What does this have to do with Algerian cuisine? Well...
Recipes and Stories from the ‘Little Italy’ Communities Across America-An Online Book In-Progress
by Skip Lombardi and Holly Chase
A big thank you to Charles Perry for mentioning this online cookbook. And thank you to Holly for emailing me a very thoughtful response to the comment I left on their blog.
One of the things I find fascinating about the Italian-American culinary heritage in the United States is that so many of the immigrants came from "south of Rome" like the Italian pieds-noirs and workers who came to Algeria during French colonialism at about the same time period.
"Between 1860 and 1917, four and a half million Italians emigrated to America...Eighty percent of the Italians came from “south of Rome”—a slightly derogatory term used by Italians who came from “north of Rome.” Most of the southerners were poor contadini and giornalieri, sharecroppers and day-laborers from Abruzzi, Campania, Calabria, Puglia, and Sicily. Many of these immigrants were also skilled artisans, but the language barriers, prejudice, and licensing restrictions they encountered often prevented them from working at their trades. So, initially, most worked at the same menial jobs as their paesani, countrymen."