Arab Cuisine

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
The vast majority of Arabs live in the Fertile Crescent, the Nile Valley, or the northern parts of Tunisia, Algeria, and Morocco. There is a 1,000-mile gap between the Egyptian and Tunisian population centres, and from the later 8th to the early 16th centuries, the sparsely inhabited southern shore of the Gulf of Sirte was nearly always a no man’s land between rival states. As a result, a line can be drawn through the middle of Libya dividing Arabs into easterners and westerners, who differ in language, customs, and cuisine.