{"id":42630,"date":"2022-01-14T10:00:30","date_gmt":"2022-01-14T10:00:30","guid":{"rendered":"https:\/\/jazairhope.org\/?p=42630"},"modified":"2022-01-13T14:54:30","modified_gmt":"2022-01-13T14:54:30","slug":"le-couscous-un-heritage-millenaire-richement-decline-en-algerie","status":"publish","type":"post","link":"https:\/\/jazairhope.org\/fr\/le-couscous-un-heritage-millenaire-richement-decline-en-algerie\/","title":{"rendered":"LE COUSCOUS, UN H\u00c9RITAGE MILL\u00c9NAIRE RICHEMENT D\u00c9CLIN\u00c9 EN ALG\u00c9RIE"},"content":{"rendered":"<p><strong>ALGER &#8211; Le couscous, reconnu en 2020 comme patrimoine immat\u00e9riel de l&#8217;humanit\u00e9, est un h\u00e9ritage commun aux pays du Maghreb, dont les premi\u00e8res traces seraient plus probablement rep\u00e9r\u00e9es en Alg\u00e9rie qu&#8217;ailleurs o\u00f9 il se d\u00e9cline en une infinit\u00e9 de mets aussi subtils qu&#8217;originaux, \u00e0 m\u00eame de lui octroyer l&#8217;aura internationale qui lui est due.<\/strong><\/p>\n<p>Plat embl\u00e9matique de l&#8217;Afrique du Nord, le dossier du couscous a \u00e9t\u00e9 pr\u00e9sent\u00e9 pour classement \u00e0 l&#8217;Organisation des Nations unies pour l&#8217;\u00c9ducation, les Sciences et la Culture (UNESCO), sous le th\u00e8me du &#8220;savoir-faire et pratiques li\u00e9es \u00e0 la production et \u00e0 la consommation du couscous&#8221;, et ce, apr\u00e8s des rounds de r\u00e9unions entre experts maghr\u00e9bins pour aboutir \u00e0 un projet &#8220;commun et rassembleur&#8221;.<\/p>\n<p>Et c&#8217;est Alger qui avait abrit\u00e9, en 2011, le 1er conclave r\u00e9gional puis la 1\u00e9re r\u00e9union des ministres de la Culture maghr\u00e9bine, en mai 2018, avait rappel\u00e9 Slimane Hachi, ancien directeur du Centre national de Recherches pr\u00e9historiques, anthropologiques et historiques (CNRPAH), dans une intervention \u00e0 l&#8217;issue de ce classement.<\/p>\n<p>Pour son successeur \u00e0 la t\u00eate dudit Centre, Farid Kherbouche, la c\u00e9r\u00e9aliculture remonte \u00e0 la pr\u00e9histoire (5000 ans), arguant des fossiles de grains de bl\u00e9 et d&#8217;orge retrouv\u00e9s dans une grotte de Galdamen (B\u00e9jaia) et de l&#8217;existence d'&#8221;une production de bl\u00e9 quasi industrielle durant le r\u00e8gne de Massinissa dont une partie \u00e9tait export\u00e9e en Gr\u00e8ce, \u00e0 Rome, en Mac\u00e9doine&#8230;etc. &#8220;, pr\u00e9cise-t-il \u00e0 l&#8217;APS.<\/p>\n<p>L&#8217;expert d\u00e9duira &#8220;une tr\u00e8s forte probabilit\u00e9 de l&#8217;existence du couscous \u00e0 cette \u00e9poque, car c&#8217;est une technique tr\u00e8s complexe et tr\u00e8s ancienne, voire m\u00eame ant\u00e9rieure \u00e0 Massinissa&#8221;, notant qu&#8217;eu \u00e9gard aux enjeux financiers que cet ingr\u00e9dient repr\u00e9sente aujourd&#8217;hui, l&#8217;id\u00e9e de son classement \u00e0 l&#8217;UNESCO par la France et l&#8217;Italie avait pris son chemin avant que les \u00c9tats du Maghreb ne le fassent.