الأحد 29 جوان 2025

Yasmina Sellam Silences Doubters: Couscous Is Deeply Algerian, and the Evidence Speaks for Itself

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Yasmina Sellam Silences Doubters: Couscous Is Deeply Algerian, and the Evidence Speaks for Itself

✍️ BY: Dr. Hana Saada

Renowned Algerian Academic and Chef Reaffirms the Origins of Algeria’s Culinary Symbol, Demanding Historical Proof from Opponents

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Algiers, Algeria | June 29th, 2025 — In a sharp and scholarly rebuke to renewed attempts at cultural appropriation, Yasmina Sellam, celebrated Algerian academic, chef, and culinary historian, has categorically reaffirmed the Algerian origins of couscous, a traditional dish often contested in the Maghreb region.

Speaking to Algerian media outlets following the international acclaim for her book “Couscous: Roots and Colors of Algeria”, Sellam declared, “Those who claim otherwise must present documented historical evidence. We, on our side, speak with documents, academic research, and culinary heritage.”

“This is not a matter of opinion or hearsay,” she emphasized. “Whoever denies the Algerian identity of couscous must support their argument with historical proof. Otherwise, these statements are baseless and intellectually unserious.”

Sellam, whose research is rooted in academic rigor and historical documentation, underlined that scholars do not respond to every populist claim, especially when those claims attempt to falsify centuries-old traditions. “A serious academic works with facts, not fantasy,” she asserted.

Couscous as Cultural Anchor and Symbol of Identity

Sellam’s recent remarks come in the wake of fresh attempts by voices in neighboring countries to appropriate couscous as their own, sidelining Algeria’s longstanding culinary tradition. However, Sellam is unshaken. “We speak about our own heritage, within our borders, based on knowledge and dignity,” she said. “A person of honor does not engage in hollow debates. Let the facts speak.”

Her definitive response reflects a broader national sentiment in Algeria—one that increasingly views gastronomy as a key component of cultural sovereignty in the face of persistent regional attempts to rebrand elements of Algerian heritage.

International Recognition for Algeria’s Culinary Legacy

Yasmina Sellam is no stranger to international acclaim. Her book “Couscous: Roots and Colors of Algeria” recently won first prize at the 2025 Gourmand World Cookbook Awards, held in Portugal—one of the world’s most prestigious culinary literary competitions. This marks her second win, following her earlier success in Sweden, where her book “Memory of Algerian Culinary Art” was named one of the top three historical culinary works worldwide.

Sellam’s work meticulously documents the regional diversity, historical evolution, and cultural symbolism of Algerian couscous, making it not merely a cookbook but a cultural manifesto. Through her writing, she seeks not only to preserve Algerian heritage but to restore the rightful place of Algerian cuisine on the world stage.

Sellam insists that her mission is not about competition or nationalism, but about truth and respect for historical authenticity. “My writings,” she said, “are a tribute to my country, Algeria. We have nothing to prove to anyone—we have documents, heritage, and centuries of tradition on our side.”

As Algeria continues to assert its cultural identity in global forums—from UNESCO to international gastronomy festivals—voices like Yasmina Sellam’s are critical in defending intangible heritage against distortion, and in championing culinary diplomacy rooted in pride, evidence, and respect.

 

 

 

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