Origin start year places a cooking technique in the year it was first developed. Sous vide, Wikipedia notes, was invented "in 1974," making it a recent addition compared with far older methods like fermentation or roasting. Browsing by origin year shows how the tools available in a kitchen have changed over time.
Facts
Comparison
Era of EmergenceSourced to the subject's own account Origin Year
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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