Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Tunisian_cuisine> ?p ?o }
- Tunisian_cuisine abstract "Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians, French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. A tagine in Tunisia, is very different from the Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah. Pork is not traditionally used since its consumption is forbidden in the Sharia, the religious laws of Islam.The openness to trade and tourism also brought international cuisines, like the Chinese, Indian, Japanese cuisine, or fast-food. Moreover, the intensification of commercial exchanges with Europe and the rest of the world, makes available products until then, unknown or unusual.Like all countries in the Mediterranean basin, Tunisia offers a \"sun cuisine,\" based mainly on olive oil, spices, tomatoes, seafood and meat.".
- Tunisian_cuisine thumbnail Lablabi.jpg?width=300.
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- Tunisian_cuisine wikiPageWikiLink Almond.
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