Today, Harvard College students seldom see “Roast Leg of Lamb with Mint Jelly” as the main entrée listing in the dining halls; however, this was common fare 375 years ago at Harvard. Roast Leg of Lamb frequented Harvard’s early Bills of Fare because of the prevalence of sheep in Cambridge and the other resources sheep provided for the college, most notably the hide for writing diplomas. This gamey meat served as nourishment for hungry students 375 years ago, and is proudly being re-introduced to celebrate the anniversary of the College.
- The Food Literacy Project (at Harvard University Dining Services) cultivates an understanding of food from the ground up. Education focuses on four integrated areas of food and society: agriculture, nutrition, food preparation and community. Ultimately, the project goal is to promote enduring knowledge, enabling consumers to make informed food choices.
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