La cuisine de Tombouctou (Mali), entre Afrique subsaharienne et Maghreb

Abstract : Timbuktu's name is closely associated with the city's former role as a centre of trade and high place of Islamic learning. In Mali, the town is also famous for its cuisine, which attests the meeting of influences from the Sahel, Sudan, Sahara and Maghreb. From the 14th till the 18th century, Arabic authors and local chronicles provide information about the main foodstuffs and certain dishes. In the 19th and the early 20th century, European travellers and the first accounts from the colonial period mention commerce in the city and describe certain dishes in detail. A collection of approximately fifty recipes, recently published by a woman who lives in Timbuktu, helps us understand the characteristics of this tradition in cookery. These various sources mainly tell us about culinary practices in well-off families, but there is some information about practices in other social circles. We can also " trace " the preparation of certain dishes, such as bread, couscous and " dokhnou ", since the 14th century.
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Monique Chastanet. La cuisine de Tombouctou (Mali), entre Afrique subsaharienne et Maghreb. Horizons Maghrébins, Toulouse: Centre de promotion culturelle de l'Université de Toulouse-Le Mirail Horizons maghrébins, 2008, pp.47-73. ⟨halshs-00506609⟩

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