Diaspora
One of Europe’s largest North African diasporas, and it is concentrated: FRANCE above all, then SPAIN, ITALY, BELGIUM and the NETHERLANDS — where the Moroccan community is among the largest immigrant groups and where msemen, harira, tagine and mint tea are ordinary high-street food — plus Germany, Canada, the United States and the Gulf. The migration is largely post-1960s labour recruitment, much of it from the RIF and the Souss specifically rather than from Morocco generally, which is why particular regional kitchens travelled and others did not. ⚠ AND THE SEPARATE MOVEMENT THAT MUST NOT BE MERGED WITH IT: the Jewish Moroccan emigration to ISRAEL, FRANCE and CANADA between the 1950s and 1970s, which is a different population, a different period and a different cuisine — Moroccan food is now a major strand of Israeli cooking, and Mimouna is a public occasion there. Remittances are a significant share of the Moroccan economy, and the summer return of the diaspora is itself a documented food event in the north.
Languages: Moroccan Arabic, Tarifit, Tachelhit, Judeo-Moroccan Arabic
Largely post-1960s labour recruitment, much of it from the Rif and the Souss specifically rather than from Morocco generally.
⚠ A SEPARATE MOVEMENT that must not be merged with the labour migration: a different population, period and cuisine.
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