Tag: Cooking

  • Nation & World

    Home for dinner (and breakfast and lunch)

    The Gazette checked in with students scattered across the globe to see what they and their families have been cooking.

    9 minutes
  • Nation & World

    You are what you eat — and how you cook it

    Scientists have recently discovered that different diets — say, high-fat versus low-fat, or plant-based versus animal-based — can rapidly and reproducibly alter the composition and activity of the gut microbiome, where differences in the composition and activity can affect everything from metabolism to immunity to behavior.

    6 minutes
    Professor Rachel Carmody
  • Nation & World

    A Wampanoag Thanksgiving

    To expose students to Native American culture, Pforzheimer House invited Wampanoag chef Sherry Pocknett to cook and share Native American food with students.

    6 minutes
  • Nation & World

    From fresh food to magic mushrooms

    Author and journalist Michael Pollan has spent a fellowship year at Radcliffe changing directions and focusing on a fresh project, exploring a budding rebirth of psychedelic drugs for medicinal uses.

    6 minutes
  • Nation & World

    Pop art on spaghetti

    In homage to the pop artist Corita Kent — who regularly featured food in her work — and the Harvard Art Museums exhibit “Corita Kent and the Language of Pop,” Harvard University Dining Services hosted “Corita Night” in the University’s dining halls, with meatballs as the focus.

    3 minutes
  • Nation & World

    Science to chew on

    Local children learn the scientific principles behind cooking food.

    5 minutes
  • Nation & World

    Cooking up cognition

    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.

    9 minutes
  • Nation & World

    Unlocking fat

    A study by Emily Groopman ’14 shows that cooking helps to unlock the calories in fatty foods.

    3 minutes
  • Nation & World

    How the garden grows

    Thanks to an abundant garden, the Harvard Faculty Club is saving money and producing even better-tasting food.

    2 minutes
  • Nation & World

    Fresh storytelling

    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.

    1 minute
  • Nation & World

    Feast your eyes

    Shoppers share their ideas and recipes for making the best usage of fresh summer ingredients purchased at the Harvard Farmers’ Market.

    4 minutes
  • Nation & World

    Hallmarks of healthy eating

    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…

    6 minutes
  • Nation & World

    Feeding culinary curiosity: kids’ science and cooking

    Boston and Cambridge students between the ages of 9 and 12 take part in “Kids’ Science and Cooking,” a new program hosted by Harvard’s School of Engineering and Applied Sciences (SEAS) in cooperation with ChopChop, a nonprofit cooking magazine for kids.

    1 minute
  • Nation & World

    ‘Thou shall be inventive’

    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.

    4 minutes
  • Nation & World

    Feeding culinary curiosity

    A summer program aims to teach local schoolchildren that the kitchen and the laboratory — both intimidating places to newcomers — are a great place to explore their natural curiosity, and to learn lifelong healthy habits, too.

    5 minutes
  • Nation & World

    Barbecue’s beginnings

    Steven Raichlen, author of “The Barbecue Bible” and “Planet Barbecue,” discussed on barbecue’s origins among early humans and barbecue customs around the world in a recent Harvard talk.

    3 minutes
  • Nation & World

    The no-diet dietitian

    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.

    4 minutes
  • Nation & World

    College touts success of Wintersession

    College officials are analyzing students’ Wintersession 2012 evaluations and say that the response to January’s programming was strongly positive. They credit the success of the optional period of student- and faculty-led activities to a focus on real-world knowledge and a greatly expanded schedule of offerings.

    7 minutes
  • Nation & World

    Why cooking counts

    In a first-of-its-kind study, Harvard researchers have shown that cooked meat provides more energy than raw meat, a finding that challenges the current food labeling system and suggests humans are evolutionarily adapted to take advantage of the benefits of cooking.

    6 minutes
  • Nation & World

    Beyond the kitchen, to the B-School

    Renowned chef Ferran Adrià visited Harvard Business School Oct. 13 to announce a challenge to business students: a competition to design the new venture that will expand his creative and culinary empire.

    4 minutes
  • Nation & World

    Harvard’s Birthday Cake

    Harvard University is celebrating its 375th birthday this year, and we needed a REALLY big cake. Joanne Chang (’91), the owner of Flour Bakery, obliged.

    1 minute
  • Nation & World

    He blended it with science

    Harvard professor and current Radcliffe fellow Michael Brenner explores the evolution of his wildly popular cooking course.

    4 minutes
  • Nation & World

    The efficient caveman cook

    Harvard researchers say the rise of cooking likely occurred more than 1.9 million years ago and bestowed on human ancestors a gift of time in the form of hours each day not spent eating.

    3 minutes
  • Nation & World

    A cuisine reigns supreme

    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.

    6 minutes
  • Nation & World

    A look inside: Dunster House

    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.

    2 minutes
  • Nation & World

    At last, the edible 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.

    1 minute
  • Nation & World

    At last, the edible science fair

    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.

    4 minutes
  • Nation & World

    At Harvard, the Kitchen as Lab

    Harvard students are savoring an undergraduate course that uses the kitchen to convey the basics of physics and chemistry…

    1 minute
  • Nation & World

    Figuring out suicidal behavior

    Matthew Nock is a new professor of psychology at Harvard who uses scientific research to try to determine which medical treatments help to prevent suicide.

    3 minutes
  • Nation & World

    In good taste

    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.

    4 minutes