Food Literacy Project
New FLP Cookbook Offers Fresh Recipes
Imagine this: you walk into the dining hall, stomach growling, and realize to your dismay that Korean BBQ really has vanished. Instead of reaching for yet another plate of squash, you can now spice up your dining experience thanks to "The FLP Cookbook: A Field Guide to Dining Hall Ingenuity," which may be the answer to your dining hall blues.
Freshmen Take Annenberg Kitchen Tour
There is a pig living in the kitchen at Annenberg Hall. But this pig doesn’t oink or roll in the mud. Instead, it spends its day grinding leftover food and napkins.
Dingman Hosts Cooking Class
Everything has its benefits, even fat. A group of ten freshmen learned this lesson—and more—last night at a vegetarian cooking class, held at the house of Freshman Dean Thomas A. Dingman ’67.
Students Taste Miracle Berry
Under the dim chandelier lights in Winthrop dining hall, students gathered last night to try synsepalum dulcificum—more commonly known as the ‘miracle berry’—a small fruit that makes sour foods taste sweet.
Focus on Food: Chocolate
Students roll and coat chocolate truffles on Thursday as part of a Food Literacy Project event that also included a tour of Taza chocolate factory and a movie screening.
Chocolate Truffles and Mousse
After tagging along for cheesemaking on Tuesday, we caught up with 12 students on Thursday as they embarked on a chocolate-filled HUHDS adventure. In an Optional Winter Activities Week event organized by the Food Literacy Project, these students learned to make chocolate mousse and truffles.
Focus on Food: Cheese
Matthew Pierce, Sous Chef for Culinary Operations, shows students how to make mozzarella and ricotta cheese on Tuesday as part of the Food Literacy Project's "Focus on Food" series of cooking classes, tours, and movie screenings.
Cheesemaking with HUHDS
As part of the Food Literacy Project's Optional Winter Activities, 12 lucky students spent Tuesday learning about cheese. We caught up with them in the HUHDS kitchen as they learned to make mozzarella and ricotta cheese with Sous Chef for Culinary Operations Matthew J. Pierce.
Focus on Food: Chocolate
Students participating in the Food Literacy Project's chocolate event on Thursday made chocolate mousse and chocolate truffles under the direction of Executive Sous Chef Brian Corcoran.
