IMPACT OF CULTURE ON OUR OTHER FOOD HABITS. COMENIUS EUROPEAN PROJECT. Dish of peace between the peoples of the Mediterranean. COUS COUS FROM THE ARAB PEOPLE TO ITALIAN. HISTORY OF COUS-COUS.
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COMENIUS EUROPEAN PROJECT
COUS COUS FROM THE ARAB PEOPLE TO ITALIAN
Thousands and thousands and thousands of grains. As the sands of the desert. The roots of cous them are \'among the dunes of North Africa, the Maghreb, where the Berbers still live. More \'late Arabs made their traditions of Africans, among these the cous cous. The dish was made even symbol of Arab cuisine.
The West saw the cous cous the late, when famous writers proposed a public lover dell\'esotico their travel records in the countries of North Africa. In Italy now is to find simple meal from "Incocciati", or work by hand. Compared to that Tunisia is more coarse. And through this meal goes the way of today
It is said behind this
design of ancient Egypt,
is celi the secret of
cous-cous Next to it were found these words: So speaks; the sacer without
dowry, tenutario of archetypes
and prototypes, worthy and seasoned
keeper of the recipe of "cous cous all\'assuan" him, the only (from left, and the only) ... GIULIANOTEPH who was vizier during the reign of Djoser
INGREDIENTS FOR 4 PEOPLE For the dough: -500 Kg of grain semolone; -olive oil and water (half cup for both); -cumin and coriander; -2 Twigs of chopped parsley; salt-Q.B.