Word: harvard
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Dates: during 1940-1949
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Phillips was a graduate student from Nebraska. He had come to study philosophy under Harvard's "greats"-Santayana, Josiah Royee, William James-and he started the book shelf merely to help cover his expenses. It was a success, and in two years was bringing him $1000 beyond his living expenses. Phillips neglected his graduate studies-he didn't receive his Master's degree until 1928-and moved to a store...
...Ralph Bunche, then a graduate student at Harvard, walked in and asked for a job. Phillips hired him; the future diplomat's first assignment consisted of scrubbing the floor. "Mind you," Phillips asserts, "he did as good a job scrubbing that floor as he did as mediator in Palestine." Bunche only worked in the store for a year, but his ability impressed his employer greatly...
...first head of Harvard College was fired largely because he served poor food. Around 1800 food battles became so violent that the University had to abandon the idea of a common table. In 1926 Dean C. N. Greenough said he would welcome suggestions on how to solve the "food problem." Last year Dean Bender asked the Student Council to conduct a poll on what students thought of the food. Throughout this 300 year history of food problems many changes in the dining system occurred, always whenever protests became widespread and proved to be well founded...
Reverend Henry Dunster succeeded Eaton and built the first college buildings, placing the dining room in Harvard Hall. In spite of his more orderly system, and the largest kitchen in New England, the College had established a reputation for poor food that, according to one historian, "clung to it for more than two centuries...
...certain seat he occupied for all meals. Serving 1000 men a day under the vaulted arches of the nave, the association charged an average weekly rate of $3.95. Class wars still occurred and even bloody fights among the colored waiters, but the food was considerably better than Harvard Hall's. Menus offered roast rib of beef, braised pork tenderloin with robert sauce, "Creme d'Menthe Punch", and "Jelly Roll Pudding, Wine Sauce...