make more healthful long-term dining choices in their large hospital cafeteria, according to a report from Harvard-affiliated Massachusetts General Hospital
A Pusey Library exhibit, “Dining and Discontentment,” is just one of many at Harvard that illustrate the power of investigating material artifacts in order to understand the past.
Nick Hoekstra, a blind student at the Graduate School of Education, devised a three-course meal for 30 students, an affair called “Dining in the Dark.”
A panel discussion held by the Forum at Harvard School of Public Health probed the reasons for the modern epidemic of overeating and its particularly harmful effects on children, who are especially susceptible to food marketing.
Thanks to an abundant garden, the Harvard Faculty Club is saving money and producing even better-tasting food.
While Harvard’s Farmers’ Market is known for transforming the Science Center Plaza into a farm fresh mecca, it also hosts a weekly read-aloud where children of all ages can enjoy stories read by a Cambridge Public Library staff member.
Shoppers share their ideas and recipes for making the best usage of fresh summer ingredients purchased at the Harvard Farmers' Market.
Pinocchio's Pizza is a Harvard Square fixture for decades, serving as a late-night standby for generations of Harvard students.
Harvard was one of seven college and universities recently honored by the EPA with Food Recovery Challenge Achievement Awards. "These New England ...
The Mediterranean Diet has been lauded as a healthy eater’s dream, but it’s still a mystery to many Americans. Greek cooking guru Diane Kochilas and cardiac health expert Frank Sacks — who have worked to enhance the diet’s presence in Harvard’s dining hall menus — visited groups across Harvard last week to share insights and recipes.
Chef-mixologist Dave Arnold and kitchen science author Harold McGee kicked off the third season of the “Science and Cooking” lecture series, looking at both the history and versatility of food.
A Harvard Summer School class spurs learning through food, by examining how microbes — bacteria and fungi — can help as well as harm when they get into food, doing much of the work preparing cheeses, beer, soy sauce, and even chocolate.
Jamie Oliver, the internationally acclaimed chef of “Jamie Oliver’s Food Revolution,” will be honored by the Harvard School of Public Health for his substantial achievements in working to end the childhood obesity epidemic.
Forget nutrition labels and calorie counting. Michelle Gallant, a clinical dietitian at Harvard University Health Services, is on a one-woman mission to teach how proper eating means trusting your gut.
Tired of the endless cycle of deprivation and overeating? Harvard University Health Services is offering an intuitive eating seminar, and registration is open now.
Growing up in a home of 14, David Davidson was used to big Thanksgiving dinners. As the new managing director of Harvard’s Dining Services, he’s now preparing to feed hundreds.
A food packaging service project sponsored by the Harvard Interfaith Collaborative will be held on Nov. 20, from noon to 4 p.m. at the Student Organization Center at Hilles.
Harvard University Health Services’ Intuitive Eating Seminar is open for registration.
From lettuce to lobsters and everything in between, Harvard Farmers' Market vendors dish on the fruits of their labor.
Harvard Summer School students sharpened their knives, fired up the hibachis, and went to work for this year’s sixth annual Iron Chef Competition, a showcase of local ingredients and budding culinary talent.
The Harvard Farmers’ Market is back and its offerings are fresher, better than ever.
The popular Harvard Farmers’ Market will return to campus on June 14.
Of Dunster House’s three major yearly events, those being its “Messiah” sing, the Dunster House opera, and the spring goat roast, it is the tradition of the roast that sets it apart from the other Houses.
Harvard Divinity School has a new blessing, a pluralist plot of paradise, in its own community garden.
The crest of Currier House shows a field of red, representing Harvard, surrounding a simple golden tree. Within their own communal “tree,” Currier residents have been “greening” the way they live.
A Harvard biologist succeeds in mapping a neural network for learned olfactory behavior, using a roundworm model to trace the dislike of a particular smell to the reaction that avoids it.
Before the Dudley Co-operative Society was founded in 1958 as alternative housing for Harvard undergraduates, it was a bed and breakfast where Teddy Roosevelt and Henry Cabot Lodge are reported to have slept.
The Quincy House Grille — part of 57,000 square feet of social space renovated or constructed by the College over the past five years — is a popular spot for Quincy residents and their undergraduate classmates from the surrounding river Houses.
The Harvard Community Gifts Giving Fair brought to campus many local organizations whose missions are helping those in need.
Illustrating the tenacious bond between science and cooking, students used physics, chemistry, and biology to manipulate recipes and create foods that stretch the imagination.
Final projects were displayed Dec. 7 for the “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” science fair. Illustrating the tenacious bond between science and cooking, students used physics, chemistry, and biology to manipulate recipes and create foods that stretch the imagination.
Iconic cookbook author Mollie Katzen brings food lessons to Harvard: Slow down, eat mostly plants, and cook at home.
Harvard launches “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” The class, open only to undergraduates, is part of the new Gen Ed curriculum, which introduces students to subject matter and skills from across the University.
A weeklong seminar at the Radcliffe Institute examines cookbooks through the centuries, and what they say about the practices, resources, and cultures of their times.
A veteran Italian-American chef, Rosario Del Nero rediscovers the joys of learning at the Extension School, and wins an academic prize.
Harvard’s food service operations are a massive undertaking, producing 26,000 meals daily in ways that have to please many palates.
Martin Breslin, the Dublin-born director of culinary operations at Harvard’s Dining Services, lives for food.
New book by a Harvard nutritionist and renowned monk encourages the Buddhist sense of mindfulness in how people eat.
Climate change, population growth present fresh challenges to a global food supply system already showing cracks.