3. Discussion and Findings:
3.1 Differences and similarities in their dishes/cuisines:
Tunisian cuisine to a certain extent is distinct from Moroccan cuisine. All the same Morocco and Tunisia share several gastronomic traditions, owing mainly to their Berber inhabitants, there are likewise vast differences.
The difference starts, confusingly, with the names of dishes. Take tagine, for instance. At the mere mention of the word, one immediately thinks of fragrant, subtly spiced stews that often combine sweet with savory. But, in Tunisia, it is a very different affair; a cross between a quiche and a tortilla, only thicker and denser than either and always served as a starter. (Helou, 2000).
There are two variations of tajine in Tunisia. One …show more content…
Ghillie Basan cited in Benlafquih, C. (2015) states that “Morocco is one of those countries, like Turkey and parts of India, where the culture is vibrant and colorful.” The culture of Morocco is said to be a mix of Middle Eastern and African tribal traditions. Morocco’s food and culture is exquisitely intertwined. A fundamental religious aspect with consequences for the culinary culture of both the countries is the tradition of hospitality. Both Moroccans and Tunisians offer their traditional mint tea or dates and milk as a tradition of their hospitality. The neighboring countries and their past colonizers have influenced the culture and cuisine of both the countries. Food is an intricate part in most Tunisians and Moroccans lives. Tunisia being an Islamic country, alcohol is not …show more content…
As the nation develops, a modern take on that cuisine will definitely emerge. However, at this moment both the cuisines are not very well known as compared to French, Indian or American and hence only the traditional dishes of Morocco and Tunisia are served in restaurants and cafes in other countries. But in many parts of the world, many of the restaurants and top chefs are influenced by Moroccan and Tunisian cuisine but no one will ever find dishes as subtle and as tasty as the dishes prepared in the homes of these countries.
Hassan, R. (1998) said that, “In terms of subtlety, delicacy and flavor, Moroccan cuisine can be compared with much more famous cuisines of France, India and China.” Chef Abdessattar Zitouni cited in Armstrong, J. (1999) said that “He believes anyone can cook in the Tunisian style. It’s not complicated. It’s like country cuisine. It’s really
3.1 Differences and similarities in their dishes/cuisines:
Tunisian cuisine to a certain extent is distinct from Moroccan cuisine. All the same Morocco and Tunisia share several gastronomic traditions, owing mainly to their Berber inhabitants, there are likewise vast differences.
The difference starts, confusingly, with the names of dishes. Take tagine, for instance. At the mere mention of the word, one immediately thinks of fragrant, subtly spiced stews that often combine sweet with savory. But, in Tunisia, it is a very different affair; a cross between a quiche and a tortilla, only thicker and denser than either and always served as a starter. (Helou, 2000).
There are two variations of tajine in Tunisia. One …show more content…
Ghillie Basan cited in Benlafquih, C. (2015) states that “Morocco is one of those countries, like Turkey and parts of India, where the culture is vibrant and colorful.” The culture of Morocco is said to be a mix of Middle Eastern and African tribal traditions. Morocco’s food and culture is exquisitely intertwined. A fundamental religious aspect with consequences for the culinary culture of both the countries is the tradition of hospitality. Both Moroccans and Tunisians offer their traditional mint tea or dates and milk as a tradition of their hospitality. The neighboring countries and their past colonizers have influenced the culture and cuisine of both the countries. Food is an intricate part in most Tunisians and Moroccans lives. Tunisia being an Islamic country, alcohol is not …show more content…
As the nation develops, a modern take on that cuisine will definitely emerge. However, at this moment both the cuisines are not very well known as compared to French, Indian or American and hence only the traditional dishes of Morocco and Tunisia are served in restaurants and cafes in other countries. But in many parts of the world, many of the restaurants and top chefs are influenced by Moroccan and Tunisian cuisine but no one will ever find dishes as subtle and as tasty as the dishes prepared in the homes of these countries.
Hassan, R. (1998) said that, “In terms of subtlety, delicacy and flavor, Moroccan cuisine can be compared with much more famous cuisines of France, India and China.” Chef Abdessattar Zitouni cited in Armstrong, J. (1999) said that “He believes anyone can cook in the Tunisian style. It’s not complicated. It’s like country cuisine. It’s really