Sous vide

One of the unconventional way of preparing food in culinary nowadays. What is sous vide?

Sous-vide (pronounced /su ˈvid/),[1] French for "under vacuum",[1] is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).

Actually this method was developed in mid 1970 by George Pralus. Refined by Bruno Goussault and use by many reknown chefs until this days.
It do actually keep the food in very fresh condition but will it take arts out of culinary arts?
That is remains to be seen