Couscous: Ethnic making and consumption patterns in the Northeast of Algeria
| العنوان: | Couscous: Ethnic making and consumption patterns in the Northeast of Algeria |
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| المؤلفون: | Hacène Namoune, Farida Kehal, Mohammed Gagaoua, Loucif Chemache, Makhlouf Chaalal |
| المساهمون: | Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri (Constantine 1), Laboratoire de Biotechnologie et Qualit e des Aliments (BIOQUAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| المصدر: | Journal of Ethnic Foods Journal of Ethnic Foods, Korea Food Research Institute/Elsevier, 2018, 5 (3), pp.211-219. ⟨10.1016/j.jef.2018.08.002⟩ Journal of Ethnic Foods 3 (5), 211-219. (2018) Journal of Ethnic Foods, Vol 5, Iss 3, Pp 211-219 (2018) |
| بيانات النشر: | HAL CCSD, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0301 basic medicine, intermediate consumption, [SDV]Life Sciences [q-bio], Ethnic group, lcsh:TX341-641, fabrication, Consumption (sociology), Couscous-based dishes, 03 medical and health sciences, semolina, 0404 agricultural biotechnology, Socioeconomics, semoule, couscous, 2. Zero hunger, 030109 nutrition & dietetics, Traditional preparation, 04 agricultural and veterinary sciences, 040401 food science, Algeria, Couscous, Semolina, Algérie, Geography, consommation, Anthropology, North african, production, lcsh:Nutrition. Foods and food supply, Food Science |
| الوصف: | Couscous is an ancient dish that is nearly ubiquitous throughout the North African countries. It is well known as a staple dish in Algeria as many differences can be found concerning its ethnic preparation and making. The present work, based on a survey, aimed to identify the traditional making diagram of couscous and to describe how couscous-based dishes are prepared. The consumption patterns were also identified in the Northeastern localities of Algeria. This study was undertaken through direct interviews with 517 persons who prepared Couscous using the traditional practices in the regions of Bejaia, Jijel, Constantine, Guelma, Oum El bouaghi, Khenchela, and Batna. From the survey, it seems that the first step of couscous making is a size classification of durum wheat semolina into coarse semolina (> 500 μm) and fine semolina ( |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2352-6181 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7a19a4df5e3e905b98136edf0baf6e5Test https://hal.archives-ouvertes.fr/hal-01925635/documentTest |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....d7a19a4df5e3e905b98136edf0baf6e5 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23526181 |
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