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Colonization Era
A second "Moroccan crisis" increased tensions among the powerful European countries, and resulted in the Treaty of Fez (signed on March 30, 1912), which made Morocco a protectorate of France. -
Period: to
Moroccan influence in French cuisine
It all started with a business between the countries to France leaving a marking in Morocco. they left behind their language, food inspirations, culture and many other french habits and beliefs. -
Cuisine Exchange
French flavor and influence can still be found in the Moroccan fondness for café culture, pastries (King, 2015) -
First Love
Cuisine Coloniale: Les Bonnes Recettes de Chloé Mondésir, by A. Querillac – five pages about couscous and its preparation in West Africa, with a final comment to the effect that the indigenous people eat their couscous by rolling a handful into little balls and stuffing it into their mouths with their hands, whereas at civilized tables, the couscous is served more correctly: meat, sauce and vegetables arranged on the center of a platter with millet couscous surrounding it all (Bertelsen, 2011) -
Couscous Evolution
Je Sais Cuisiner, published after the 1931 Paris International Colonial Exposition. Mathiot ended her book with a separate section for “Les recettes étrangères,” including one for couscous under the section “Afrique du Nord.” That was the only recipe she included in that category, as opposed to six from Germany, eight from Belgium, just one odd one from the United States and ten from Italy (Bertelsen, 2011). -
How it evolved
Françoise Bernard, author of La Cuisine 1000 Recettes , based on her 40 years of work – three recipes, one traditional with lamb, two with couscous used as a stuffing or a base for salad Interestingly, neither Mathiot nor Bernard provide a definition for a couple of spice mixtures identified with North African (Bertelsen, 2011).
