Inherited Flavours, Shared Flavours

The book contains the proceedings of a symposium organised by a research team at the Tunisian Academy of Sciences, Letters, and Arts “Beit al-Hikma”. This team focuses on food studies and cultures in the Mediterranean region and Islamic World in partnership with the Djerba Cultural Center.

The symposium took place on November 20-21, 2022, alongside the Francophonie Summit. The book addresses the elements of richness in the Tunisian culinary heritage , as seen in its numerous cultural and religious sources.

The approaches of academics and researchers focus on the phenomenon of coexistence between Muslims, Jews, and Christians throughout history, which has led to various forms of food acculturation. It is therefore natural for every cultural and religious project to contribute its accumulated food industries, traditions, and culinary experiences.

Consequently, a shared cultural legacy is established, encompassing shared flavours, shared tastes, and shared food industries.