“To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients – a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization – if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life – without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands of a cultivated court – the imaginations of the nation’s cooks will not be challenged. Morocco, fortunately, is blessed with all four.”
— Paula Wolfert, author of “Couscous and Other Good Food from Morocco”
I am off to Morocco. Marrakesh to be exact, away for a time before meeting C. in Spain. I’m excited for many things about this time away, but mostly for the olives, and the tagines, and the souks and spices too.
I’ve been reading Paula Wolfert’s book “Couscous and other good food from Morocco”. It’s half-cookbook half-guide to the cuisine of this great country, complete with her own wonderful tales of her time there.
Can’t wait to share the details with you upon my return!