A richly documented survey of modern Moroccan history that will enthral those searching for the background to present-day events in the region.

Moroccan culture today is a blend of Berber, African, Arab, Jewish, and European influences in an Islamic state. Morocco's strategic position at the tip of North Africa just below Spain has brought these cultures together through the centuries. The parallels with African and Middle Eastern countries and other Muslim cultures are drawn as the major topics are discussed, yet the uniqueness of Moroccan traditions, particularly those of the indigenous Berbers, stand out. The narrative emphasizes the evolving nature of the storied subcultures. With more exposure to Western-style education and pop culture, the younger generations are gradually turning away from the strict religious observances of their elders. General readers finally have a substantive resource for information on a country most known in the United States for the Humphrey Bogart classic Casablanca, images of the souks (markets), hashish, and Berber rugs. The strong introduction surveys the people, land, government, economy, educational system, and history. Most weight is given to modern history, with French colonial rule ending in 1956 and a succession of monarchs since then. The discussion of religion and worldview illuminates the Islamic base and Jewish communities but is also notable for the discussion of Berber beliefs in spirits. In the Literature and Media chapter, the oral culture of the Berbers and the new preference for Western-style education and use of French and even English are highlights. The Moroccans are renowned as skilled artisans, and their products are enumerated in the Art and Architecture/Housing chapter, along with the intriguing descriptions of casbahs and old quarters in the major cities. Moroccans are hospitable and family oriented, which is reflected in descriptions of their cuisine and social customs. Moroccan women seem to be somewhat freer than others in Muslim countries but the chapter on Gender Roles, Marriage, and Family shows that much progress is still needed. Ceremonies and celebrations are important cultural markers that bring communities together, and a wealth of religious, national, and family rites of passage, with accompanying music and dance, round out the cultural coverage.

Casablanca is the exciting debut from Moroccan chef Nargisse Benkabbou. This book features more than 80 recipes for simple and satisfying dishes such as Artichoke tagine with peas, baby potatoes & preserved lemons, Peach & ras el hanout short rib stew with garlic mash and Sweet potato & feta maakouda. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Kefta & kale mac & cheese, Roasted almond & couscous stuffed poussin and Moroccan mint tea infused chocolate pots. Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

Black Morocco: A History of Slavery, Race, and Islam chronicles the experiences, identity and achievements of enslaved black people in Morocco from the sixteenth century to the beginning of the twentieth century. Chouki El Hamel argues that we cannot rely solely on Islamic ideology as the key to explain social relations and particularly the history of black slavery in the Muslim world, for this viewpoint yields an inaccurate historical record of the people, institutions and social practices of slavery in Northwest Africa. El Hamel focuses on black Moroccans' collective experience beginning with their enslavement to serve as the loyal army of the Sultan Isma'il. By the time the Sultan died in 1727, they had become a political force, making and unmaking rulers well into the nineteenth century. The emphasis on the political history of the black army is augmented by a close examination of the continuity of black Moroccan identity through the musical and cultural practices of the Gnawa.

Presents an introduction to the food of Morocco, with eighty recipes for appetizers, tangine, coucous dishes, and stuffed pastries, along with a discussion of the country's history and diverse culinary culture.

Morocco is a North African country that is located on the edge of the Sahara Desert. It is bordered by the Atlantic Ocean to the west, the Mediterranean Sea to the north, and Algeria to the east. The country is known for its vibrant culture, stunning architecture, and delicious cuisine. Morocco has a diverse population with over 30 million people, including Arabs, Berbers, and Europeans. Moroccan Arabic is the most commonly spoken language, but French is also widely spoken. The country's history is rich and varied, having been influenced by the Roman Empire, Islamic Caliphates, and European colonialism. Morocco gained independence from France in 1956 and has since become a constitutional monarchy. Tourism is a significant industry in Morocco, with millions of visitors each year coming to experience the country's colorful markets, ancient mosques and palaces, and picturesque landscapes.