Welcome to the Harvard College Culinary Society!
Tue, 01/22/2008 - 12:46 — Avery Cavanah a...
Before the sun set on Lobster Night, Harvard undergraduates had no need for a Culinary Society. Since that bygone era students have suffered, unable to cook for themselves, on dry chicken breasts and cold gray udon noodles, sustained by the occasional birthday dinner. Fortunately, our taste buds needn’t waste away any longer.The Harvard College Culinary Society is devoted to the celebration and discussion (not to mention the creation and consumption) of the culinary arts amongst Harvard’s undergraduate community. HCCS was founded to celebrate food and the various cultures that surround it, to offer undergrads the opportunity for a culinary arts education, and to give their taste buds something more special than the dining hall fare.
This year, HCCS is organizing wine tastings, cooking lessons, and various gourmet excursions. This website will have the latest on events, recipes from our student chefs, and reviews of local restaurants. Check back often!
Interview: Small Plates, Big Ambitions
Thu, 04/17/2008 - 13:54 — Becky Cooper
If you’re lucky enough to get Jerome Picca talking, you probably won’t
be able to get him to stop. Picca, the slender, meticulously dressed owner of Small Plates, the newest tapas restaurant in Harvard Square, is happy to expound on everything from his meta understanding of culinary arts to physics.
Going Organic?
Thu, 04/17/2008 - 13:02 — Chiara A. Kovarik
Despite the fact that American food has become more processed, pasteurized, and generally chemicalized than ever, organic food has increasingly been making its way into mainstream consumption. Walk down grocery aisles and you’ll see everything from Organic Oreos to Organic Grape Nuts. But what does “organic” really mean, and is it worth the switch?
Lettuce 411
Thu, 04/17/2008 - 12:59 — Kirsten E. M. S...
You don’t have to be a vegetarian to know that all greens aren’t created equal: Get the lowdown on the four most common types of lettuce and impress your friends at the salad bar.
Join the Culinary Society's Executive Board
Tue, 04/15/2008 - 11:08 — cforsyth
Applications are now being taken for the 2008-2009 Harvard College Culinary Society Executive Board. Many of our current officers are graduating, so we're looking for more students to plan events, coordinate our 550+ members and keep spreading the word about great food and wine at Harvard.
Coming up in April...
Mon, 03/31/2008 - 19:22 — Cass ForsythApril is going to be a busy month for the Culinary Society. Keep an eye on our calendar so as not to miss any of the following...
The Society's First Annual Guac-Off (April 2)
Food Career Panel at OCS (April 4)
Cooking Class with No. 9 Park (April 4)
HSA Regional Wine Class (discount for Culinary Society members, April 6)
Baking with King Arthur Flour (April 10)
Formal Etiquette Dinner (April 18)
Our executive board elections will also be held in mid-April. Feel free to talk to any of our current board members at our upcoming events about getting involved.
Boston Restaurant Week
Mon, 02/25/2008 - 19:26 — Cass ForsythIt's the Culinary Society's favorite time of year- Restaurant Week!
Restaurants around Boston and Cambridge are offering three course dinners for $33.08 and lunch for 20.08 from March 9-14 and 16-21.
Check out the list of restaurants and book online at http://www.bostonusa.com/rw08/index.html
All About Ginger
Thu, 02/21/2008 - 00:00 — Jessica M. Luna
Food cravings are often a sign of our bodies’ natural coping mechanism for the seasons: during spring’s breeziness we seek light fare, in winter we turn to thick stews and warming spices. One such treasure the Middle East has brought to the Western palate, to those foolish enough to attempt to live above 30 degrees N latitude, is ginger.
A Gourmand Ain’t Hard to Find!
Thu, 01/24/2008 - 16:30 — Clement D. Wright
They’re there, trying to politely ignore your copious application of Saratoga salad dressing. Or they’re over there, holding up the panini line while they bake an entire cake. They’re everywhere: students who know more about food than you. Luckily, they’re really nice. And a few of them, with tasty resumes in the food world outside Harvard, offered two share their favorite HUDS secrets. 