As July — National Ice Cream Month — winds down, the National Weather Service shows Cambridge’s temperatures going back up, so chances are you’ll find someone from the Harvard community dipping into a frozen delight. At Harvard, ice cream is a year-round staple.
Harvard University Dining Services has turned its attention to sustainable seafood, an effort that may lead to new institutional standards for purchasing.
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.
Harvard writers and photographers ventured to all corners of the campus and captured the University's 375th anniversary celebration.
Preparations are under way for Harvard’s 375th celebration in Tercentenary Theatre on Friday. Wondering how to plan a party for 5,000 of your closest friends? Find out what you'll need.
In a question-and-answer session, Harvard alumna and chef Joanne Chang recounts the challenge of creating a giant dessert for Harvard’s 375th anniversary celebration.
Entertainment, food, festivities highlight October gathering.
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.
More than 50 faculty members and guests gathered at the Harvard Faculty Club on Feb. 24 for “Fish Markets and the Art of Sushi Making,” a seminar and demonstration organized by the Office of the Provost.
A new dining experience at the Harvard Divinity School inspires students and staff to take an hour, sit down, and eat “family style.”
Iconic cookbook author Mollie Katzen brings food lessons to Harvard: Slow down, eat mostly plants, and cook at home.
Harvard Divinity School embraces the green revolution, conserving energy in buildings and harvesting from its own garden.
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.