foodie

Legume Noodle Soup for the Soul

Published on March 5, 2017 by The Crimson CraveLeave a comment

by Joseph Winters ’20

I first got to know Yotam Ottolenghi at Powell’s Books, a massive independent bookstore in Portland, Oregon. His cookbook, Plenty More, lay open on a “Staff Recommended” display. “Vibrant Vegetable Cooking,” read the book’s subtitle; all of its recipes were vegetarian, highlighting the overlooked value of vegetables in gourmet cooking. Ottolenghi is the owner of several delis and restaurants in the UK, the author of four cookbooks, and he is arguably one of today’s most influential culinary figures.

But I didn’t know that as I flipped to the “Simmered” section of Plenty More. What I did know was that his recipe for Legume Noodle Soup sounded delicious, and it came with some pretty mouth-watering food-tography. One impulse buy later, Plenty More was mine and I was already making dinner plans.

Together, my mom and I have made this soup for countless get-togethers and parties, sometimes doubling or even tripling the recipe. Leftovers of this soup are highly valued in the Winters household, so when we make a batch, we don’t mind having ready-to-pack lunches for the next week and a half.

What makes this soup so incredible is the way it combines flavor with healthiness. It’s got legumes: protein. It’s got noodles: carbs. It’s got spinach and fresh herbs: healthiness. Everything is simmered together with onions and garlic and turmeric. Oh yeah, and butter…lots of butter. It’s a flavor powerhouse and a balanced meal all in itself. This weekend, I decided to bring back some fond memories and make myself a heaping pot-full. It ended up lasting me seven meals, which came in handy especially on Tuesday and Thursday, when I have nonstop class from 10:00 to 2:30 (plus section until 4:30 on Tuesdays!). Hopefully my French 40 classmates didn’t mind the wafting aroma of turmeric-y, dill-filled legume noodle soup as we analyzed French cinematography…

*In honor of the Environmental Action Committee’s Veguary Campaign, which tries to get people to commit to a reduction in animal consumption during February, I’ve been vegan since the beginning of the month. I just had to swap the butter in this recipe for olive oil, but I don’t think it affected the flavor that much.

Also, since the original version requires some fancy schmancy cookery that’s just not reasonable for college students cooking in the Grays common room kitchen, I’ve made some alterations with convenience in mind (e.g. in my version, you don’t need to measure 125 grams of dry chickpeas and soak them overnight with baking soda).

Legume Noodle Soup — adapted from Ottolenghi’s Plenty More

Ingredients – the ones in bold can be found in Annenberg

1 1/3 cups cooked chickpeas
1 1/3 cups any other kind of beans (I used kidney beans)
5 1/2 Tbsp butter (or olive oil)
2 yellow onions, chopped (about 4 cups total) *I used chopped red onions from the D-hall
10 cloves garlic, sliced (or garlic powder from the D-hall)
1 1/2 tsp turmeric powder
1 cup yellow split peas
8 1/2 cups vegetable broth (about two cartons)
1 cup parsley leaves, chopped
2 cups cilantro leaves, chopped
1 cup dill leaves (that’s fresh dill, unfortunately not the dry stuff you can get in the D-hall)
1 cup thinly sliced green onions (green and white parts)
5 cups spinach leaves
3 1/2 oz dry linguine (or spaghetti, but I like linguine better for this soup)
optional: 2/3 cup sour cream (or yogurt), 1 1/2 Tbsp white wine vinegar, lime juice (or lemon juice)
salt and pepper

Directions

Put the butter (or olive oil) in a big pot over medium heat. Cook for twenty minutes, until the onions are super soft and golden. Add the turmeric, 1/2 tsp salt, and some black pepper.
Add the chickpeas, beans, split peas, and stock to the pan. Bring to a boil, then simmer for 35 minutes, checking to see when the peas get tender.
Add the parsley, cilantro, dill leaves, green onions, and spinach. Cook for 15 minutes.
Add the linguine and cook for 10 minutes, until it’s soft.
Stir in the optional sour cream, white wine vinegar, and lime juice. Season with salt and pepper and enjoy!

Hi B3ear Ice Cream

Published on March 5, 2017March 5, 2017 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

This past summer, my Instagram feed was flooded with pictures of rolled ice cream posted by friends interning in San Francisco and New York. Fueled by my novel ice cream FOMO, I searched for a place in Boston that offered rolled ice cream for me to try, but at the time, could not find anything. Finally, at the end of the summer of 2016, Hi B3ar fulfilled my rolled ice cream dreams and opened in Allston (147 Brighton Ave.).

