Word: alchemists
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...ALCHEMIST LOCATION: Loeb Experimental Theatre DATES: Dec. 1-3 DIRECTORS: Sean R. Fredricks’07 and Simon N. Nicholas’07 PRODUCER: Rowan W. Dorin?...
Amidst a myriad of flasks and his “black arts” chemicals and wearing an opulent gold brocade robe, the alchemist pursues his treacherous craft. But this craft in not merely the spurious production of gold; rather, the alchemist’s true art lies is his ability to exploit human weakness. The Harvard-Radcliffe Dramatic Club’s (HRDC) masterful presentation of Jacobean dramatist Ben Jonson’s “The Alchemist” succeeds in transcending its titular seventeenth century pseudoscience to provide a humorous look at the foibles of mankind...
With a colorfully assorted and hilarious cast of characters—including a woefully simple-minded law clerk and fire-and-brimstone Anabaptist, “The Alchemist” brings a compelling story to the Harvard stage. Driven by greed, each fool seeks the supernatural aid of the alchemist (aptly named Subtle, played by Steve A. Travierso ’09) and is subsequently duped out of his worldly possessions. Face (Zachary B. Sniderman ’09 ), a crafty butler with an absentee master, and Dol (Alexandra M. Jacobs ’08), a ferocious prostitute, are Subtle?...
...prodigy named Josean Martnez Alija, 27, is winning accolades for dishes like roasted tomatoes stuffed with baby squid and candied cod in garlic oil. Most famously, there is Ferrn Adri of El Bulli, two hours north of Barcelona in the seaside town of Roses. A food alchemist, Adri has inspired a generation of chefs with his scientific approach to cooking: rendering gelatins out of seaweed powder, combining flavors like salmon and coffee, using nitrous oxide gas to create sauces airier than foam. Unfortunately, Adri, 43, closes shop for half the year (to run food experiments...
...medieval science of alchemy sought to transform base metals into gold. Aaron Patterson, the chef at Hambleton Hall, is an alchemist of tomatoes who turns the humble salad staple into something precious. He infuses the fruit into sorbets and foams, shaves it as thin as carpaccio or, in his signature dish, essence of tomatoes with Scottish langoustines, distills it to a clear soup of startlingly intense and glorious flavor...