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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Matters of taste

Going with the grain

Couscous came to France in the 60s with the Pied Noirs who left Algeria after the war of independence. It is now consistently cited in the top five most popular French dishes along with boeuf bourguignon, choucroute and moules frites. I went for lunch at Les Trois Frères in the 18th arrondissement, a restaurant established by three Algerian brothers more than 30 years ago and now run by their sons. It’s a popular, typical neighbourhood restaurant: burnished nicotine-stained ceiling, a long wooden bar propped up by regulars, an old lady with a grey chignon who fed her small dog under the table, a table of men gesticulating over a bottle of wine. The chalkboard menu was classic French: “Croque M, sauté de veau Marengo, filet mignon,” but their most popular dish is couscous.

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In Prospect's April issue: Four writers explain how our relationship with death has changed in as technological and medical advances have been made in recent years. Joanna Bourke explores how modern life is now able to live on through social media sites, Cathy Rentzenbrink explains how (referring to the case of her own brother) a “twilight zone,” in which someone is neither alive nor dead, has been created through medical advances. Michael Marmot argues that we are experiencing a change in regards to our life expectancy—over the course of a series of decades we have seen life expectancy increase, but what do recent decreases actually mean. Meanwhile, Philip Ball writes about his participation in an experiment to create a second brain from his own flesh. Elsewhere in the issues: Jane Kinninmont questions whether the Saudi Crown Price, Mohammed bin Salman, really knows what he’s doing, Daniel Howden charts how European attitudes to migrants might be changing and Jay Elwes asks: Does a Cornish mine hold the answer to questions about the UK’s green future?