Music and cuisine of the Sefardi

What parallel can we establish between cuisine and Jewish music?

Both of them drew their speciality in the environing culture of the various Jewish communities.
Eastern songs describe thus a wide range of dishes with spicy notes: from the couscous to the full fish, from loubia to the fricassee, from the merguez to banatage...

Maurice Arrouasse, caterer, man of radio and great expert of Oriental songs, will make us discover with music the traditional dishes of the Sefardi community of North of Africa, with, at the end of the show, a blink to Israel, host country for all the world’s cuisine.

Musiques et cuisines juives séfarades - Hervé Roten (Judaïques FM 94.8)

Officer of the Ordre of Arts and letters, PhD in musicology at Paris University Sorbonne, prize-winning graduate from the Conservatoire National Supérieur de Musique et de Danse de Paris, Hervé Roten is the director of the European Institute for Jewish Music since its creation in 2006.
Ethnomusicologist, he quickly developed an interest in the safeguard and digitization of archives, subjects he taught for several years in Reims and Marne-La-Vallée universities.
Author of many articles, books and recordings related to Jewish music, producer of radio programs, Hervé Roten is recognized today as one of the best specialists of Jewish music in the world.