Featured series 
Tag: Food
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Nation & World
Aid groups that make a difference
The Harvard Community Gifts Giving Fair brought to campus many local organizations whose missions are helping those in need.
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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 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.
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Nation & World
Getting fresh with Mollie
Iconic cookbook author Mollie Katzen brings food lessons to Harvard: Slow down, eat mostly plants, and cook at home.
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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.
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Nation & World
Food for thought
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.
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Nation & World
Renaissance man
A veteran Italian-American chef, Rosario Del Nero rediscovers the joys of learning at the Extension School, and wins an academic prize.
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Nation & World
From plants to plates
Harvard’s food service operations are a massive undertaking, producing 26,000 meals daily in ways that have to please many palates.
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Nation & World
‘Food Is Like Fashion’
Martin Breslin, the Dublin-born director of culinary operations at Harvard’s Dining Services, lives for food.
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Nation & World
Buddhism on the dinner plate
New book by a Harvard nutritionist and renowned monk encourages the Buddhist sense of mindfulness in how people eat.
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Nation & World
Time to change the menu
Climate change, population growth present fresh challenges to a global food supply system already showing cracks.
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Nation & World
Hey squash, time for your close-up
Bruce Smith, of the Smithsonian National Museum of Natural History, discusses the rise of agriculture in a talk at the Harvard Museum of Natural History.
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Nation & World
Kennedy honors two
A health care entrepreneur and the first Iraq War veteran to serve in Congress are the latest recipients of the John F. Kennedy New Frontier Award. Pennsylvania Rep. Patrick Murphy and Rebecca Onie, co-founder and chief executive of Project HEALTH, were honored during a ceremony at the John F. Kennedy Jr. Forum.
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Nation & World
Food for thought, and testing
Health and safety ninja Valerie Nelson makes sure campus meals are safe.
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Nation & World
Ecologies of value
Radcliffe Fellow and anthropologist Heather Paxson is studying small artisanal cheese operations as “ecologies of production” that are both commercial and moral.
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Nation & World
The story from beginning to end
Norton Greenberger, a gastroenterologist at Brigham and Women’s Hospital and clinical professor of medicine at Harvard Medical School, has written a book about the hidden world of digestion — and no holds are barred.
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Nation & World
Annenberg Hall by the numbers
Annenberg Hall, arguably the most extraordinary 9,000 square feet on Harvard’s campus, has served since 1874 as a gathering place, dance hall, Commencement location, reception venue, exam hall, and, since 1994, as the dining hall reserved for freshmen in Harvard College.
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Nation & World
Fresh, local, and in your back Yard
One of the many months of New England farm abundance, June gives us fresh beets, cabbage, collards, kale, greens, radishes, and rhubarb.
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Nation & World
Class of 1984 takes giant step in reducing carbon footprint
For its fifth reunion, the Class of 1984 added community service to the celebration — a novel feature that other reuniting classes have since copied.
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Nation & World
The environment
THE ENVIRONMENT: William Clark, Harvey Brooks Professor of International Science, Public Policy and Human Development, Harvard Kennedy School
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Nation & World
Malnutrition, obesity present global food challenges
Even as public health officials deal with the age-old problems of starvation and malnutrition, new nutritional maladies linked to Western diets and lifestyles are spreading around the world, complicating the global nutrition picture.
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Nation & World
Harvard nutritionists take aim at sugary drinks
Comparing the nation’s obesity epidemic to a house on fire, Harvard nutrition experts took aim at sugar-sweetened beverages Monday (April 20), recommending the creation of a new, low-sugar alternative and urging adults and children alike to quench their thirsts the natural way — with water.
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Nation & World
Calorie reduction key to weight loss, not food type
Many popular diets emphasize either carbohydrate, protein, or fat as the best way to lose weight. However, there have been few studies lasting more than a year that evaluate the effect on weight loss of diets with different compositions of those nutrients.
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Nation & World
Of Neanderthals and dairy farmers
Harvard Archaeology Professor Noreen Tuross sought to rehabilitate the image of Neanderthals as meat-eating brutes last week, presenting evidence that, though they almost certainly ate red meat, Neanderthal diets also consisted of other foods — like escargot.
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Nation & World
In brief
Money Mondays offer help; Harvard Real Estate Services plans home-buying seminar; Fontainebleau Schools info session in Adams House; Global health workshop, Dec. 3; Holiday gifts for those in need; A musical invitation
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Nation & World
Community Gifts finds food at the top of wish list this holiday season
That’s the magic number for The Greater Boston Food Bank’s (GBFB) annual Turkey Drive, where just $15 provides a meaty turkey to families across eastern Massachusetts for the holiday. Yet with winter swiftly approaching, Thanksgiving is just the threshold for the need the GBFB anticipates this season.
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Nation & World
Day of the Dead celebration
Harvard’s Peabody Museum of Archeology and Ethnography will come alive in a unique way Nov. 2 when it joins the Consulate General of Mexico in Boston in hosting a celebration of the traditional Mexican holiday Día de los Muertos (Day of the Dead).
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Nation & World
Peabody Museum to host Day of the Dead celebration
Harvard’s Peabody Museum of Archeology and Ethnography will come alive in a unique way Nov. 2 when it joins the Consulate General of Mexico in Boston in hosting a celebration of the traditional Mexican holiday Día de los Muertos (Day of the Dead).
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Nation & World
Community comes out for fun, food, football
A chilly Saturday morning outside of Harvard Stadium couldn’t stop the residents of Allston from coming out to mingle at the 19th annual Allston-Brighton Family Football Day (Oct. 18). President Drew Faust and Vice President of Government, Community, and Public Affairs Christine Heenan joined residents of Allston-Brighton for the pregame luncheon.
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Nation & World
Alice Waters special guest at ‘smart food’ panel
In anticipation of Harvard’s upcoming sustainability celebration, a panel discussion on sustainable food took place Tuesday (Oct. 14) in the Faculty Room at University Hall. It began with a reception at which chefs doled out demitasse cups filled with a chowder of Cape Cod Bay scallops and Berkshires bacon, and wait-staff circulated trays of heavenly…