Crossing borders through food
Team Hybrides seeks to challenge prejudices against sub-Saharan immigrants in Morocco by comparing the cuisines of sub-Saharan countries to that of Morocco. They invited Moroccan chefs from sub-Saharan countries (the pilot project works with Senegal) to create fusion dishes and share them through intercultural dinners and workshops. To support this idea, the team analyzed the ingredients of Moroccan and Senegalese dishes. Additionally, they created a projection installation featuring a collage of images of Casablanca interacting with Senegalese music, an immigration infographic map of Africa, and an interactive display of ingredients.
Community Project Members:
- Abdellah Azergui
- Sabrine El Moutaouakkil
- Hicham
- Abdelkarim Bahtouki
