Food

From dining hall transformations to food policy and campus cuisine, find Harvard’s take on what’s on the table.

Illustration of a head in a cloud of oranges

Right Now | July-August 2025

Can Citrus Stave Off Depression?

A research study digs into the gut microbiome.

by Erin O’Donnell

Eric Chivian, director of the Center for Health and the Global Environment at Harvard Medical School, supplied heirloom apples from his orchard in central Massachusetts, including the Roxbury Russet, a variety that Chivian believes was once grown in Harvard Yard.

Arts & Culture |

Throwback Cuisine

Heirloom apples, "1636" ale, and a historical dining hall menu provide sustenance for the 375th anniversary gala.

Workers assembled the cake under a tent to protect it from the rainy weather. A Harvard Dining Services truck brought over the individual sheet cakes, which form the 15-by-18-foot H-shaped cake. Sixty individual sheet cakes were baked, two per day, by Flour bakery and deep frozen at Harvard awaiting the day of the celebration.

Multimedia |

The Making of the Cake

A step by step gallery of Joanne Chang ’91 assembling the 15-by-18-foot H-shaped red velvet cake for Harvard's 375th birthday.

Charlies Kitchen

New England Regional | September-October 2011

Still Serving

Harvard Square restaurants that have stood the test of time.

by Nell Porter-Brown

The Square has always attracted those who want to shop, eat, gawk, and play.

New England Regional | September-October 2011

25 Years in Harvard Square

An iconic space reflects history’s recent trends.

by Nell Porter-Brown

Joanne Chang

Students & Alumni |

Bake at 375

Joanne Chang of Flour Bakery will provide a cake for Harvard's 375th birthday celebration.

| July-August 2011

Your Take: Dining—In Or Out?

Do we lose something important when we dine out too often? Join our reader discussion and weigh in on your side of the divide.

Meals are served at two communal tables in the restored barn.

New England Regional | July-August 2011

Rustic Charms

Conviviality, slow food, and the freshest herbs around

by Nell Porter-Brown

Features | July-August 2011

Restaurants Rampant

Dining out is surging—yet there are reservations.

by Craig Lambert

Linger at lunch in UpStairs on the Square’s festive “Monday Club Bar” section.

Commencement and Reunion Guide | May-June 2011

Pleasing Palates

Harvard Square offers plenty of lunch spots.

by Nell Porter-Brown

Too many cooks in the kitchen? Not for LaRochelle and her staff, who are preparing citrus-marinated grilled mojo chicken with apple-raisin chutney for a wedding banquet.

Montage | March-April 2011

Kosher Delights

Law School alumna Dawn LaRochelle left her law practice to become a caterer and restaurateur.

by Nell Porter-Brown