Lingbo Eats
Roll of the Dice
Promising an all-star roster of guest speakers that reinvented cooking, Science of the Physical Universe 27: “Science and Cooking: From Haute Cuisine to Soft Matter Science” was a class that could exist only at Harvard. While deep pockets and institutional clout drew the talent to fuel the intellectual burners—including world-renowned chefs Ferran Adrià and José Andrés—only pure chance would fill Science Center C’s 300 seats.
Going on a Tasting Trip
I’m normally not a big fan of drugs. I was in Amsterdam for one day when I had to make a decision: to shroom or not to shroom? I decided against it. Sure, it was legal, but why see the dour, bike-filled city under the influence when I could get high off the beautiful colors of the Van Gogh paintings?
Kung Pao for Dummies
But I’ve found that describing myself as a food writer has led to awkward lines of inquiry. I’m scared of a certain question. And it always comes, revealing me as a rank impostor. After finding out that I write about food, someone always asks, “Oh, so do you cook?”
Giving Raw Food the College Try
I had embarked on a three-day raw food veganism challenge, relying on fruit, salads, and some unroasted convenience store nuts to fill my uncooked days.
Can You Handle Some Reindeer?
I was on a date at a Scandinavian-themed restaurant. I pored over every inch of the menu, thrilled that reindeer was an entrée. My dining partner, on the other hand, zeroed in immediately on his dinner.
