From digital vending machines to sous vide machines, the technology that we use for food today is a far cry from the sticks and fire pits of our ancestors. Food and technology have managed to evolve side by side since the beginning of time. When farming tools were invented, wheat was grown and that changed the course of human gastronomic history. When aspic was developed, it led to a decade that was iconic for its salads suspended in clear jelly. And now we have managed to enter a golden age of technology, and hence a golden age of food experimentation.
As technology has brought us to new gastronomic heights, it is useful to reflect upon the humble beginnings of the technology that had to walk before chefs could spread their wings and fly.
Refrigeration
Refrigeration has forever changed the course of culinary history. Although the use of ice to preserve food has been around since prehistoric times, the modern refrigerator was invented in the 19th century. Machine-based refrigeration became a household kitchen appliance in the 20th century.
Refrigeration was an invaluable part of extending the shelf life of local groceries and ensuring food safety. It allowed for food to travel longer distances while preserving its nutrients and preventing it from spoiling. It also opened up entire new worlds of cold desserts to the household kitchen. While previously households would have had to rely on other methods of preservation such as drying, canning, and smoking, refrigeration not only opened up more options for people to enjoy perishable products, but also provided more ways for said food to be enjoyed.
Now, a fridge is an invaluable piece of technology in the kitchen. From industrial sized walk-ins to bar fridges in a student dormitory, the fridge is often an important part of planning meals and recipes, since the longevity of ingredients and dishes can be preserved for longer making it possible to use groceries in a larger variety of ways. The fridge is an important tool for preserving food, as well as heightening our enjoyment of the culinary world.
Pasteurization
Named after its creator, the French scientist Louis Pasteur, it’s not an exaggeration to say that this revolutionary process has saved hundreds of lives. Now a common part of any dairy product production, pasteurization is essentially the heat treatment of certain foods and beverages that helps to destroy pathogenic organisms in order to ensure that the food is safe for consumption.
Pasteurization not only ensures the safety of the consumer but also helps to extend the shelf life of various food products. In the pasteurization of milk, this is done by heating the milk to specific temperatures for specific periods of time in order to ensure the destruction of Mycobacterium Tuberculosis, along with other bacteria that can cause the milk to spoil. This ensures that milk is able to last longer even if it’s not being kept in a cold place, such as the shelf of a small grocery store.
Pasteurization is credited with saving the lives of millions of people worldwide. In the 1910s, there were over four hundred cases of typhoid fever caused by raw milk. Such diseases were particularly fatal in young children. In 1948, Michigan was the first state in the United states that required all milk products sold to consumers to be pasteurized. Since then, pasteurizing milk has gone a long way towards ensuring the safety and health of consumers all over the world.
Canning
Developed as a food preservation technique in the early 19th century, this preservation technique involves the processing and sealing of food within an airtight container. By storing it in an airtight container, it prevents airtight pathogens and fungi from spoiling the food.
Developed in 1809 by Nicolas Appert, this method of preservation was meant to help with preserving food for the French army and navy of the time. In 1810, Peter Durand of England patented the use of the tin-coated iron cans that we know and love today. Canning food was an invaluable method of food preservation, as it was able to prolong the shelf life of food by up to several years without needing refrigeration.
Canning is now a way for people to experience good food regardless of whether or not it’s in season or where it’s from. Many of us have likely had some kind of canned food sitting in the pantry due to the fact that many canned food products are harvested at peak freshness and preserved. This allows for the fresh taste of the ingredients to be maintained despite the fact that it was picked from the vine months ago.
Food science has come a long way and has managed to improve by leaps and bounds. From experimenting with gastronomical techniques to focussing on the nitty gritty details of ensuring food quality, scientists and chefs alike have been united in furthering the world of food. As technology continues to improve, it is likely that we will see further improvements and developments in food-related technology.