“What type of food do you eat on board?”
It doesn’t seem to matter what type of scientific expedition I am involved in, be it exploration under the sea or on top of a volcano, one of the questions that people always want to know is…, “What’s for dinner?” It is clearly a fundamental human concern. In this case I'm giving credit to Margaret for the question. Here is your answer, Margaret;
Well as far as our Life On Board goes on an underwater archaeological mission in Egypt, you don’t need to worry a bit. The crew of this ship is always well fed and, being a French team, we always have a Chef, and our meals are outstanding.
The meals can vary greatly in their inspiration, from North African to Asian to classic French cuisine, so we never have to worry about getting bored with the same meal. And because we are usually not to far from a port we can get fresh seasonal fruits and vegetables too. As I write this, it is watermelon season in Egypt, and we are devouring several a day.
Occasionally we have very important visitors on board for lunch, even Royalty sometimes. On these occasions the Chef goes all out and we get a very special meal. These are always memorable occasions.
In other words, there is no concern about the divers going hungry here or getting Scurvy either. Here is a picture of tonight’s main course.
It doesn’t seem to matter what type of scientific expedition I am involved in, be it exploration under the sea or on top of a volcano, one of the questions that people always want to know is…, “What’s for dinner?” It is clearly a fundamental human concern. In this case I'm giving credit to Margaret for the question. Here is your answer, Margaret;
Well as far as our Life On Board goes on an underwater archaeological mission in Egypt, you don’t need to worry a bit. The crew of this ship is always well fed and, being a French team, we always have a Chef, and our meals are outstanding.
The meals can vary greatly in their inspiration, from North African to Asian to classic French cuisine, so we never have to worry about getting bored with the same meal. And because we are usually not to far from a port we can get fresh seasonal fruits and vegetables too. As I write this, it is watermelon season in Egypt, and we are devouring several a day.
Occasionally we have very important visitors on board for lunch, even Royalty sometimes. On these occasions the Chef goes all out and we get a very special meal. These are always memorable occasions.
In other words, there is no concern about the divers going hungry here or getting Scurvy either. Here is a picture of tonight’s main course.
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