the taste of geology - eurogeosurveys

EuroGeoSurveys The Geological Surveys of Europe Rue Joseph II, 36-38 1000 Brussels, Belgium Tel: +32 2 888 75 50 Fax: +32 2 503 50 25 e-mail: [email protected] www.eurogeosurveys.org PRESS RELEASE The taste of Geology EuroGeoSurveys have unveiled their newest publication, a cookbook with a sprinkling of European geology! On March 20, at the Royal Belgian Institute of Natural Sciences, a new book entitled “Geology at the table - Cooking without borders” will be presented during the EuroGeoSurveys Directors’ Workshop – an event that brings together the Directors General of the national geological surveys from around Europe as well as distinguished invited guests, this year discussing “Scope for further international research on the energy and non- energy minerals sectors”. This geologically flavoured cook-book, the first of its kind in the world, is an original new concept for communicating the variety of Europe's geology while linking it to something we all love: good food! From what we eat (and drink) to the way our food is prepared, geology always plays a part. Every time we sit down at the dining table to enjoy a meal, our favourite dishes contain references to our past, to the present, and to the future. The publication, considered an educational and entertaining book, is a collection of 27 recipes from 25 different European countries, a collaboration of an international pool of Europe’s top geologists. After a short introduction of the geological history of Europe, each survey describes its own recipe and the relation with the geology in its country. Leafing through the pages you discover why the sprouts became famous in Brussels, or why you can eat a delicious buffalo mozzarella cheese only in Italy and in particular in a specific area of the peninsula, or what makes Oosterschelde lobster the best-tasting in the world. The main message is really that the geology beneath our feet plays a key role in the way our food grows, the nutrients it contains, or the materials we use to cook. Each dish has at least one link with the geology of the area: either the type of bedrock, where the ingredients are grown, the morphology where the animals are reared, the geological evolution of the coast and the estuaries where the fish are caught, the places where some dishes are cooked (the Portuguese dish is cooked underground using naturally occurring geothermal heat as a pressure cooker!) or some minerals basic to our cooking such as salt.

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EuroGeoSurveys

The Geological Surveys of Europe

Rue Joseph II, 36-38

1000 Brussels, Belgium

Tel: +32 2 888 75 50

Fax: +32 2 503 50 25

e-mail: [email protected]

www.eurogeosurveys.org

PRESS RELEASE

The taste of Geology

EuroGeoSurveys have unveiled their newest publication, a cookbook with a sprinkling of European geology!

On March 20, at the Royal Belgian Institute of Natural Sciences, a new book entitled “Geology at the table - Cooking without borders” will be presented during the EuroGeoSurveys Directors’ Workshop – an event that brings together the Directors General of the national geological surveys from around Europe as well as distinguished invited guests, this year discussing “Scope for further international research on the energy and non-energy minerals sectors”. This geologically flavoured cook-book, the first of its kind in the world, is an original new concept for communicating the variety of Europe's geology while linking it to something we all love: good food! From what we eat (and drink) to the way our food is prepared, geology always plays a part. Every time we sit down at the dining table to enjoy a meal, our favourite dishes contain references to our past, to the present, and to the future. The publication, considered an educational and entertaining book, is a collection of 27 recipes from 25 different European countries, a collaboration of an international pool of Europe’s top geologists. After a short introduction of the geological history of Europe, each survey describes its own recipe and the relation with the geology in its country. Leafing through the pages you discover why the sprouts became famous in Brussels, or why you can eat a delicious buffalo mozzarella cheese only in Italy and in particular in a specific area of the peninsula, or what makes Oosterschelde lobster the best-tasting in the world. The main message is really that the geology beneath our feet plays a key role in the way our food grows, the nutrients it contains, or the materials we use to cook. Each dish has at least one link with the geology of the area: either the type of bedrock, where the ingredients are grown, the morphology where the animals are reared, the geological evolution of the coast and the estuaries where the fish are caught, the places where some dishes are cooked (the Portuguese dish is cooked underground using naturally occurring geothermal heat as a pressure cooker!) or some minerals basic to our cooking such as salt.

EuroGeoSurveys

The Geological Surveys of Europe

“The book is another success story for EuroGeoSurveys. It is evident that it is a peculiar and singular publication which combines geology and gastronomy, two aspects that in principle are completely different. The publication illustrates how everyday life for each of us has its fair share of geology and how our national dishes are linked to geology, bringing the geology close to everybody” says Luca Demicheli, Secretary General of EuroGeoSurveys. A nutritional study made by the renowned Italian nutritionist, Dr Pietro Campanaro, is also included within the recipes and shows how the geology has a direct link to our health.

Description

Edition : EuroGeoSurveys

ISBN-NUMMER : 9789090273754 Distribution: The book is available throughout Europe via each country’s National Geological Survey. Contact details can be found on the following website: http://www.eurogeosurveys.org/geology-at-the-table-an-original-geogourmet-cookbook-from-egs.html

Publication date: January 2013

Pages 115

Format: 200X200

Contact: Claudia Delfini

EuroGeoSurveys Communication Manager

[email protected]

http://www.eurogeosurveys.org/introduction.html

http://www.eurogeosurveys.org/geology-at-the-table-an-original-geogourmet-cookbook-from-egs.html

mailto:[email protected]

http://www.eurogeosurveys.org/introduction.html