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
Proto-Berber language the basis of the lexical reconstruction of livestock-herding, a Proto-Berber 1 (PB1) stage around 7,000 years ago and a Proto-Berber 2 (PB2) stage as the direct ancestor of contemporary Berber languages. In the third millennium BC, proto-Berber speakers spread across the area from Morocco to Egypt. In the last millennium BC, another Berber expansion created the Berber peoples noted in Roman records. The final spread occurred in the first millennium BC, when the Tuareg, now possessing camels, moved into the central Sahara; in the past, the northern parts of the Sahara were much more inhabitable than they are now. The