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The book, published in 2022 by Anep, was selected as one of the top 3 contenders in the "Culinary History" category, where books from 18 other countries, renowned for their distinguished culinary arts, were selected, including China, Turkey and Portugal.

The book was also shortlisted in the 'Celebrity Chef-World' and 'Mediterranean-Dun Gifford Award' categories.

Yasmina Sellam said she was delighted, both personally and on behalf of Algeria, by these accolades, stressing that Algeria is "not only the largest African country in terms of surface area, but also in terms of its history and heritage, including its culinary art," she told APS.

The competition's organisers, who had 230 countries and regions competing with 100,000 books and publications in all categories, described the book as "an important and essential contribution to the world's culinary history."

The 110-page book by Yasmina Sellam is the fruit of research and documentation on the history of food since prehistoric times.

In addition to a section devoted to the history of food in the world since the Neolithic period, a second chapter uncovers 37 of the oldest Algerian recipes, presented in great detail.

These include "Numidian chicken" and stuffed dates, mentioned by Apicius, a figure from Roman high society, "Hrira," "Bississe Argane," "Mirkas-Merguez," "Ros El Bratel," "Sfiriya," "Halwet Laaneb," "Tfina," and jasmine tea.

The famous Algerian couscous, now a World Heritage Site, is inevitably mentioned, in all its diversity and authenticity.

A key member of the highly watched 'Master Chef Algeria' television competition, she has been running her own 'Dar Djeddi' table d'hôtes since 2011.

The "Gourmand World Cookbook awards" were launched in 1995 and each year reward the world's best books on food. [/ECR]