Origin region names the place a cooking technique first came from. Wikipedia records that sous vide was "invented by the French chef Georges Pralus in 1974," tying the technique firmly to France even though it is now used worldwide. This dimension shows which regions have produced the most widely adopted cooking methods.
Facts
Comparison
Era of EmergenceSourced to the subject's own account Origin Region
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Sources
1. Molecular Gastronomy (Wikipedia)
WikipediaHistory sectionQuote, History section
The term "molecular and physical gastronomy" was coined in 1988 by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This.
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