Search Details

Word: cookingã (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

Contrary to conventional wisdom, which regards cooking as biologically unimportant, Wrangham said that cooking??s contribution to the evolution of human beings cannot be overlooked...

Author: By Sirui Li, CRIMSON STAFF WRITER | Title: Wrangham Illuminates Link Between Fire and Evolution | 3/12/2010 | See Source »

Dean of Freshman Thomas A. Dingman ’67 opened his home to 12 freshmen for a lesson in home cooking??sustainable, vegetarian cooking adapted from the Harvard University Dining Services menu. Over fifty students requested to participate in the free, limited-space class that was organized by the HUDS Food Literacy Project (FLP) and the Freshman Dean’s Office. HUDS Executive Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard...

Author: By Noah S. Rayman, CRIMSON STAFF WRITER | Title: HUDS Dishes Up Veggies at Dean’s House | 1/13/2009 | See Source »

...Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques—often referred to as molecular gastronomy or molecular cooking??has formed a basis for the cuisine Adrià serves at elBulli. “In Spain, in high-end cuisine, this is starting to be normal,” he said with the aid of a translator. “It is a new language, and people...

Author: By Emma R. Carron, CRIMSON STAFF WRITERS | Title: Chef Combines Science, Culinary Knowledge | 12/10/2008 | See Source »

...still broke, so the majority of Harvard Square’s restaurants are unattainable (I may love food, but I love a new pair of shoes even more). But even if I can’t afford Rialto, the sequel to “Home Cooking?? is at The Harvard Book Store for a fraction of the price and none of the calories. —Staff writer Madeline K.B. Ross can be reached at mross@fas.harvard.edu...

Author: By Madeline K.B. Ross, CRIMSON STAFF WRITER | Title: Skip Dinner Tonight: Culinary Writing Feeds The Mind | 11/2/2007 | See Source »

...recollections is of a lobster soup made from fresh lobsters caught during summers in Nantucket, and she has early memories of finding recipes “scrawled on note cards” in her family’s home. Her mother, a recreational gardener and cook, introduced Lydon to cooking??s creative side. “My mom is a wonderful forager; she can make something out of nothing,” Lydon says. “With just water and onions, she can make a soup that would make you weep.” Lydon?...

Author: By Margot E. Kaminski, CRIMSON STAFF WRITER | Title: Cooking It Up In the Square | 3/4/2004 | See Source »

| 1 | 2 | Next