Contemporary Cuisine Timeline By Cynthia Chi 1970 First sous vide in a restaurant 1974 Sous vide foie gras terriene 1976 Invention of combi oven 1976 Liquit-nitrogen ice cream 1980 Invention of Pacojet 1980 Invention of Cvap 1987 Spiced Chilli Oil (Oil infusion) 1988 Aromatic oils 1989 Plated soups 2000 Hot Egg Mayonnaise 2000 Hot siphoned emulsion 2001 Liquid-nitrogen set foam 2001 Smoked fat 2002 Foie gras chantilly 2002 Soft-Boiled Egg and Garlic Emulsion 2002 Vacuum drying 2003 Blown-sugar spheres 2003 Vacuum compression 2003 Gellan coating gel 2003 Siphon agar fluid gel foam 2003 Kappa carrageenan 2005 Gelatin clarification 2005 Hyperdecanting Vanilla Oilive Oil Powder 2005 Sous vide time-temperature tables 2006 Steamed Cod with Cod Roe Velouté 2007 Book of seafood paper 2007 Egg droplets 2007 Gruyère Spheres (Pectin sphecification) 2008 Goat Cheese Dumpling: Activa YG dumpling 2008 Prume Coals: Vacuum-set sugar-glass foam 2008 Carbonated Mojito Spheres: Carbonated spherification 2008 Watermelon Meat: Watermelon, vacuum compression 2009 How to Clarify Liquids with Agar 2010 Whipped Butter: Delta decalactone, whipping siphon 2010 Apple Consimmé: Pectinex Smash XXL juice clarification 2010 Cailiflower Créme Anglise: sous vide custard 2010 Modernist Béchamel: Pressure cooker, thickener blend 2014 'Superfoods': Chia and quinoa 2014 The 'snackfication' of everything 2015 Apéro or gelato di verdura: New vegetable ice cream 2017 The preference for vegan, vegetarian and healthy foods 2018 Yondu: A 100% vegetable and natural liquid condiment 2019 BLK: A non-carbonated alkaline black water 2020 Whole foods 2020 The rise of Molecular Cuisine