Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
In: Journal of Ethnic Foods, Jg. 5 (2018), Heft 3, S. 211-219
Online
academicJournal
Zugriff:
Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina (
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Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
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Autor/in / Beteiligte Person: | Chemache, Loucif ; Kehal, Farida ; Namoune, Hacène ; Chaalal, Makhlouf ; Gagaoua, Mohammed |
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Zeitschrift: | Journal of Ethnic Foods, Jg. 5 (2018), Heft 3, S. 211-219 |
Veröffentlichung: | BMC, 2018 |
Medientyp: | academicJournal |
ISSN: | 2352-6181 (print) |
DOI: | 10.1016/j.jef.2018.08.002 |
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