TITLE

Mediterranean South

AUTHOR(S)
King, Paul
PUB. DATE
January 2008
SOURCE
FoodService Director;1/15/2008, Vol. 21 Issue 1, p32
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article highlights the contribution of North African cuisine to the Mediterranean diet. Moroccan foods, and North African recipes in general, make use of a wide variety of spices and an interesting array of cooking techniques. As Mediterranean cuisine becomes more mainstream, the foods of Morocco, Tunisia, Algeria and Egypt are finding a place at many non-commercial food service tables. Their cuisine have been influenced by a host of cultures, as travelers, immigrants and invaders all have left their mark.
ACCESSION #
28453719

 

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