The owner of Hi B3ar also owns nearby Mala Restaurant, and hopes “to give everyone a hot spicy taste then a cold, sweet taste for dessert.” Hi B3ar certainly delivers on the promise of a cold, sweet treat. The shop has 10 different offerings of rolled ice cream, with flavors varying from coffee to chocolate to berry to mango, all for $6.95 plus tax.

My ice cream buddy and I opted to try the First Kiss, which had strawberries, graham crackers, and chocolate sauce, and the Cookie Monster, which had Oreos. We watched in awe as the server poured a creamy liquid onto the cold surface, sprinkled on our desired toppings, and skillfully manipulated the mixture until it resembled perfect rolls.

When we were finally handed our bowls of rolled ice cream, we dug in immediately. While the cold surface had allowed the liquid to take on the perfect rolled shape, it made the ice cream far too cold to taste anything at first. After waiting a few minutes for it to thaw, we gave it another shot. Still, the ice cream seemed to lack flavor, and had a bit of an egg-y aftertaste. It was a generous serving of ice cream, but for $6.95, we had both expected better tasting ice cream.

Though I am certainly glad Hi B3ar has brought rolled ice cream to Boston, I found their ice cream to be lackluster in taste. That being said, the experience of watching the ice cream get rolled up in front of me was worthwhile in itself, and so if you want to try something new, I encourage you to give Hi B3ar a chance!

You Won’t Want to Miss Beat’s New Weekday Lunch

Published on October 25, 2016 by The Crimson CraveLeave a comment

By Saranya Vijaykumar ’18 and Audrey Thorne ’19

Everyone is on the hunt for good food during the strike, and we finally found the perfect spot. We personally hadn’t had good meal in two weeks, so when Beat Brasserie offered to share their state of the art lunch with us, we could not resist.

Saranya had never been to Beat before, so she was pleasantly surprised by the open layout. Especially compared to the crammed restaurants in most restaurants in the square, Beat feels very spacious. Since it was lunch, it was not too packed, which meant we could hear each other over the other conversations and the jazz music that played softly in the background without extra effort. They closed off their extra seating area with a decorative light purple curtain that added to the upscale but alternative aesthetic and made the space feel full.

The service was incredibly friendly and helpful, checking in to see when we wanted to order what and how we liked our food. Our waitress also gave great food and drink recommendations. She said that they like to keep the minimalist decorations and the creative menu seasonal.

First we ordered tuna tartare and, upon the waitress’s suggestion, the buffalo cauliflower for appetizers.

The buffalo cauliflower was spicy, probably had the strongest flavor of any dish we had. Audrey liked how the sweetness of the cauliflower balanced out the buffalo sauce. The yogurt dipping sauce also neutralized the spicy exterior well.

The tuna tartare had a delectable texture and was served in a surprisingly large portion. The mayonnaise balanced well with the tuna and the gherkins, leaving the flavor light yet full. The textures of the fresh tuna and the crispy bread played well off of each other.

Beat definitely proved a great spot for 21st birthdays and nice meals with parents. The cocktails are designed by the same man who creates the cocktails at the Beehive, both creative and delicious. The waitress recommended the Kombucha Collins, a mix of Letherbee gin, rhubarb, lemon, and turmeric-ginger kombucha, and the American Breed, which is made of bourbon, St. Elder Elderflower liqueur, and apple cider and tastes a bit stronger than the Kombucha. The later was more for those who enjoy the taste of alcohol, while she said the earlier had a more mild, ginger flavor. The cocktails are definitely some of the most creative in the Square. In terms of wine, she suggested the Flying Cloud, a sauvignon blanc with fruity accents.

The nonalcoholic drinks were great too. Audrey enjoyed the lightness of the lemonade, which washed her palate clean well between dishes and neutralized the spice of the buffalo cauliflower, and Saranya thought the iced tea was very well-brewed. Both tasted fresh and not too sweet, a difficult feat for both lemonade and iced tea, and both were served with a slice of lemon.

Lastly, it was time for the entrees. Saranya got the rabbit pasta, cooked in vegetable broth with kale, and Audrey added chicken to the Aztec bowl.

