“Yasmina Salam” book in the final of the global cooking awards – ryan
The book “The Couscous, the roots and colors of Algeria” by Algerian writer Yasmina Salam, the final stage of the international “Gormon World” competition for the year 2025, is one of the most prominent international awards for cooking literature, celebrating the best cooking books from all over the world.
On Thursday, a meeting with the writer at the Culture Palace Moufdi Zakaria was organized in Algiers, in the presence of the Minister of Culture and Arts Zuhair Ballow, in which it shed light on this author, which was issued by the National Communication Corporation, Publishing and Advertising (Anab) in 2024.
Yasmina Salam explained that her book is competing in the category of “Culture Culture” alongside other books from several countries, including Turkey and Portugal, noting that the announcement of the final results of the competition will be on June 19 in Portugal.
She added that this participation is the second for her in the competition, after her victory“Gormon” Award in 2023 On its first author, “The Memory of Cooking in Algeria: History of Recipes” issued in 2022.
The author emphasized that the couscous represents the focus of its book, as it is a deep symbol of the Algerian cultural identity, and a traditional class rooted in national history since ancient times.
The book reviews the historical roots of the couscous, its origins, its multiple types, and its components, as well as highlighting the techniques of its fate, and the most famous recipes for its preparation in various regions of Algeria. The writer also indicated that the couscous was included in 2020 as part of the representative list of the infinite cultural heritage of humanity by UNESCO, in the name of Algeria and three other Maghreb countries.
(Tagstotranslate) Cooking Literature (T) Couscous (T) Zuhair Ballo (T) Gormon