Home›Sources›Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)SourcesKnowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)UNESCO ICH Nomination FileCitation FormatsGeneral ReferenceGeneral Reference Citation TextFood and Drink Atlas. "Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)." Accessed August 30, 2026. https://food.interactiveatlas.org/sources/unesco-ich-couscous-2020.Copy General ReferenceAPA StyleAPA Style Citation TextFood and Drink Atlas. (n.d.). Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602). Retrieved August 30, 2026, from https://food.interactiveatlas.org/sources/unesco-ich-couscous-2020Copy APA StyleBibTeXBibTeX Citation Text@misc{foodanddrinkatlas-knowledge-know-how-and-practices-pertain, author = {Food and Drink Atlas}, title = {Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)}, year = {2026}, url = {https://food.interactiveatlas.org/sources/unesco-ich-couscous-2020}, note = {Accessed August 30, 2026} }Copy BibTeXReference and ClassificationVerifiedThe UNESCO nomination file, reference RL 01602, that inscribed couscous production and consumption knowledge, jointly submitted by Algeria, Mauritania, Morocco and Tunisia, onto the Representative List of the Intangible Cultural Heritage of Humanity in 2020.FactsSourcesClaims Backed By This Source (12 claims)Comments (0)Reader Challenges (0 open reader challenges)FactsPublisherWell-attestedUNESCO Intangible Cultural HeritagePublication YearWell-attested2020URLWell-attestedhttps://ich.unesco.org/en/RL/knowledge-know-how-and-practices-pertaining-to-the-production-and-consumption-of-couscous-01602Source TypeWell-attestedreferenceReliability TierWell-attested1An official nomination file submitted jointly by four national governments and accepted by UNESCO into the Representative List of the Intangible Cultural Heritage of Humanity.SourcesKnowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)tier 1UNESCO Intangible Cultural Heritage, 2020View the SourceClaims Backed By This Source (12 claims)This source backs 12 claims across the atlas. As facts: 8 well-attested. As cited relationships: 2 holds. Plus 2 entities citing it as a general reference with no single fact or relationship attached.Disposition By TopicSources, 6 claims: 6 well-attested.Dishes, 4 claims: 1 well-attested, 2 holds, 1 general references.Cuisines, 2 claims: 1 well-attested, 1 general references.Well-attested8CuisinesNorth African CuisineDishesCouscousSourcesKnowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)Holds2DishesCouscousGeneral References2CuisinesNorth African CuisineDishesCouscousComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0 open reader challenges)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.View At A Past YearThe atlas records no dated fact of its own for this entry, so there is no other year to choose.Show This Year