The rabbit pasta was amazing. Even with its slightly smaller portion it was filling. The rabbit was cooked perfectly and Saranya also liked that it was cooked in vegetable broth, so that it wasn’t overwhelmingly meaty. The balance between rabbit, kale, and pasta was also great. There was more rabbit than pasta, which added to the rich flavor and texture of the dish.

The Aztec bowl had well cooked quinoa, which had a nice texture between soft and crunchy. On top of the quinoa was a slice of avocado and a generous quantity of squash. In the salad, in another third of the bowl, were multicolored cherry tomatoes, green beans, spinach, beet slivers, and corn. The spinach was flavorful with a neutral sauce. The beet slivers were sweet, with a naturally strong flavour and a slight crunch. The multicolored tomatoes served as another burst of flavour. The corn, cut right off the cob, was sweet and tied the vegetables together well. In the last third of the bowl was the chicken add on in a delicious green sauce. All parts of the dish meshed well together and tasted wonderful separately. With such a generous portion, she was able to get the protein and veggies she missed during the strike, and have almost half leftover for later.

In terms of a student lunch, nothing compared to the bowls. The Beat Hotel offers a variety of healthy and delicious bowls that are incredibly filling and reasonably priced. These bowls are a healthy alternative to burrito bowls and salads, for around $14 with fresh vegetables and a variety of add ons, from falafel to skirt steak to tuna, for $2-9.

The two women sitting next to us remarked that when the Beat first opened up, nobody wanted to try to the bowls because it seemed so informal, but that day most everyone in the restaurant had ordered one. It really is the best deal on the menu

Cafe Hopping Abroad

Published on April 3, 2016 by The Crimson CraveLeave a comment

by Hayoung Chang ’18

Over spring break, I had the amazing opportunity to visit Singapore for an HCAP conference. Obviously I was most excited about the food and especially a tradition called “cafe hopping.” Considering the fact that cafes are one of my favorite things in the world, I was eager to immerse myself in this particular foodie culture.

To explain a little bit, cafe hopping is when you take a whole morning or afternoon to visit as many cafes as possible and sample each cafe’s best dishes. So think of bar hopping, but replace the booze with brunch essentials and scrumptious desserts. I was in foodie heaven. Thrilled, I embarked on my first gustatory odyssey.

Our first stop was a brunch cafe. I ordered a classic: the salmon eggs benedict. The combination of salmon, roe, avocado, asparagus and hollandaise sauce was genius, to say the least. My taste buds were inundated by the creamy richness of the avocado and salmon, the tart explosions of the roe and the crunchy softness of the toast. Cafe hopping stop 1: 10/10.

The next stop was: you guessed it, another brunch cafe. With two brunches in one day, I had to pinch myself to make sure I wasn’t dreaming. This time, I ordered poached eggs over a potato puree and hash browns with a side of roasted cherry tomatoes, asparagus and caramelized onions. As you can see from the photo, the egg was cooked to the ideal consistency for drizzly perfection. Washing it all down with a sip of coffee, I was in a stellar mood. Another jackpot brunch. Cafe hopping stop 2: 10/10.

Feeling pleasantly and smugly full, we headed to our last stop: a dessert cafe. Feeling ambitious, we ordered a cheesecake, brownie and an iced latte. The coffee was an ice cold relief to all the walking in the hot Singapore weather. The cheesecake and brownie were average. The consistency of both desserts were slightly too dense for me, but still a superb combination with the latte. Perhaps the bar had been raised after the two stellar brunches. But the hip atmosphere of the cafe made up for it. The murals added a lazy artistic vibe. The perfect spot for some light reading on a Sunday afternoon.

Overall, cafe hopping was a huge success. I would highly recommend to any foodie that is planning on traveling to Singapore!

Crave Follows the Freak Frappe Craze

Published on March 28, 2016March 28, 2016 by richachatLeave a comment

by Richa Chaturvedi ’18

If there’s one thing New Yorkers do well, it’s setting trends. Let us never forget the cronut, a humble combination of a croissant and a donut, that caused New Yorkers to lose their minds a couple years ago.

There is one food trend Caroline and I can get on board for, however, and it’s the not-so-humble milkshake.

