VI. Material Culture Essays - Food And Drink, Cuisine,

VI. Material Culture Food and Economy Food in Daily Life. The national dish of Algeria is couscous, steamed semolina wheat served with lamb or chicken, cooked vegetables, and gravy. This is so basic to the Algerian diet that its name in Arabic, ta'am, translates as "food." Common flavorings include onions, turnips, raisins, chickpeas, and red peppers, as well as salt, pepper, cumin, and coriander. Alternatively, couscous can be served sweet, flavored with honey, cinnamon, or almonds. Lamb also is popular, and often is prepared over an open fire and served with bread. This dish is called mechoui.Other common foods arechorba, a spicy soup; dolma, a mixture of tomatoes and peppers, and bourek,a specialty of Algiers consisting of mincemeat with onions and fried eggs, rolled and fried in batter. The traditional Berber meal among the poorer people is a cake made of mixed grains and a drink mixed together from crushed goat cheese, dates, and water. Strong black coffee and sweetened mint tea are popular, as well asapricot or other sweetened fruit juices. Laban also is drunk, a mixture of yogurt and water with mint leaves for flavoring. Algeria grows grapes and produces its own wine, but alcohol is not widely consumed, as it is forbidden by the Islamic religion. Food Customs at Ceremonial Occasions Religious holidays are often celebrated with special foods. For the birthday of Muhammad, a holiday called Mulud, dried fruits are a common treat. During the month of Ramadan, Muslims refrain from food and drink during the daylight hours. Each evening, the fast is broken with a family meal. Eid al-Fitr, the final breaking of the Ramadan fast, involves consuming large quantities of foods, sweets, and pastries in particular. Basic Economy Algeria's economy is based primarily on oil and natural gas. The nation has the world's fifth-largest reserves of natural gas and is the second-largest exporter. It also has the fourteenth-largest reserves of oil. At independence, the economy was primarily based on agriculture, although since then other industries have eclipsed the importance of farming. Currently 22 percent of the population are farmers, but their production accounts for only 6 percent of the country's economy. The agricultural industry is plagued by droughts, encroaching desert, poor irrigation, and lack of machinery as well as by government policies that favor industry over farming. Most food produced is for local consumption; the most common crops include wheat, barley, corn, and rice, as well as fruits and vegetables. However, Algeria is able to produce only 25 percent of its food needs. Thirty percent of the labor force is employed by the government; 16 percent in construction and public works; 13 percent in industry; and 5 percent in transportation and communications. The country has a serious problem with unemployment, with a rate of 30 percent. This has lead a number of men to migrate to the cities in search of work. There also are a significant number of Algerians who have immigrated to France to find jobs. Many of them return home in the summer to see their families. L and Tenure and Property When the country was under French rule, the colonizers owned the best farmland, while the Algerians were forced to work the less fertile areas. In the southern plateau and desert regions in particular, many people are nomadic tent-dwellers, who lead their animals from one pasture to another and lay no claim to any land. At independence, the government set up cooperative farms and made some attempt to redistribute land under a socialist model. Under Ben Bella's March Decrees of 1963, which allowed the takeover of property abandoned by French colonists, the government itself became the owner of the best farmland, as well as factories, mines, banks, and the transportation system. However, economic inequality has remained a pressing problem and has lead to riots and violent outbreaks. Commercial Activities The center of commercial life in Algeria is the souk ,large, open-air markets where farmers and craftspeople sell their products. One can buy locally produced meat, fruits, vegetables, and grainsoats, barley, grapes, olives, citrus fruitas well as woven rugs, jewelry, baskets, metalwork, and other crafts. Souks are held regularlyin regional centers, as well as in the old districts of major cities. Traditionally things were