Professor Mohamed Habida conference-debate on [the vegetarian Morocco, agriculture and food before colonialism] المغرب النباتي الزراعة والأغذية قبل الاستعمار

The history of food in Morocco is still at the beginning stage of its scientific evolution and is a subject that inspires few researchers. Beside the political relations, the economic and social structures and cultural life, the topic of food stems from an interest in the history of daily life and what is called “material culture”.

Mohamed Habida’s book is a valuable contribution to this new workshop, he doesn’t focus on taste, or table manners or food rituals; however, he has established a productive intersection between the view of the historian and that of the biologist and the nutritional world.

Mohamed Habida, professor of social history at Ibn Tofail University, Kenitra