Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.

Sir Benjamin Thompson, Count Rumford, FRS was a British physicist, born in Colonial Massachusetts, and inventor whose challenges to established physical theory were part of the 19th-century revolution in thermodynamics. He served as lieutenant-colonel of the King's American Dragoons, part of the British Loyalist forces, during the American Revolutionary War. After the end of the war he moved to London, where his administrative talents were recognized when he was appointed a full colonel, and in 1784 he received a knighthood from King George III. A prolific designer, Thompson also drew designs for warships. He later moved to Bavaria and entered government service there, being appointed Bavarian Army Minister and re-organizing the army, and, in 1792, was made a Count of the Holy Roman Empire.