This trend originated in Black Tap Burgers and Beer in NYC and has found its way to our very own Boston Burger Company! Dubbed “freak frappes,” these milkshakes are topped with m&ms, brownies, toasted marshmallows, and even bacon. Caroline and I decided to investigate these high-calorie treats to see if they were worth the hype.

Pro tip: do not attempt to tackle a freak frappe if you are even a little bit full. I couldn’t even finish mine (the Nutella frappe with chocolate cookies and m&ms), which is saying a lot. The real MVP would have to be Caroline, who fearlessly conquered an Oreo frappe with every cookie offered, a toasted marshmallow, and a brownie.

These milkshakes will look incredible on your Instagram feed and taste equally as good. Be wary of the pricing, however, because it’s easy to get carried away with all the delicious toppings and lose track of it all. Boston Burger Company is already known for their crazy burger options (the 420 burger has mozzarella sticks in it!), but they have really outdone themselves here. Midterms got you feeling down? Grab a friend, grab a burger, and grab a freak frappe at Boston Burger Company. I guarantee the sugar rush is powerful enough to overcome any stress that’s coming your way.

The Struggles of Being a Foodie Who Can’t Cook

Published on September 28, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

I’m supposed to be working on my paper due tomorrow, but I turn on my phone and go on Facebook. As I scroll through my feed, the first thing I see is: 5 Make-Ahead Dinners That Will Make You A Champion At Life. Like all other freshmen, eating Annenberg food every day has become more than a little tiring. A small hope burgeons in my chest – maybe I’ll finally be able to eat something else? – and I click on the link.

But I read the first line of the recipe – “Heat olive oil in a large saucepan or skillet” – and the sensation of crushing disappointment hits. Heat? As in fire? As in one-of-my-biggest-phobias-in-the-world?

I love food. And I especially love good food. Alas, I can’t cook because 1. I’m deathly afraid of knives and fire, and 2. I gave up on the culinary arts after I caused a small fire while trying to make instant ramen. So recipes like 20 Fast Dinner Recipes or 27 Healthy Recipes You Can Make in Your Dorm Room are a bit…beyond my capabilities.

Tonight’s dinner at the Berg, featuring Beef Meatballs in Marinara Sauce, Spinach Ricotta Casserole, Steamed Green beans, Toasted Farro and Barley, and Pepper Pot Soup

Herein lies the problem: I love good food, but I can’t cook to save my life, and Annenberg food isn’t always fulfilling. Thankfully, my mom makes amazing food, so I survived my first 19 years of life. But unfortunately, sending over food from California even once a week, let alone every day, is a bit unrealistic. And eating takeout everyday is very tempting – if only I had a bottomless wallet.

I thought about this long and hard before college started, and after hours of pondering, I finally came up with a solution: Join a food blog! Getting subsidized to eat awesome restaurant food as long as I write a review is an offer I absolutely cannot refuse.

Possible future meals?

Thank you, Uncle Harvard.

Boston Bites: A Harvard Freshman’s Foodie Instagram

Published on April 12, 2015 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

What do foodies love more than actually eating food? Looking at pictures of food, of course. Accordingly, food-centric Instagram accounts have become all the rage. One in particular stands out, with its mouth-watering images and clever captions: Boston Bites (@Boston_Bites).

“Biting our way through Beantown,” boasts Boston Bites’ Instagram profile. Founded by Harvard freshman, Alana Steinberg and a friend from home who went to Boston University, the Boston Bites instagram account was originally a way to keep in touch with each other and ensure the two friends actually went out to explore Boston. “We started collecting photos when we got to college, and started posting in October,” Alana explains. Over time, however, it evolved into Alana taking charge of the account, although, she notes, “I still keep in touch with my friend, and sometimes she will send me pictures to post.”

Alana herself has a background in photography, although she usually focuses on portraiture instead of food. She also does multimedia for the Harvard Crimson. In terms of her food background, “I love to bake”, she says with a smile. “At home, I’m known for my popovers and snickerdoodles.” Like many other students (read: the entire staff of the Crimson Crave), she wishes she had more time at school to bake. Luckily, managing Boston Bites serves as her outlet for satisfying her love of food.

Armed with a book of Zagat-rated restaurants in Boston and inspiration from other Boston foodie Instagram accounts, Alana sets out into Boston on average once a week to try a new place and take pictures for Boston Bites. Finding the time to get into Boston can be challenging; “sometimes I go three times in one week and then not at all,” she admits. However, for weeks when she is too busy to make the trip and post new pictures, Alana is able to rely on and repost the five to ten daily submissions she receives from some of her 1659 followers.

