Berber cuisine for acculturation. Couscous and "tajine" are the principal dishes for special feasts and celebrations. "Much of the content of this article comes from , accessed July 31, 2006." Berber cuisine The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa. The traditional cuisine draws influences from Morocco's Atlas mountains and heavily populated Berber cities and regions, as well as Algeria's Berber cities and regions. Berber cuisine differs from one area to another within North Africa. For this reason, every dish has a distinct and unique identity according
Names of the Berber people and English when spelled "Berber". The term appeared first in the 4th century in the religious conflicts between Saint Augustine, a Numidian Berber-Roman bishop of the Catholic faith, and the Berber Donatists of the Donatism faith who were allies of the Barbarian Vandals. The Vandals migrated from Iberia (modern Spain and Portugal) where they were assailed by the Gauls allied to the Romans, and settled west of the Roman city of Carthage (in modern Tunisia) in the highlands (in modern Algeria). Derived terms include the toponym Barbary and the animals Barb horse and Barbary duck. The Greek term "βάρβαρος /