Tag: Chocolate

  • Health

    Molecular component of caffeine may play role in gut health

    Researchers zero in on molecular component in caffeinated foods such as coffee, tea and chocolate.

    Illustration of cup of coffee.
  • Science & Tech

    The ‘right’ diet

    Professor Emily Balskus and her team have identified an entirely new class of enzymes that degrade chemicals essential for neurological health, but also help digest foods like nuts, berries, and tea, releasing nutrients that may impact human health.

    Spoon with pomogranate seeds.
  • Work & Economy

    How to think like a gourmand

    A new Harvard Business School paper says that the best way for food enthusiasts to perform like expert tasters isn’t by memorizing flavor profiles or logging more hours over the spit bucket. Instead, it involves letting go of buzzwords and making taste a visual experience.

  • Campus & Community

    A break to explore

    January@GSAS offered more than 100 classes, seminars, and training sessions to students in Harvard’s Graduate School of Arts and Sciences during semester break. Students had the chance to escape the lab or library, and spend time exploring subjects that might not otherwise appear in a Harvard course catalog.

  • Science & Tech

    Forks, knives, beakers

    New York Times columnist Harold McGee and chef Dave Arnold introduced this year’s “Science and Cooking” public lecture series, which runs through December.

  • Arts & Culture

    The dark side of chocolate

    Exploring the sweet and dark sides of chocolate, a new course examines the history and food politics of the beloved treat.

  • Science & Tech

    When microbes make the 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.

  • Campus & Community

    From impostors to chocolate

    For hundreds of students in Harvard’s Graduate School of Arts and Sciences, January included financial-planning seminars, classes about the history and politics of chocolate, and workshops on answering tough questions in job interviews.