Moroccan Culinary Heritage

Cultural area

 A cultural area is a geographic area within which most societies share many traits in common.
 A contiguous geographic area comprising a number of societies that possess the same or
similar traits or that share a dominant cultural orientation.
 It refers to an area wherein one or more cultural characteristics like language, religion, or
professions is prevalent―a region with absolute cultural homogeneity.
 Examples:
 Francophone regions around the world are places with a high number of French-speaking
residents who also affiliate themselves with French culture.
 The middle-east where language and religion are shared.
 International culture

Some cultural traits have spread throughout the world. For example,
some clothing, music, sports, and industrial processes are the same in
many areas of the world.
International culture is culture that extends beyond national borders.
For example, countries that share an international culture include
Australia, Canada, the United Kingdom, and the United States.
Their common cultural traditions include the English language and a
heritage of British founders.
Culture and society
 Different societies have different cultures; a culture represents the beliefs and practices
of a group, while society represents the people who share those beliefs and practices.

multiculturalism Cultural shock stereotypes

 Multiculturalism
 Multiculturalism, the view that cultures, races, and
ethnicities, particularly those of minority groups,
deserve special acknowledgment of their
differences within a dominant political culture.

 Multicultural societies are characterized by people

of different races, ethnicities, and nationalities
living together in the same community. In
multicultural communities, people retain, pass
down, celebrate, and share their unique cultural
ways of life, languages, art, traditions, and
behaviors.
 Cultural shock

 Culture shock refers to feelings of uncertainty,

confusion, or anxiety that people may experience
when moving to a new country or experiencing a
new culture or surroundings.
 food; In China and some Chinese restaurants
around the world, eating chicken feet is common.
 Tipping culture, clothings…
 Cultural stereotypes
a stereotype is a fixed, over generalized belief about a particular
group or class of people.
 All white Americans are obese, lazy, and dim-witted.

 Mexican stereotypes suggest that all Mexicans are lazy and came into
America illegally.

 All Arabs and Muslims are terrorists.

 All people who live in England have bad teeth.

 All Blacks outside of the United States are poor.

 All Jews are greedy.

 All Asians are good at math. All Asians like to eat rice.

 All Irish people are drunks and eat potatoes.

 Introduction to
Anthropology
Anthropology explores humans in various
dimensions:
• Cultural, social, biological, and linguistic
aspects.
• It seeks to understand the diversity of
human behavior, beliefs, and practices
across time and space.
• Sociology vs. Anthropology:
Sociology defines humans as social
beings, while anthropology sees them as
cultural beings, embodying symbols and
rituals.
• Founders' Perspective:
Anthropologists focus on the meanings
people assign to their cultural and ritual
practices.
• Clifford Geertz's Perspective:
• Anthropology helps translate cultures
Moroccan identity is the result of a long
history of cultural exchanges with diverse
civilizations, reflected in the country’s
richness, diversity, and historical depth.
• Tamghrabit Identity:
⚬ A unique blend of the following
heritages:
￭ Amazigh
￭ Arabo-Islamic
￭ Sahrawi-Hassani
￭ Andalusian-Moorish
￭ African
￭ Jewish
This cultural fusion has formed a way of life
centered on cohesion and peaceful
Daily Reflections of Moroccan
Identityidentity manifests in:
Moroccan
• Linguistic diversity
• Artistic creation
• Culinary traditions
• Social values and customs
• Rituals and symbols
Morocco’s complex and diverse identity reflects
the history, culture, and traditions of its people.
Key Features of Moroccan Culinary
Culture
• Hospitality: A hallmark of Moroccan society.
• Creative Food Production and Presentation:
⚬ Notable dishes: Tanjia of Marrakech,
Amazigh Tagine, Khliaa from Fes.
• Diversity of Ingredients:
⚬ Spices: Cumin, saffron, cinnamon, and ginger.
⚬ Herbs: Fresh coriander and parsley.
⚬ Core Foods: Olives, dried fruits, vegetables,
argan oil, lamb, and chicken.
• Culinary Heritage: Moroccan cuisine is
identified as a key component of cultural
identity, reflecting the nation's complex
history and its multicultural nature. Culinary
arts are linked to traditions, values, and daily
practices that contribute to the broader
Moroccan cultural landscape.
• Cultural Diversity in Cuisine: Moroccan
cuisine reflects the nation's complex identity,
shaped by interactions with various ethnic,
religious, and cultural influences. The
diversity in dishes and culinary practices
demonstrates Morocco’s rich history of
coexistence.
Historical and Cultural Influences

• Moroccan cuisine has been shaped by trade

routes, migration, and cultural exchanges,
resulting in a fusion of various traditions:
• Amazigh, Arabo-Islamic, African, Hassani
Sahraoui, Jewish, and Moorish influences.
• Moroccan cuisine serves as a cultural crossroad
between East and West, North and South.
Historical and Cultural Globalization
and Modern Transformations Influences
• Modern influences and globalization have
introduced new practices in food production,
preservation, and consumption in Morocco.
• Over time, Moroccans have developed a unique
communal and celebratory culinary culture, which
has helped shape modern Moroccan society.
• Moroccan culinary traditions have promoted
intellectual exchanges with other international
cuisines, contributing to global cultural diversity.
Culinary Heritage as Social Expression

