How Army Rations Helped Change Food
15th August 2017
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).