Word: richards
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...Richard A. Johnson
...Richard W. Wrangham, Currier’s House Master since 2008, has studied man’s hairier cousin—the chimpanzee—since his days as an undergraduate at Oxford University. His book, “Catching Fire: How Cooking Made Us Human,” published last May, suggests that modern man owes his unique evolutionary trajectory to his ability to cook his food. FM caught him in a rare free moment to find out more about his time in Africa, his book, and the time he sampled raw monkey...
...Richard W. Wrangham: The story of “Catching Fire” is the story of what cooking does for humans, and it comes into three parts. First of all, it shows that even though nutritional scientists have not given very much attention to this, the first big impact of cooking is to increase the amount of energy we get out of our food. This second thing it does is draw attention to the fact that humans appear to be biologically adapted to eating their food cooked. And the third part of the book looks at what...
...book, “The Harvard Century,” Richard Norton Smith ’75 writes, “Battered by Vietnam and Watergate, drained by inflation, adrift under commonplace leadership, Americans turned inward in the Seventies. So did Harvard.” The sheets of protective plastic hastily thrown up over the windows of the president’s office in ’69 were still there, but they never needed to serve their purpose. Government professor Stanley H. Hoffman said about the student body, “They have the bizarre notion that a university...
...maple farm itself was a model of sustainability, and its owner Richard Forbes a man on a mission as he illuminated the secrets behind the syrup. Followed closely by the women of Harvard science, Forbes explained the intricate assembly of taps and tubes that drain the sweet sap from the trees. Back in the rustic wooden shed that doubled as a gift shop, he demonstrated the hydraulic system that slowly boils 40 gallons of sap down to one gallon of delicious maple syrup...