Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present.

The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.

If I want popularity, I go to a chef's convention.

Technological 'revolutions' don't really overthrow anything - they simply append a new and dynamic market to that which went before.

The world has shown that if you provide capital and expertise to an area that is starved for capital and expertise, really good things will happen.