The Sous Vide Revolution: Coming Full Circle and Beyond
process of vacuum sealing with the aim of preserving food (Lienhard 2006) In 1804 Francois Nicolas Appert developed a method of food preservation by heating sealed glass bottles in boiling water. This method was later optimised and patented in the US in 1858 by John L. Mason with screw top glass jar known today as Mason Jars (Greenbaum and Rubinstein, 2012) Another patent was submitted in Germany in 1892 by Rudolf Rempel, a doctor of chemistry who preserved food in glass jars using rubber bands. Only a small step was missing for the development of sous vide, but this would take almost another hundred years. With advances in the technology of plastic materials and vacuum sealers, the first food products were vacuumpacked in plastic pouches in the 1950s, which paved the way for the sous vide concept (Stampfer 2009)