October 2022: A TABLE FARE IN TUNISIA
Utterance of “Mediterranean” often conditions the human psyche, in its Eurocentric predisposition, to think of an “East and West” dichotomy stretching between the coastlines of Portugal and Israel and neglect how the landlocked sea, as its Latin etymology indicates, also has a southern shore along North Africa to flank on. This very geographical fact rationalizes the inclusion of North Africa into our conversations about Mediterranean cuisine, diet, and restaurants.
For such a vast spread covered by the southern Mediterranean sector, only five North African countries, namely Egypt, Libya, Algeria, Morocco, and Tunisia, can enjoy the subtropical privileges and blessings of the sea. Geographically tucked in the middle of that queued quintet is the tiny nation of Tunisia and its food will be the subject of The Kitchen Scholar this month.