Having tried at least one place every week since she first started at Harvard, Alana has eaten a lot of food at a lot of different restaurants. Of all these meals, her favorite has been the avocado toast with burrata and pecorino cheese at Met Back Bay. “I highly recommend Met Back Bay for brunch in Boston,” she says, “but in the square, I really like Bagelsaurus and Russell House.”

As for dinner, she recommends Theolonius Monkfish, a sushi/Asian fusion restaurant in Central Square, a mere 10 minute walk from campus. In Boston, Joe’s American Bar has “really good American food, like spinach dip.” Sounds good to us!

Chicken stuffed lychee from Theolonius Monkfish

Spinach Dip from Joe's American Bar — Spinach Dip from Joe’s American Bar

In the near future, Alana hopes to make it to the Union Square Donuts store, and also to a sushi place called Oishii. Be sure to follow Boston Bites on Instagram to see not only these pictures of donuts and sushi, but also the many other mouth-watering pictures of foods that can be found in the Boston area.

Far East Feast

Published on February 20, 2015February 20, 2015 by Orlea MillerLeave a comment

As my friends and I sat down for dinner on Thursday night, they had no idea what HUDS had in store in the servery. I, on the other hand, had been anticipating this meal all week: a Chinese New Year celebration. After doing my research, I learned that the traditional meal served on New Year’s Eve typically includes both meat and fish, as well as eight individual dishes which reflect the number’s significance as a good luck symbol.

HUDS certainly delivered its version of the traditional Chinese New Year feast. I walked away with a full plate, excited to try the dining hall’s take on (the vegetarian) Buddha’s Delight, the hoisin glazed salmon, spicy green beans, peking cabbage, and some egg fried rice.

While I might be alone on this one, I was most excited for the Buddha’s Delight (pictured below). The elaborate vegetarian dish is one often served by families on Chinese New Year, and the dining hall staff created a great replication. Their version included tofu, water chestnuts, carrots, pea pods, baby corn, broccoli, and scallions, with soy sauce and sesame oil tossed in, and topped with a nice blend of ginger, sugar, and garlic. While the ingredients created a perfect combination, the dish was a bit too saucy, but a tasty addition as it leaked onto the cabbage and green beans underneath.

Continuing to break outside the normal veggie offerings this evening, the Chinese New Year fare included spicy green beans (read: green beans with crushed garlic, diced tomatoes, jalapeno peppers, cilantro, and cumin) and peking cabbage. The green beans definitely had an extra kick, making them an exciting and delicious break from the usual, but not quite what I would call spicy.

The fried foods were all table favorites: vegetable egg rolls (top) and pork dumplings (middle). I can speak for the egg rolls, and they were spot on this evening. Perfectly crisp on the exterior, without too much breading, and enough to give all of the inside veggies just the right flavor. The egg fried rice (bottom) was also well executed – filled with celery and mushrooms for an added touch.

Last but not least on my plate was the hoisin glazed salmon, cooked just right. Hoisin sauce, similar to American barbecue sauce, is made from a combination of soybeans, garlic, sugar, sesame seeds, and chili pepper. The slightly sugary sauce adds a sweet and savory marinade to the dish without taking away from the main attraction.

HUDS’ Chinese New Year meal was a complete success if you ask me. With a few tweaks and improvements, next year’s edition could be even better, but watching my friends walk into the dining hall to find the surprise was worth my full week’s wait. While my Chinese friends were able to celebrate a taste of home, my American ones (myself included) were able to enjoy a cultural experience we won’t forget.

http://en.wikipedia.org/wiki/Chinese_New_Year

http://vegetarian.about.com/od/glossary/g/HoisinSauce.htm

Guilt-Free Cupcakes: Coming Soon to Lamont Café

Published on February 5, 2015August 26, 2015 by The Crimson CraveLeave a comment

By Dana Ferrante ’17

There’s nothing like going from HUDS café to HUDS café and realizing that each one, as you feared, is serving the same assortment of lackluster pastries. With the integration of Hi-Rise Bread Company items on its menu, the reopening of the Barker Café seemed promising, yet the jury is still out on whether or not the Barker Café is really worth one’s precious Board Plus.

