The October 2005 issue of MIT Technology Review (From the Editor, p. 12)
discusse a new cooking method known as sous vide or hypercuisine:
foods are vacuum-packed, then  cooked for very long periods at low
temperatures.  (Vacuum-packing is to reduce bacterial growth and
hold in flavors.)

Gabriel Cousens has promoted similar low-temp "raw" soups or stews in
the past, but without the vacuum packing process.

Hypercuisine is seen as an explicit rejection of the ideals of
"good food" as promoted by the likes of Alice Waters. The ideals
of Waters are seen as boring by hypercuisine promoters.