<\/p>\n<p>De multiples \u00e9crits \u00e9trangers, \u00e0 l&#8217;instar du sp\u00e9cialiste des cultures turque et maghr\u00e9bine, Alain Modelet, et de l&#8217;historien grec, Polybe, attestent \u00e9galement de l&#8217;essor commercial autour de cette c\u00e9r\u00e9ale, sous l&#8217;impulsion du roi berb\u00e8re.<\/p>\n<blockquote><p><strong><em>Pour l&#8217;historien et arch\u00e9ologue, Abderrahmane Khelifa, l&#8217;\u00e9tendue g\u00e9ographique du couscous va de Siwa en \u00c9gypte, \u00e0 Tripoli (Libye), en passant par la Tunisie, l&#8217;Alg\u00e9rie, et le Maroc, soit de &#8220;l\u2019Ouest du Nil jusqu&#8217;aux rivages atlantiques&#8221;, \u00e9voquant la r\u00e9plique du p\u00e8re de la Sociologie, Ibn Khaldoun, \u00e0 une interrogation sur son origine : &#8220;Je viens d&#8217;une r\u00e9gion o\u00f9 nous nous coupons les cheveux, portons le burnous et mangeons du couscous!&#8221;<\/em><\/strong><\/p><\/blockquote>\n<p>Et d&#8217;ajouter que, depuis Massinissa, la pr\u00e9sence du couscous a \u00e9t\u00e9 signal\u00e9e par nombre d&#8217;auteurs d&#8217;Andalousie, et ce, depuis le 10e si\u00e8cle, notant que, jusqu&#8217;au 16e si\u00e8cle, le couscous \u00e9tait pr\u00e9par\u00e9 en sauce blanche, la tomate n&#8217;\u00e9tant arriv\u00e9e du P\u00e9rou au Maghreb que depuis cette p\u00e9riode.<\/p>\n<p><strong>Lire aussi:\u00a0<a href=\"https:\/\/www.aps.dz\/societe\/114396-le-couscous-un-plat-federateur-rassembleur-et-reconciliateur\">Le couscous, un plat f\u00e9d\u00e9rateur, rassembleur et r\u00e9conciliateur<\/a><\/strong><\/p>\n<p>Pour sa part, le chercheur en patrimoine immat\u00e9riel, Abdelhamid Bourayou, qualifie de &#8220;logique&#8221; la classification r\u00e9gionale de ce savoir-faire, consid\u00e9rant, toutefois, &#8220;difficile&#8221; la localisation exacte de sa naissance, dans l&#8217;espace nord-africain.<\/p>\n<p><strong>Le 1er couscous export\u00e9 en Europe est&#8230;.alg\u00e9rien<\/strong><\/p>\n<p>Chef-cuisini\u00e8re et passionn\u00e9e d&#8217;art culinaire, Yasmina Sellam, a entrepris de profondes recherches sur ce patrimoine qui continue \u00e0 faire l&#8217;objet de &#8220;surench\u00e8res&#8221; quant \u00e0 sa paternit\u00e9, en d\u00e9pit du classement onusien. Elle rappelle que, durant la colonisation fran\u00e7aise en Alg\u00e9rie, l&#8217;industriel Daniel Ricci, italien d&#8217;origine, a \u00e9t\u00e9 le 1er exportateur du couscous alg\u00e9rien vers la France, \u00e0 la faveur de la mise en place, en 1853 \u00e0 Blida, d&#8217;un syst\u00e8me de s\u00e9chage du couscous par ventilation artificielle, avant que cette ville ne voit la naissance de la 1\u00e9re rouleuse m\u00e9canique de couscous au monde&#8221;.<\/p>\n<blockquote><p><strong><em>&#8220;C&#8217;est dire l&#8217;immense apport de l&#8217;Alg\u00e9rie pour ce patrimoine, gr\u00e2ce \u00e0 laquelle celui-ci a conquis le monde et qu&#8217;il a aujourd&#8217;hui la r\u00e9putation internationale qu&#8217;on lui conna\u00eet&#8221; , s&#8217;enorgueillit-elle, assurant, en outre, avoir retrouv\u00e9 dans des archives du D\u00e9partement fran\u00e7ais de la Guerre, l&#8217;inscription de la 1\u00e9re m\u00e9daille internationale d\u00e9cern\u00e9e, en 1849, \u00e0 un couscous alg\u00e9rien, \u00e0 l&#8217;issue d&#8217;un concours organis\u00e9 \u00e0 Paris.