Tag: Cooking
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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.
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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.
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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.
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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.
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Nation & World
Science to chew on
Local children learn the scientific principles behind cooking food.
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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.
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Nation & World
Unlocking fat
A study by Emily Groopman ’14 shows that cooking helps to unlock the calories in fatty foods.
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Nation & World
How the garden grows
Thanks to an abundant garden, the Harvard Faculty Club is saving money and producing even better-tasting food.
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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.
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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.
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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…
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Nation & World
He blended it with science
Harvard professor and current Radcliffe fellow Michael Brenner explores the evolution of his wildly popular cooking course.
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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.
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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.
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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.
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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.
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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…
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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.
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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.