Talking with their mouths full
It was an evening of raw and roll. More than 50 faculty members and guests gathered at the Harvard Faculty Club Thursday (Feb. 24) for “Fish Markets and the Art of Sushi Making,” a seminar and demonstration organized by the Office of the Provost. The event kicked off with Department of Anthology Chair Ted Bestor giving a talk on Tsukiji, the largest fish market in the world. As the crowd munched on traditional Japanese foods such as mugwort soba noodles, sushi, and pickled vegetables, Bestor described the 400 species of seafood that pass through the market each day, and the stringent standards the traders there have for fish; they only take the best of the best. “No matter how good you think the tuna in Boston is, you have to realize when you eat tuna here that it’s been rejected,” Bestor joked. “That fish did not get into Harvard.” Later, Harvard University Hospitality and...