I don't know who invented it first, but it saves us a lot of time. We use it mostly for shredding and julienne cutting. My food is very labor intensive. There's just so many more ingredients we use than in other cuisine's. And that's not to talk it up or make it sound any better, because it's not.
All food is good.
But generally, its just more complicated to prepare. Some of my marinades will have up to 25 ingredients. And they should be checked constantly to make sure they are balanced properly. European, Italian more than French. Cuisines with bold flavors.