الخبز و التراتبية الاجتماعية في الجزائر خلال القرن التاسع عشر

Abstract EN

Food is one of the subjects on which research is still forgotten by Algerian researchers, despite its great importance for revealing cultural and social identity and standard of living.

This study thus brought to light the most widespread food among them, the bread which is a distinct phenomenon for the countries of the sea.

Medium white.

This study focuses on the types of bread that prevailed in Algeria in the 19th century and which reflect the social hierarchy through what was approached by the rich and chic class, which was characterized by the quality of the types of taste of the leaves and influenced by foreign models, especially Andalusia, Turkey and even France, and what was prevalent among poor breads.

Brown is based on barley, bran, even pinnacles, oak or a mixture of different grains, known as bumut.

Although the tables of the rich are characterized by abundance, the tables of the poor are characterized by scarcity and their purpose is not to display luxury and luxury as much as it was intended to meet biological needs, in particularly with the results of the events of the 19th century since the end of the Ottoman presence and the beginning of the French occupation which destroyed social and economic structures, which led to a decline in the standard of living of the population, while society has moved from the stage of producing and securing its food, to a stage where it can no longer do so, so that the types of bread of the 19th century in Algeria become a clear expression of the social hierarchy and the level of life within it