Marseille’s Migrant Cuisine

Lined up selling fruit and vegetables, street merchants serve Marseille’s southern borough of Noailles, known by locals as the “belly of Marseille,” famous for its culinary kaleidoscope of piquant Moroccan pastillas (pastries), Algerian mahjoubas (crepes) and French baguettes.
"Five hundred years later the Mediterranean became Rome’s nexus of trade and empire, and Marseille became one of its maritime centers. Now, mucem exhibits olive-oil amphorae from Anatolia, soapmaking paraphernalia from Syria, and sailing charts that show how to navigate from Algiers without running aground on the island of Mallorca. Atop the museum, Emmanuel Perrodin, Marseille’s leading culinary historian, sips black coffee. The panorama over France’s third-largest city takes in the seemingly limitless sea, ramparts of 17th-century forts and a few cereal silos from the 1920s. Passenger ferries chug to and from the modern successors of the Roman trading ports of Béjaïa and Annaba in Algeria, as well as the Mediterranean islands of Corsica and Sardinia. ... "
AramcoWorld (Video)