"The veritable cuisine tunisienne" is the first book of Tunisian cuisine. It was published in 1922 by Jacques Vehel. In 2003, Yassine Essid oversaw the republication. The peculiarity of this book, which becomes its peculiarity is that there is no distinction between Muslim and Jewish cuisine kitchen. French and Italian dishes are described. Are not taken into account the differences in religion, tradition and culture, but an intelligent open-mindedness of the compound in anticipation of the real essence of globalization. Recall that we are talking about Tunisia at the beginning of last century. The past seems the future.
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