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How Army Rations Helped Change Food

15th August 2017

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Lately, Salcedo says, there’s another innovation facilitated by the military that has been making its way to the rest of us: cooking food by applying high pressure, instead of heat. Under high pressure, microorganisms burst, and the food is sterilised, a process that today yields preservative-free lunch meats, packaged guacamole that stays green under its wrapper, and fresh-tasting bottled juices (the process is sometimes called cold pasteurisation).

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