For these, and many more reasons, I am excited to announce: there’s a new pastry on campus. Better yet, pastries.

2015-01-24 13.50.53 — The Holistic’s Orange Chia Muffin with Chocolate Ganache

It’s called Feel Good Cake, and it comes in two equally tempting flavors: Chocolate and Orange Chia. Not your average cupcakes, these creations are completely guilt-free, meaning no matter if you’re gluten free, paleo, vegan, or just generally concerned about what you put into your body, you can enjoy the cupcakes without a second thought. Despite the common misconception that healthy versions of desserts never live up to original recipes, these muffins are rich, moist, and full of real flavor. Best of all, they are convenient, and will soon be available in Lamont Café, Cabot Café and Sebastian’s Café at the School of Public Health.

The masterminds behind these muffins are none other than two Harvard students. A little over a year ago, juniors Alice Han and Nina Hooper launched their company, The Holistic, in Harvard’s Innovation Lab, and have been perfecting their recipes ever since. Substituting avocado and ground chickpeas for the traditional butter and flour, Han and Hooper are committed to using organic, nutrient-dense ingredients in all of their products. Instead of sugar, the muffins are sweetened with agave nectar, meaning they are free from refined sugars, and have a lower glycemic index than normal cupcakes. In this way, Han explains, The Holistic products are also a good transition food for those with diabetes as they try to cut out foods that will raise their blood sugar too quickly. And the icing on the cake? A creamy chocolate ganache made from avocado, agave and cocoa.

2015-01-24 13.50.59 — The Holistic’s Chocolate Muffin with Chocolate Ganache

Aside from being super-foodies, the duo has traveled around the world, most recently with a portable oven and suitcases packed with more ingredients than clothes, sharing their creations with people all over. Han explains, “we wanted to see how people reacted to our product,” while also trying to figure out “what makes people feel good about the food they eat.” Whether it was Dubai or Finland, Australia or Japan, Han says they spent a lot of time learning how other cultures eat healthfully and alternatively to the stereotypical American diet, with the hope of incorporating this knowledge into their future recipes.

Last year, The Holistic competed in the Harvard Undergraduate Women in Business Innovation Competition, making it to the second to last round with their guilt-less treats. They were also recently featured in Boston Magazine and hope to present their product to the regional division of Whole Foods later on in the semester. In the meantime, The Holistic continues to offer catering for on campus events.

As previously mentioned, The Holistic recently approached HUDS about stocking their products, and the muffins will soon be sold in Lamont Café as part of a trial run. Based on their reception, HUDS could begin offering them at more locations on campus — now that would be a sweet deal.

Shopping for Food: Food-Related Courses Running this Spring

Published on January 26, 2015April 16, 2015 by The Crimson CraveLeave a comment

By Dana Ferrante ’17 & Marina DeFrates ’17

Shopping week is often a perilous time of year. The night before it begins, you have the perfect plan figured out: 4 (or 5) classes, no Friday sections, and a nice long lunch each afternoon. Then midway through the week, you’re on the phone with your parents telling them you just cannot get it together for this semester. “Mom, I’m just going to dropout.” Classic.

Choosing can be tough, which is why the Crimson Crave has put together a list of food-related courses for your shopping list. Tough just got tougher…and chocolatier and cheesier.

Check out the lists below for courses running this spring and fall!

Spring 2015:

AFRAMER 119x: Chocolate, Culture and the Politics of Food
ANTHRO 1727: Sensory Korea
ENG-SCI 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry
ESPP11: Sustainable Development
ESPP 90t: Environmental Health: Your World and Your Life at Risk
FRSEMR 32m: Food for Thought: Culinary Culture in Spain and Latin America
ITAL 105: From the Book to the Kitchen Table
OEB 52: Biology of Plants
RELIGION 1046: Introduction to Religion and Ecology
SCI-LIVSYS 19: Nutrition and Global Health
SCI-LIVSYS 16: Human Evolution and Human Health

Fall 2015

ANTHRO 2712: Ethnographies of Food
ANTHRO 1040: Origins of the Food We Eat
ANTHRO 2618: The Body in the Age of Obesity
E&M REASON-22: Nutrition and Health: Myths, Paradigms and Science
French 127: Talking about food
HEB 1411: Evolution and Adaption of the Human Diet
SCI-PHYUNV 27: Science and Cooking: From Haute Cuisine to Soft Matter Science