North African Cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. North Africa lies along the Mediterranean Sea and encompasses within its fold several nations, including Algeria, Egypt, Libya, Morocco, and Tunisia. This is a region marked by geographic, political, social, economic and cultural diversity, and the cuisine and the culinary style and art of North Africa are also as diverse as the land, its people and its history. The roots to North African cuisine can be traced back over 2000 years, with that of ancient Egypt covering a span of over three thousand years. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, the Carthaginians introduced wheat and its byproduct, semolina.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786131213823
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786131213823
- Format Fachbuch
- Titel North African Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 104
- Genre Biologie
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