• Every Moroccan dish has a story, values, and rituals

associated with its preparation, presentation, and
role in social life. These culinary practices reflect
the core components of Moroccan cultural identity,
including:
• Amazigh, Arabo-Islamic, Hassani Sahraoui, African,
Jewish, and Moorish traditions.
Cultural and Geographical Dimensions
of Moroccan Cuisine
• Moroccan cuisine varies across localities:
• Cities and rural areas
• Plains and mountains
• Sahara Desert and coastal regions
• This regional diversity showcases Morocco’s
openness and coexistence with global influences.
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Genealogy of Moroccan
Dishes:
Moroccan cuisine has evolved over
centuries, shaped by the contributions
of various ethnic and religious
communities. Traditional dishes like
couscous, tajine, and pastilla reflect
Morocco’s complex history and
 Anthropological View of Moroccan
Sacred Dishes
• Couscous is prepared for religious occasions such as:
• Fridays, Eid al-Kabir, Ramadan, Eid al-Fitr, the 27th night
of Ramadan, and Ashura.
• Dishes served at weddings, baptisms, and festivals carry
ritual significance.
• The Sahrawi tea ceremony emphasizes social values,
symbolized by the three “J”s (Jemar, Jemaa, Jer Laklam)—
representing community, dialogue, and sharing.
Moroccan cuisine is deeply rooted in hospitality and
conviviality, where meals are shared with others as a
 Ritual and Symbolic Meanings in
Dishes
• Couscous with seven vegetables symbolizes the sacred
number seven, reinforcing spiritual connections.
• Dishes like Tambassalt, Refissa Amia, and Irni emerged
during WWII as part of a “culinary bricolage” in response
to famine, reflecting historical resilience.
 Collective Dining and Conviviality

• Moroccan food culture emphasizes sharing, where meals

often serve as opportunities for social interaction. Dishes
like couscous, tajine, and various pastries, including
cornes de gazelle and chebakia, are staples of
celebrations and family gatherings.
 Iconic Dishes and Regional Specialties
• Tanjia of Marrakech
• Sahrawi Tea
• Moorish Pastilla
• Refissa from the Gharb region
• Figuig Couscous
• Amazigh Tagine
• Fassi Khliaa
• Filalia Haloua
• Hrira Hamra
• Mechoui (Roasted Lamb)
• Tagine Al-Hout (Fish Tagine)
• Moroccan pastries, such as gazelle horns (cornes de gazelle), chebakia,
and briouats, are often served during festivals and celebrations.
 Preservation and UNESCO Recognition

• Moroccan culinary heritage requires advocacy for

UNESCO inclusion to protect and promote its traditional
dishes. This recognition is essential to preserve Morocco’s
culinary history for future generations.
 Culinary Identity and Social Roles:

Moroccans have a profound relationship with food,

which plays a crucial role in their daily lives, culture,
and identity. This connection is expressed through the
careful preparation of dishes, seasonal ingredient
selection, intergenerational knowledge transfer, and
participation in food-related rituals and ceremonies.
 Hospitality and Sharing:

Meals are seen as opportunities to strengthen social

and familial bonds. Moroccan dining emphasizes
conviviality, generosity, and hospitality. Food often
resolves conflicts, fosters joy, and brings people
together, with practices such as communal dining
becoming central to social life.
Respect for Ingredients and Techniques
Moroccans emphasize the importance of:
• Respecting ingredients, techniques, and traditions.
• Meals are considered a divine gift (“anniaama”),
encouraging mindful use and promoting social
connections.
Food is more than sustenance—it expresses
hospitality and generosity, often shared with family
or guests to strengthen relationships, resolve
conflicts, and celebrate joyful moments. “Taam”
(food) or “melh” (salt) symbolizes mutual respect and
coexistence in Moroccan society, which has deep
 Symbolism in Bread and Tea
• Bread:
⚬ Holds a symbolic and spiritual significance.
⚬ Essential in Moroccan meals, especially with tagines and
soups.
⚬ Often used to scoop food or soak sauces, reflecting its
fundamental role in everyday dining.
• Tea:
⚬ A symbol of Moroccan hospitality.
⚬ Prepared with green tea, fresh mint, sugar, and boiling water
using specific utensils like the “barad” (teapot), “sinia”
(tray), and “zenbil” (basket).
⚬ Served in decorative glasses alongside small pastries, dates,
Cultural and Social Aspects of Moroccan
Dining
• Communal eating:
⚬ Meals are shared from common dishes, often eaten using the
right hand, as the left hand is considered impure.
⚬ Dining practices embody cultural wealth, rooted in
hospitality, sharing, and generosity.
• Integration of the Sacred:
⚬ The ritual significance of certain foods strengthens social
cohesion. For example:
￭ Tagines, couscous, bread, and mint tea reflect sacred
connections in their preparation and presentation.
• Mint tea symbolizes generosity, typically served after meals to
extend hospitality.
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Thank You
Prof. Benzizoune