In Europe and nNorth America it is seems that the Moroccan food are started to be popular, p. People are askingsk me about: T tagine, couscous, Ttanjia, and that is really makes me glad as a Moroccan food enthusiast.

When you tell people about Moroccan food, usually couscous and tagine come to mind, both of which are delicious, b. But Moroccan food is way more then just those two platdishes .

One of the things I hadve been asked a lot, as a Moroccan living in a busy tourist area, is why some people seems more happier and more alivelier here than uothers (whether you agree or not ) , e. Even though we seem weto have more and wto have achieved more, my answer willis always be the same: it’s all about food one thing a. All what we eat is normally new, fresh w. We don’t buy food with a company label on it , so no plastic , l. Less processed food moreeans happyier people easy, but t. This is not all, it is more that — food brings us together w. We buy food from people, not companies. ,I actually like how that’s sound form people to people food ,and w. We eat infrom the same plate that’s tell more then you need to know , you see this way y, which tells you as much as you need to know. You can’t share a food with some you arepeople who disgust for me , orpeople you hate .

" I actually like how that’s sound form people to people food." I didn't understand this.

A lot of these corrections were just cutting and inserting punctuation.

lLove is always on the table for Moroccan people s.

Finding and growing food was and still is a big a part of who we are as species as people, and because of our remoteness different part of the world had built different methods and approaches, and we developed a unique style of how weto cook in ways which reflect who we are and how we see the world.

Again, I mainly adjusted your connecting devices.

I have realized with time that food is not just the macronutrients we put in our mouth, since i. It is not all about the what, you can have the same ingredient, but iit's also about the where and, the how and when and to whom, the when, and withe whom.

'To and with whom' is technically correct, but for the sake of brevity, 'the who' sounds better.

So, you see, food is deeper than what we all think, and to really comprehend a culture and understand it, and for people and to realize their value, to recognize their fears, toand see their preoccupations, you should truly taste their food, make their food, and share their food.

I've corrected the grammar here, but I'm not sure I entirely understand the thought. Simplifying might help.

YBelieve it or not, you can learn a lot just by eating believe or not.

A country’s cuisine holds inside it the history of athat country y. You will see the cuisine of the first inhabitants, the Berbers, still subsists today in the essential dishes like tagine and couscous.

The Moors presented olives, olive juice and citrus while the Jewish-Moors left behind their refined preserving techniques that we see in the everyday use of preserved lemons, pickles.., and so on.

The Ottoman Empire startedbrought barbeque (kebabs) to Moroccan cuisine.

The French colony, although brief-lived compared to reign of some of these other empires, left behind a culture of cafes, pastries, and even wine.

brief = short-lived

With time, cooks in the kitchens of the four royal cities Fez, Marrakesh, Meknes, and Rabat have established and perfected the dishes that blend each of these distinct tastes.

Sweets are featured throughout the country;: "gazelle horns", honey briouats, and ghriba are tiny treats that will please the palate and win over even the most challengingdifficult to please gourmets.

Tagines play with flavors; though most are savory, they also flirt with sweet notes when flecked with prunes, apricots, or raisins.

ThaIt has been said there are some people who order a Moroccan specialty in Moroccan hotels just to be disappointed, or people who gone to a busy Moroccan restaurants and end up wanting to kill the chef and never eat someanything Moroccan again, but t. Those who have dined in Moroccan housemes, get invited to friends' gatherings, or who have served in a small local restaurants will tell you different story.

Many people throughout the world have a good idea of what Moroccan cuisine and diet areis all about, but they do not know exactly how they can make those foods as Moroccans do.

dDo not worry: Moroccan food and dietcuisine embodies simplicity, so you’ll typically have an easy time cooking and preparing as well as. Before you know it, you'll have a delicious meal in front of you.

In Aaddition, you will see the variety, quality, and intensity that Moroccan cuisine can offer, and most importantly the uniqueness of every dish, t. The mix of an original Amazigh and Arabic with some Mediterranean influence, and you have this colorful beautifulfor example, or the beautiful color of Moroccan couisine.

I've adjusted the final sentence based on how I understood your meaning.

If you’re hungry by now , iI will be introducing you to the spices, ingredients, and cooking styles of this uniquely irresistible global cuisine.

This is sort of a strange thought to end on.