Writer
Rebecca A. Cooper
Latest Content
Food For Thought
Carl Ehrlich ’09 has been eating the same burger almost every night for the past four years: a double cheeseburger
Chocolate Lovers: Get A Whiff of This
Once upon a time, a young physics concentrator with a penchant for cakes and a talented artist with a smile
Becky Says, 'Say No to Soda'
For eight weeks starting April 20, supermarkets will be stocked with Pepsi and Mountain Dew Throwback. This limited-edition retro soda
Calories for the Harvard Soul
Dear bagel scoopers, Brain Break crumb eaters, steamed broccoli mound-makers: This column is for you. If you’ve used the excuse,
That's a Wrap: The Truth Behind the Great Sandwich Debate
I have become something of an encyclopedia of sandwich knowledge. I can tell the difference between a standard French Dip
Cooking the Books
“Food is an extremely interesting subject,” says Harvard alum Jeffrey L. Steingarten ’64, food columnist for Vogue, frequent judge on
The New Spirit in Adams House
Something’s brewing in Adams House, and it’s not just beer. Last week at Carpe Noctem—Adams’ answer to the other houses’
Japan's Metabo Mistake
It all started a few years ago when Japan’s Ministry of Health began drumming up awareness of “metabolic syndrome”—a collection
'Everything' Missing Somethin'
You name it, I’ve probably eaten it—or at least thought about eating it. I’ve gobbled my share of pigs’ trotters,
Mission Impossible: Elusive Literati
“let’s meet. let’s whisper. let’s plan out our fugitive poetics projects,” read a call to action in a surreptitious e-mail
A Matter of Taste: The Super Palate Curse
There are two kinds of food lovers: the elitists and the egalitarians. The first are the people who go on
Is Justice Blind and an Aguesiac?
We, the after-school-snack-lovers who blossomed into budding gourmands, United around the world by our affection for pumpkin pie, our commitment
Bow and Arrow Press Gets Classy
Listening to Sam D.G. Jacoby ’08, you’d think there was a tiny factory—one as enchanting as the Santa’s toy workshop—hidden
Learning to Make Food—Italian Style
I didn’t go to Italy to work in a 100-degree kitchen because I wanted to be a chef. I didn’t
Pasta From Il Nord to the North End
I distinctly remember the meal in Colico last summer—at the agriturismo just north of Lake Como—when I had the pumpkin
