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Description
All over the worldly historic period of humanity Oak tree forest has played a major role in food security providing a wide range of diversified food sources and constituting an essential element of climate resilience. Mediterranean Acorn-based food literature was found to be out of date and incomplete. Our curiosity prompted us to study related literature papers on the subject, the main aim of which was to highlight historical acorn recipes in the Mediterranean and indicate the main locations of Quercus trees in Morocco, in addition, ethnographic data collected from 34 people in 4 rural northern regions and 3 weekly souks.
This study records various categories of traditional acorn-based food in the Mediterranean from the documentation of ancient historical sources which demonstrated its culinary utilization in flour, breed, couscous, cookies, cake, pastries, soup, coffee, tea, and oil or consumed boiled, fresh or roasted with ash. In Morocco, two groups of Quercus Trees were distinguished Sclerophyll (Q. suber, Q. ilex = Q. rotundifolia and Q. coccifera) and deciduous (Q. faginea, Q. pyrenaica = Q. toza and Q. lusitanica = Q. fruticosa Brot.,Q. humilis Lam). Through the main results of fieldwork and literature review analysis, we are mapping the geographic Moroccan Quercus Tree distribution. In the Northern region even if the reclamation of historic Acorn food preparation has only been given by five interviewers. Greater detail as to its utilization as based food is found in the memory of the elderly population, and exact information also appears in rural regions where the Quercus trees are largely distributed.
