Céréales, pains, levains et fours dans la région d'El Hoceima by Dominique Caubet, Yildiz Aumeeruddy-Thomas

“…These ethnobotanical and linguistic studies in the Rif open the way to better understanding this knowledge, through the expression of language and the nature of exchanges between communities speaking different dialects.The Rif is an ideal situation for both linguists and ethnobotanists to study exchange situations, language contacts and food techniques, on the borders between Arabic-speaking and Berber-speaking groups.On the ethnobotanical level, this work allowed us to identify the operating chains of cereal processing into flour, bread and cooking methods, including a very rich lexicon explaining the importance of these products for the inhabitants of the two villages studied. …”
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