Photos aggregator

riot-baby posted a photo:

Sucking bad coffe kills.

Sucking young blood sucks.

For two weeks starting May 23th, Al Marsa (A Tunis suburb)would be totally busy with arts: a lot of exhibitions of painting, sculpture and photography especially open for amateurs showing up their skills, a challenge is in the middle of the event, in fact last year’s photography winner was Zied a close friend and an extremely talented photography who survived a film photography experience with a devil’s eye. The deadline for sending the works is over and I may be doing something next year, I’m wiling to get there myself and take a look around.

A pre-selection is already available including a lot people I know:

Téja Guiza
Image de Tunisie II
Emna Chaabouni Profil
Harmel-Mezhoud Fethia
Mosquée
Trabelsi Faten
Evasion 2
Ben Soltane Mohamed
Location gratuite d’espace
Souissi Douraîd
Sans titre I
Sans titre II
Paatto Megdiche Jacqueline Fatima
Ben Saîd Amira Le Printemps
Les barques
Fakhfakh Yassine Damier
Equilibre Selon…
Chelbi Mondher Fernand
Ben Naouar Lobna Mosquée
Coupole
Ellouze Yassine Filles
Bahri Imen Les couleurs de la vie
Ma Richesse
Shili Leîla Nature Morte
Sans Titre
Khrouf Kchaou Aîda Concept
Azaîez Khedija Café Expresse 1
Guiga Nebiha Soleil des moissons
Composition en violet
Ben Othman Med. El Hedi Impressions D’Afrique
Medini Mohamed Femme à la contrebasse
Mehiri Mounir L’arbre comme je le vois I
L’arbre comme je le vois II
Bennani Ines Sans Titre I
Sans Titre I
Soumer Henda Bécassine
Ben Jemaa Moncef Regard
Mosbah Chiraz Sans domicile fixe
Lueur Errante
Mahjoub Alia
La Lumière
Bouafif Jamila Nature Morte (Oignon)
Dziri Anis L’artiste
L’impasse
Sami Hedia Interruption
Richesse
Yoann Cimier
L’ouverture
Péninsule
Hosni Noura Théière
Feuille géante
Slim Zahra Désir Elle
Consommation télévisée
Bouzdira Hazar Vision
Ben Ayed Maya Entre les lignes I
Entre les lignes II
Gmach Nasri Takrouna
Chouchène Afifa
Un mot dans le vent
Mot libre
Labat Henri Black Mona
Sidommou Imed Sabbat
Chemin Obscure
Skik Rabaa Quarantaine
Incarcération
Saadi Tharouet Cadence
Ferchichi Miriam Danse contact
Lignes radioactives

Take a lokk at [Mars Arts(French)]

And thanks to Jeune Tunisiene to let me know.

Powered by Photoblog.com

3abbess posted a photo:

A photo of the preparation of our couscous reserve for a year to come. the tradition of making couscous at home is dying year after year because of the mechanization of couscous manifacture what make it easier to get evrywhere but still kills the tradition.

Couscous (IPA /kÊŠskÊŠs/ – Berber Seksu – Arabic: كسكس[1]) is a food of the Maghreb of Berber origin. Couscous consists of spherical granules which are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm or 1/26th inch in diameter (after cooking)[citation needed]. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its rapid preparation time.

The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, "food". It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.

Manufacturing
The couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep the pellets separate, and then sieved. The pellets which are too small to be finished grains of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous. Sometimes salt is added to the semolina and water.

This process is very labour intensive. Traditionally, groups of women would come together and make a large batch of couscous grains over several days. These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and is sold in markets around the world.

From Wikipedia

Powered by Photoblog.com