{"id":198782,"date":"2020-12-17T21:01:21","date_gmt":"2020-12-17T20:01:21","guid":{"rendered":"https:\/\/www.realites.com.tn\/?p=198782"},"modified":"2020-12-17T21:01:21","modified_gmt":"2020-12-17T20:01:21","slug":"le-couscous-desormais-au-patrimoine-immateriel-de-lunesco","status":"publish","type":"post","link":"https:\/\/realites.com.tn\/fr\/le-couscous-desormais-au-patrimoine-immateriel-de-lunesco\/","title":{"rendered":"Le couscous d\u00e9sormais au patrimoine immat\u00e9riel de l\u2019Unesco"},"content":{"rendered":"<div>Apr\u00e8s une candidature commune de quatre pays du Maghreb o\u00f9 les recettes de ce mets populaire se d\u00e9clinent \u00e0 l\u2019infini, le couscous, plat embl\u00e9matique de l\u2019Afrique du Nord, est officiellement entr\u00e9 mercredi 16 d\u00e9cembre au patrimoine culturel immat\u00e9riel de l\u2019Unesco.<\/div>\n<div>La Tunisie, l&rsquo;Alg\u00e9rie, le Maroc et la Mauritanie, qui se sont longtemps disput\u00e9 la paternit\u00e9 de ce plat ancestral \u00e0 base de semoule de bl\u00e9 dur, d\u2019orge ou de ma\u00efs, servi avec l\u00e9gumes et viande ou poisson savamment \u00e9pic\u00e9s, ont d\u00e9pos\u00e9 un dossier \u00ab Savoirs, savoir-faire et pratiques li\u00e9s \u00e0 la production et \u00e0 la consommation du couscous \u00bb aupr\u00e8s de l\u2019Unesco.<\/div>\n<div><\/div>\n<div><strong>*Autant de recettes que de noms<\/strong><\/div>\n<div>Mercredi, les repr\u00e9sentants des quatre pays ont dit tour \u00e0 tour leur \u00ab joie \u00bb et leur \u00ab fiert\u00e9 \u00bb pour cette reconnaissance gastronomique et culturelle, lors de la c\u00e9r\u00e9monie officielle retransmise sur le site Web de l\u2019Unesco. Dans les quatre pays, \u00ab femmes et hommes, jeunes et moins jeunes, s\u00e9dentaires et nomades, issus du monde rural ou citadin, ainsi que de l\u2019\u00e9migration \u00bb s\u2019identifient \u00e0 ce \u00ab mets embl\u00e9matique \u00bb propos\u00e9 dans les plus modestes restaurants et revisit\u00e9 par les plus grands chefs, selon le dossier de candidature.<\/div>\n<div>\u00ab L\u2019esprit du couscous est l\u2019expression de la vie en soci\u00e9t\u00e9 \u00bb, souligne le dossier qui ne donne aucune recette, information culinaire potentiellement sensible. Pr\u00e9sent \u00e0 tous les \u00e9v\u00e9nements familiaux ou culturels, que le moment soit \u00ab heureux ou tragique \u00bb comme le rappelle le document, le plat ancestral a en effet autant de recettes que de noms. Appel\u00e9 selon les r\u00e9gions \u00ab Seksou \u00bb, \u00ab Kosksi \u00bb, \u00ab Kseksou \u00bb, le mot \u00ab couscous \u00bb est issu de la transcription latine des termes berb\u00e8res \u00ab Seksu \u00bb, \u00ab Kuseksi \u00bb et \u00ab Kseksu \u00bb (grains bien roul\u00e9s).<\/div>\n<div><\/div>\n<div><strong>*Un compromis entre quatre pays<\/strong><\/div>\n<div>Certaines populations du Sahara l\u2019appellent \u00ab Ucu \u00bb (nourriture en langue amazighe). En Tunisie et Alg\u00e9rie, on le nomme aussi \u00ab na\u00e2ma \u00bb.<\/div>\n<div>Il appara\u00eet sous la forme \u00ab kuskusi \u00bb dans les dictionnaires arabes \u00e0 partir du XIXe si\u00e8cle. Comme cela avait \u00e9t\u00e9 dit lors du d\u00e9p\u00f4t de candidature, en mars 2019, c\u2019est la premi\u00e8re fois que quatre pays du Maghreb unissent leurs efforts pour d\u00e9poser un dossier commun.<\/div>\n<div>L\u2019initiative a soulev\u00e9 des espoirs que le plat populaire soit la mise en bouche d\u2019un rapprochement politique. En septembre 2016, l\u2019annonce par l\u2019Alg\u00e9rie de d\u00e9poser un dossier \u00ab couscous \u00bb \u00e0 l\u2019Unesco avait suscit\u00e9 l\u2019ire de son voisin marocain, grand rival politique, diplomatique et culturel. Un accord avait ensuite \u00e9t\u00e9 trouv\u00e9. Mais des orgueils nationaux mijotent encore : la ministre alg\u00e9rienne de la Culture, Malika Bendouda, a ainsi tenu \u00e0 souligner que son pays \u00ab \u00e9tait parmi les pr\u00e9curseurs de la gen\u00e8se de ce plat \u00bb, mercredi lors de la c\u00e9r\u00e9monie officielle.<\/div>\n<div>\u00ab J\u2019ai d\u00e9j\u00e0 go\u00fbt\u00e9 les couscous alg\u00e9rien et tunisien, mais le meilleur est sans conteste celui du Maroc \u00bb, assure pour sa part Fatima Moussafir, 49 ans, cuisini\u00e8re \u00e0 \u00ab Dar Rbatia \u00bb, un restaurant traditionnel situ\u00e9 dans la vieille ville de Rabat, en vantant sa recette avec \u00ab sept l\u00e9gumes \u00bb et \u00e9pices \u00ab go\u00fbteuses \u00bb.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s une candidature commune de quatre pays du Maghreb o\u00f9 les recettes de ce mets populaire se d\u00e9clinent \u00e0 l\u2019infini, le couscous, plat embl\u00e9matique de l\u2019Afrique du Nord, est officiellement&hellip;<\/p>\n","protected":false},"author":60,"featured_media":198807,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-198782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - 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