We gave you an "appetizer" of Burmese curry in our last issue of Chef Says. So without further adieu, here's how to make our own member Zaw's famous one-pot Burmese shrimp curry. Also, after this article, Midnight Rosewater will be on break for a while, as two of the members will be working hard to try to get their PhDs. We will keep you updated on when we will be coming back! Recap: What is Burmese Curry? When you think of curry, you probably think of Indian or Thai, and that's absolutely okay. Indian curry gets its taste...

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Smell is one of the earliest-evolved senses, directly linked to our memories and emotions, and crucial to our perception of flavor. Smell, or olfaction, is often given less than deserved attention when it comes to food. In this issue of #LEARNABOUT, we will continue the topic of smell+taste from last issue, and offer you some additional scientific information on why smell is so important to us. Olfaction and Emotion/Memory The thalamus in the brain is often viewed as a “relay center”-- every other sense must first go to the thalamus, where it must be filtered, and then is...

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Hi all, it's been a while! The reason that we didn't publish as often as we would like to is because (insert excuses here). Haha, really, we are all a bunch of grad students/young workers here, so gotta work hard to impress the boss sometimes, and sometimes real life also gets in the way. But here we are, bringing you another issue of Chef Says. In this issue, we will discover a very special kind of food (that is not well known but has a huge potential to become popular world wide) -- Burmese food. In the subsequent...

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Happy 2016 everyone! To start off another year of food, culture and learning at Midnight Rosewater, we decided to teach you something very different today: SCIENCE! To be more specific, we want to explain how our bodies sense, perceive and process taste and smell. Hopefully we can offer you a glimpse into your perception world, and show you what makes the things you eat and drink so diverse and great, and explain the mechanism behind your ever changing experience of food. We will hopefully all learn to appreciate the food we eat more! Before we start, I like...

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It's the end of 2015! Midnight Rosewater is half a year old! In this last post of the year, I would like to take a moment to summarize what we have talked about this year and give you a sneak peak of what's to come in 2016. As you probably already know, Midnight Rosewater is divided into 2 major sections: #LEARNABOUT and Chef Says. The #LEARNABOUT sections are like the chapters in a textbook, focused mainly on offering accurate and interesting information, and it contains a broader range of topics: anywhere from food to science to art. Vol...

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