New Technologies

As described, new technologies, from transportation to food processing, had a profound effect on cooking in the twentieth century. Such changes continue today, with scientific developments that are only beginning to have an effect on how cooks think about food and menus.

One of these technologies is the practice of cooking sous vide (soo veed, French for “under vacuum”). Sous vide began simply as a method for packaging and storing foods in vacuum-sealed plastic bags. Modern chefs, however, are exploring ways to use this technology to control cooking temperatures and times with extreme precision. As a result, familiar foods have emerged with new textures and flavors. (Sous vide cooking is discussed further.)