Cuisines d'Afrique du Nord

The relationship between France and North Africa is an essential part of understanding French food culture.

France has deep historical ties with countries such as Algeria, Tunisia, and Morocco, shaped by the complex history of colonial rule and the migration that followed. Today, food with North African roots has become firmly established as part of everyday culinary culture in France.

This book focuses particularly on the food traditions of Algeria and Tunisia, as well as those preserved and passed down among people who migrated from these countries to France.

At its heart are dishes handed down through generations by the women of the family.

From respecting seasonal ingredients and everyday cooking to culinary customs repeated within the family, the book presents food not simply as a collection of recipes, but as a means of preserving memories of family and place.

The book features 48 recipes.

These include a variety of dishes rooted in North African cuisine, such as Harira, Mtewem meatballs, Karentika, Tchekchouka, and Msemen.

Drawing on field research and interviews with experts, the book also explores the role of women in preserving culinary knowledge, the food culture that connects North Africa and France, and the memories carried across generations through migration.

A book that offers an insight not only into North African cuisine, but also into the families, places, migration, and generations of culinary traditions that lie behind it.