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- Public and Banking Holidays for Morocco -- Q++ Studio
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- Moroccan travel guide -- Wikitravel
- Morocco Tourism Commission
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- Embassy of Morocco, Washington, D.C.
- Moroccan Ministry of Information
- Commonwealth Foundation
- U.S. International Information Programs: Africa -- U.S. policy and issues focusing on Africa south of the Sahara Desert
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- African cuisine > Moroccan -- Wikipedia
- Mediterranean Cuisine
- Cookbook > Recipes > Cuisines > African cuisines
> Morocco -- Wikipedia
- World Food Habits > Sub-Saharan Bibliography -- Robert Dirks
- Morocco -- Anthropology of Food-Food Science
- Moroccan Breads
- Haroutunian, Arto der. North African Cookery. London: Century, 1985. [Meghrib: Morocco, Algeria, Tunesia, Libya]
- Zubaida, Sami and Richard Tapper (Eds.). A Taste of Thyme: Culinary Cultures of the Middle East. NY: Tauris, 2001.
- Bassan, Ghillie. Flavors of Morocco: Recipes from North Africa. NY: Ryland, Peters, & Small, 2008.
- Mallos, Tess. The Food of Morocco: A Journey for Food Lovers. London: Murdoch Books, 2008.
- Morse, Kitty. The Scent of Orange Blossoms: Sephardic Cuisines from Morocco. Berkeley: Ten Speed Press, 2001.
- Morse, Kitty. Couscous: Fresh and Flavorful Contemporary Recipes. San Francisco: 2000.
- Roden, Claudia. Arabesque: A Taste of Morocco, Turkey and Lebanon. NY: Alfred Knopf, 2005.
- Wolfert, Paula. Couscous and Other Good Food from Morocco. NY: Harper & Row, 1971.
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- bibliography
- books
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- Ethiopia
Slides
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