<\/em><\/strong><\/p><\/blockquote>\n<p>Originaire de Mila, la g\u00e9rante du Restaurant traditionnel &#8220;Dar Djeddi&#8221;, en r\u00e9f\u00e9rence \u00e0 l&#8217;ancestralit\u00e9 des mets propos\u00e9s, \u00e9num\u00e8re, entre autres, celui typique \u00e0 sa r\u00e9gion natale, cuit \u00e0 l&#8217;\u00e9touff\u00e9e et \u00e0 feu doux, dans une viande s\u00e9ch\u00e9e et accompagn\u00e9e de l\u00e9gumes frais, ou encore celui imbib\u00e9 d&#8217;eau de rose, servi \u00e0 la famille de la mari\u00e9e au lendemain des noces.<\/p>\n<blockquote><p><strong><em>&#8220;\u00c9merveill\u00e9, un Chef espagnol m&#8217;a demand\u00e9 l&#8217;autorisation de pr\u00e9senter ce plat \u00e0 son retour en Espagne&#8221;, raconte-t-elle, notant que le couscous associ\u00e9 au poisson &#8220;n&#8217;est pas exclusif \u00e0 l&#8217;Est alg\u00e9rien, contrairement \u00e0 ce qui est admis&#8221;, citant, entre autres mets ancestraux, le couscous \u00e0 la viande de chameau qui, une fois cuite, est \u00e9cras\u00e9e et pr\u00e9sent\u00e9e par-dessus le plat de service.<\/em><\/strong><\/p><\/blockquote>\n<p>Faut-il, par ailleurs, pr\u00e9ciser que chaque r\u00e9gion du pays offre plus d&#8217;une d\u00e9clinaison du couscous, si bien qu&#8217;il serait ardu de tous les r\u00e9pertorier, comme c&#8217;est le cas pour le couscous kabyle, dont les modes d&#8217;emploi et la composante des ingr\u00e9dients diff\u00e9rents, que l&#8217;on soit en haute ou en basse Kabylie, voire dans une circonscription administrative ou une autre.<\/p>\n<p>Ceci, sachant que dans l&#8217;Alg\u00e9rois (centre), c&#8217;est le couscous \u00e0 la sauce blanche et l\u00e9gumes frais qui est particuli\u00e8rement appr\u00e9ci\u00e9 et que dans l&#8217;Ouest, il peut \u00eatre une curiosit\u00e9 culinaire avec, par exemple, le couscous &#8220;Ma\u00e2mer&#8221;, consistant en un accompagnement de viande, de l\u00e9gumes et d&#8217;un boudin \u00e0 base d&#8217;abats et de semoule fine pr\u00e9alablement cuits.<\/p>\n<p>\u00c0 base de bl\u00e9, d&#8217;orge, ou de glands, achaland\u00e9 ou d\u00e9pourvu de viande, en sauce et accompagn\u00e9 de tous les l\u00e9gumes secs ou de saison, ou encore pr\u00e9sent\u00e9 avec ces derniers cuits \u00e0 la vapeur (Mesfouf, Afourou, etc) et arros\u00e9 d&#8217;huile d&#8217;olive, le registre du couscous alg\u00e9rien est, tout bonnement, in\u00e9puisable et souvent inspirant.<\/p>\n<p><em>Source\u00a0: APS<\/em><\/p>\n<p><strong>FC-DZ<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ALGER &#8211; Le couscous, reconnu en 2020 comme patrimoine immat\u00e9riel de l&#8217;humanit\u00e9, est un h\u00e9ritage commun aux pays du Maghreb, dont les&hellip;<\/p>\n","protected":false},"author":1,"featured_media":42632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[42],"tags":[],"class_list":["post-42630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-histoire-et-patrimoine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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