Intangible Cultural Heritage
Knowledge, know-how and practices pertaining to the production and consumption of couscous
The knowledge knowhow and practices pertaining to the production and consumption of couscous encompass the methods of preparation manufacturing conditions and tools associated artefacts and circumstances of consumption of couscous in the communities concerned Preparing couscous is a ceremonial process involving several different operations These begin with growing the cereal after which the seeds are ground to obtain a semolina that is rolled by hand steamed and then cooked These practices are associated with a set of exclusive tools instruments and utensils The dish is accompanied by a variety of vegetables and meats depending on the region season and occasion Nowadays as in the past the methods involved in preparing couscous constitute a sum of knowledge and knowhow that is transmitted informally through observation and imitation For the manufacture of the utensils clay utensils are made by potters while wooden utensils are produced by cooperatives or artisanal factories which are often familyowned In recent decades however more formal transmission has also developed outside the family circle or home The nonculinary aspects of the element namely rituals oral expressions and certain social practices are also transmitted by the bearers Couscous is a dish replete with symbols meanings and social and cultural dimensions all linked to solidarity conviviality sharing meals and togetherness
Algeria, Morocco, Tunisia, Mauritania -