Tracking recent changes in taste: Algeria
Published October 3, 2007 by Rachel Laudan
One of the hardest things to figure out about food, if you live in the US, is how tastes are changing in other parts of the world. Cookbooks and food magazines spend most of their time exploring “authentic” traditional cuisines.
So it was great to find Farid Zadi’s summary of how Algerian Cuisine has changed in the last thirty or forty years.
In a word, more butter and marge, more chicken breasts, more vanilla, more western-style desserts.
Filed under Food History, Food Politics
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