National Colloquium on Culinary Art and Food Rituals in Algeria, M'Sila

The University Mohamed Boudiaf of M'Sila, through its Faculty of Letters and Languages and its Laboratory of Theoretical and Practical Linguistic Studies, is holding a national hybrid colloquium entitled "Culinary art and food rituals in Algeria: symbolic representations and cultural practices".

The colloquium treats Algerian culinary art not only as a food practice but also as an element of culture, identity and collective memory. Discussions cover the symbolic meanings linked to dishes, culinary gestures, eating habits, ceremonies and rituals that accompany the preparation and consumption of food in the different regions of Algeria. It also examines how culinary traditions pass on values, know-how and social and cultural belonging between generations, with particular attention to local traditions and the intangible heritage of the Hodna region.

The event brings together researchers, teachers, doctoral students and specialists in heritage, languages, culture and the human sciences. It aims to promote the national gastronomic heritage and encourage its documentation, preservation and transmission to future generations.