How do you tell the story of a friendship? How do you trace the roots of one of the most significant cross-disciplinary unions in fashion today? Artist Sterling Ruby and fashion designer Raf Simons did just that when they sat on stage with curator Jessica Morgan at the Harvard University Graduate School of Design. This is a story, and an exchange, that is beyond collaboration.

“What’s my DNA?” Virgil Abloh asks to an overflowing auditorium at the Harvard University Graduate School of Design. Abloh goes on to provide his audience with a “cheat code”—advice he wishes he had received as a student. He then unpacks a series of “shortcuts” for cultivating a “personal design language.”

In 1987, Peter G. Rowe published his pioneering book Design Thinking. In it, he interrogated conceptual approaches to design in terms of both process and form. Thirty years later, in a lecture at the Harvard University Graduate School of Design, Rowe offered a reappraisal of his earlier work, describing ways in which the capacities of the digital age have changed the way we perceive and understand creative problem-solving in architectural design.

Marxist geographer David Harvey opened his lecture with a fact: between 2011 and 2013 China consumed 50 percent more cement than the United States had in the entire twentieth century. In Abstract from the Concrete, he asks why. Spiraling outward—geographically and materially—Harvey travels from the building industry in China to the foreclosed housing market in the United States to the automobile industry in São Paolo and back again.

The Paris-based architects Anne Lacaton and Jean-Philippe Vassal opened their 2015 lecture at Harvard University with a manifesto: study and create an inventory of the existing situation; densify without compressing individual space; promote user mobility, access, choice; and most importantly, never demolish. Freedom of Use reflects on these core values to present a fluid narrative of Lacaton and Vassal’s oeuvre.

On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University. He brought five chefs, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate “lecture de pâtisserie.” The Architecture of Taste recaptures this night and the physiological effects of Hermé’s pastry visions.