Arts & Culture

Explore Harvard’s vibrant arts scene—from campus exhibitions and theater to cultural analysis and literary reviews. Discover how creativity shapes the Harvard experience.

Illustration of a head in a cloud of oranges

Can an Orange a Day Stave off Depression?

A research study digs into the gut microbiome.

by Erin O’Donnell

Soft lights and subdued colors make Bergamot a relaxing spot to dine.

Cambridge restaurant Bergamot offers American cuisine with a twist

Bergamot offers fresh food and refined comfort.

by Nell Porter-Brown

“Doc” Willoughby in his home kitchen in Cambridge, a laboratory for cookbooks

Doc Willoughby explains how to write a cookbook

“Doc” Willoughby talks grilling and writing.

by Betsy Block

Cookbook author “Doc” Willoughby ’70 talks grilling and writing

Cookbook author “Doc” Willoughby ’70 makes a Thai-inspired sauce.

Child in her postwar Paris kitchen

A Schlesinger Library exhibit celebrates Julia Child’s centennial

Julia is feted in her centenary year.

by Christopher Reed

From the menu: phyllo triangles filled with caramelized onions, chard, and tofu, in a sorrel cream sauce

Somerville vegan restaurant serves refined fare in relaxed setting

True Bistro offers higher-order vegan fare with international flair.

by Nell Porter-Brown

The four desserts—a lemon cake, a macaron, yuzu wasabi gelée with fresh grapefruit confit and mascarpone cream, and a milk-chocolate-and-hazelnut treat

French pastry chef Pierre Hermé speaks at Harvard's Graduate School of Design

Chef Pierre Hermé speaks at the GSD on the marriage of architecture and pastry.

Presto Pesto No-Bake Lasagna

Vegan cookbooks for grill and with alcoholic ingredients

Plant-based pleasure with spirit and sizzle

by Betsy Block

Carousing Cucumber Rounds with Rummy Hummus

Vegan-friendly holiday party recipes from cookbook author John Schlimm

Vegan-friendly holiday party recipes from cookbook author John Schlimm

Ambient lighting and comfy chairs star in the second-floor dining room.

Bistro du Midi offers French fare near the Public Garden

Fine French fare within sight of the Public Garden

by Nell Porter-Brown

Chef Joan Roca demonstrates the sous vide technique on a piece of Dover sole.

Chefs Joan and Jordi Roca speak at Harvard's Science and Cooking lecture series

Two top chefs combine molecular techniques with traditional Catalan cuisine.