Weissbecker added, however, that the five river Houses each have smaller supporting kitchens in which grilled and steamed items are prepared.

He also said student input played an important role in deciding what went on the menu. A rotating student committee gives him feedback once a month on how they like the food. Says Weissbecker, "They have not noticed that one House is more favorable than another."

But Michael Burda '81, a Quincy House representative to this committee, said, "Adams House food is better--that's my own personal feeling." He said Adams emphasizes its salad bar, but that he had not mentioned this to Weissbecker.

Another group, the Visiting Overseers Committee, also provides Weissbecker with a monthly rating on the dining halls. This group has the advantage of an objective membership, none of whom attend Harvard. They are local parents of Harvard students, who eat at undergraduate dining halls several times each month and submit a report of their findings to Weissbecker. He said they, too, have not remarked on any disparities in the quality of the food among Houses, but he refused to disclose the names of the committee's members.

The food at Adams is noticeably better. The salad bar, for example, is markedly more varied than those at other Houses. At Adams, you can sprinkle celery salt in your tomato juice, garnish your salad with real bacon bits, anchovies or mushrooms, spread honey-butter on your slice of bread, and wash it all down with tomato juice or percoaled coffee with real cream.

Robert J. Kiely, Professor of English and Master of Adams House, admitted Adams's food was better than that at other Houses where he'd eaten. He attributed this difference to a "friendly relationship" between students and dining hall workers.

"We don't operate through a bureaucracy here," said Kieley. "Rather, students feel free to approach the chef and make suggestions."

Kieley added because of Adams' "good food" and proximity to the Yard, it was necessary to limit the number of interhouse diners. Only 45 students from other houses may eat at Adams during each meal.

Adams House's popularity with students eating interhouse is undisputed. Kieley noted that during September through October last year, 1000 more students ate interhouse at Adams than at all the other Houses put together.

Chad Balch '80, an Adams House resident, said he was "very pleased with the quality of food. Things that are stale in other houses are fresh and warm here."

Robert T. Martin, director of Adams House dining hall, said student opinion polls in the House influence what is offered. Polls showed chocolate was the preferred flavor of ice cream, so it is served most frequently, for example.

At the Quad, students seem to consider Currier House the mecca of fine dining. There--and at all the Quad Houses--you can ask for a hamburger if you don't like the main course.

This tradition began as an incentive to keep Radcliffe students eating at the Quad, rather than at the river, explained Robert C. Wood, director of the Currier House dining hall.

Wood, a graduate of the Cornell Hotel School, said Radcliffe has its own committee of student "food service reps" who meet with him once each month. The students have requested, for example, more chocolate chip ice cream, favored even above the popular "Heavenly Hash." Student response has generally been favorable to Currier House cuisine, Wood adds proudly.

Student input, then, seems to be a crucial factor in determining the type of food served in the dining halls. The quality of food is a different matter. Size of kitchen and the human element involved are two factors beyond the control of students who lobby to improve House food.

Guess we'll just have to get used to those tepid Italian green beans back in Kirkland House, then. Sigh.