Fes Gastronomy

My indoctrination into Fes cuisine was splendid...it's a multi-ethnic history of the landscape. The Berber influence (indigenous people of North Africa) is noted by the use of tagines and couscous. There's also a Roman influence with the use of ceramic for cooking. Arab influences brought spices from the East-- cinammon, nutmeg, tumeric, ginger. Even Jewish influences are noticed with preserved vegetables and fruit dotted throughout the medina. Most dishes always combine some form of sweet and savory flavor profile that when you eat once or twice taste well, but even with my adventurous eating style I had palate exhaustion.