Some clouds this evening will give way to mainly clear skies overnight. A stray shower or thunderstorm is possible. Low 77F. SE winds at 10 to 20 mph, decreasing to less than 5 mph..

Some clouds this evening will give way to mainly clear skies overnight. A stray shower or thunderstorm is possible. Low 77F. SE winds at 10 to 20 mph, decreasing to less than 5 mph.

Not long ago, I wrote about coolers and their history.

So, my wife asked me if the thermos came about at the same time? The answer is no. The vacuum flask, as it was then known, was invented in 1892 by James Dewar, a Scottish scientist at Oxford University and, no, he was of no relation to Dewar’s Scotch Whiskey.

He invented the vacuum flask to keep chemicals in a flask at a stable temperature. He hired a professional glass blower and placed a glass bottle into a larger glass bottle and evacuated the air in between the bottles and this helped to keep the temperatures more constants.

This type of container wasn’t commercially produced until 1904 when two glass blowers formed Thermos GmbH Co., and began manufacturing vacuum flasks. Using the name Thermos from the Greek word, Therme, meaning hot, it became extremely popular and was produced in many sizes.

Primarily it was used to hold food and beverages hot and cold. It also became very important to the science community to preserve and transport blood plasma, serums, bones, tissues and insulin. It has even been used to transport rare tropical fish.

In 1960, stainless steel replaced glass as the material of choice. So, now you know about the cooler and Thermos for storage of food.

Technology is improving every day in coolers and beverage containers. Double-walled, vacuum-insulated containers are now extending the hold times for beverages many hours.

Now here is something to put in your Thermos, creamy carrot soup. I know, I know, carrot soup? Give it a try, it might surprise you!

3 cups medium carrots, peeled and chopped

Salt and pepper to taste

1 cup heavy cream or half and half

Place all ingredients in a 2-quart pot except the heavy cream and simmer over medium heat until vegetables are soft. Add heavy cream. Puree with immersion blender. Season with salt and pepper.

How about an adult beverage?

3 cups Vodka (Try Tito’s Vodka, it’s made in Texas!)

1 cup simple syrup (or two tablespoons sugar)

Blend well, drain into thermos

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.

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