Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

• 전희정 | Chun, Hui-Jung