Thesis Proposal Baker in Morocco Casablanca – Free Word Template Download with AI

The vibrant culinary landscape of Morocco, particularly in its bustling economic capital Casablanca, is deeply intertwined with the humble yet indispensable figure of the Baker. For centuries, bakeries (known as "sfiha" or "boulangerie") have served as community hubs where traditional breads like khobz and msemen are not merely sustenance but cultural emblems. This Thesis Proposal investigates the evolving role of the Baker within contemporary urban society in Morocco Casablanca, examining how artisanal baking traditions navigate globalization, industrialization, and shifting consumer habits. As Casablanca modernizes at breakneck speed, this study addresses a critical gap: the precarious balance between preserving culinary heritage and adapting to 21st-century demands. The Baker represents more than a food provider—they are custodians of intangible cultural heritage recognized by UNESCO, making their survival vital to Morocco's socio-cultural identity.

In Morocco Casablanca, rapid urbanization and the influx of multinational bakeries threaten the existence of traditional family-run ovens (foujara). While industrial bread production offers affordability, it erodes unique flavors, local employment, and community cohesion. Current research focuses on Morocco’s agricultural sector or tourism but neglects the Baker as a socioeconomic actor. This Thesis Proposal confronts two critical questions: (1) How do traditional Bakers in Casablanca sustain their craft amid competition from industrial bakeries and changing dietary preferences? (2) What cultural, economic, and policy interventions could empower these artisans to thrive while preserving Morocco’s bread heritage? Without addressing these issues, Casablanca risks losing a living archive of Moroccan identity—one that feeds both bodies and souls.

This study aims to:

• Document the socio-economic trajectory of traditional bakers in Casablanca from 1980–present through archival and oral history.
• Analyze how industrialization impacts artisanal bakeries’ profitability, product authenticity, and community role.
• Evaluate consumer attitudes toward traditional vs. mass-produced bread across Casablanca’s socioeconomic strata.
• Develop a culturally grounded framework for policy support (e.g., subsidies, certification systems) to sustain the Baker profession in Morocco Casablanca.

Existing scholarship on Moroccan foodways emphasizes rural contexts (e.g., Bouchra Karrout’s work on rural bakeries), yet omits urban dynamics. International studies (e.g., UNESCO’s 2019 report on intangible heritage) highlight bread as a cultural symbol but lack case-specific analysis of North African cities. Recent Moroccan policy documents like the "National Strategy for Food Security" (2019) prioritize agricultural output over artisanal production, creating a research vacuum. This Thesis Proposal bridges that gap by centering Casablanca—a city where 3 million people rely daily on bakeries—as the nexus of tradition and modernity. Crucially, it reframes the Baker not as a relic but as an adaptive entrepreneur whose craft embodies Morocco’s cultural resilience.

A mixed-methods approach will be deployed:

• Qualitative Component: In-depth interviews with 30 traditional bakers across Casablanca’s districts (Hay Mohammadi, Sidi Bernoussi, Maarif), documenting their generational practices, challenges (e.g., flour pricing volatility), and community roles. Participant observation at 5 bakeries will capture daily operations.
• Quantitative Component: A survey of 200 Casablanca residents assessing bread consumption patterns, price sensitivity, and cultural perceptions. Data will be stratified by age, income, and neighborhood to identify demographic trends.
• Policy Analysis: Review of Morocco’s Ministry of Agriculture and Social Cohesion policies affecting small food enterprises since 2000.

Data will undergo thematic analysis (NVivo) for qualitative insights and SPSS for statistical trends. Ethical clearance from Mohammed V University’s ethics board ensures community respect, with all participants compensated in-kind (e.g., traditional bread). This methodology uniquely centers the Baker as a subject of inquiry rather than an object.

This research will generate three key contributions:

1. Cultural Preservation Blueprint: A documented archive of traditional baking techniques (e.g., sourdough fermentation, oven construction) at risk of extinction in Casablanca.
2. Economic Viability Model: Evidence-based strategies for bakers to differentiate products (e.g., heritage bread labels, community "baking workshops") and access microfinance via Morocco’s National Fund for Entrepreneurship.
3. Policy Advocacy Framework: A proposal urging Moroccan policymakers to integrate traditional bakers into urban food security plans—mirroring successful models like France’s "Boulangerie de Quartier" program.

The significance extends beyond academia: By affirming the Baker as a vital cultural asset, this study supports Morocco’s national identity and aligns with UN Sustainable Development Goals 1 (No Poverty) and 11 (Sustainable Cities). For Casablanca specifically, it offers a roadmap to retain its culinary soul amid global homogenization.

30 baker interviews; 200 consumer surveys; bakery observations.

Phase	Duration	Deliverables
Literature Review & Design Fieldwork Protocol	Months 1-2	Refined research questions, ethics approval, interview guide.
Data Collection (Interviews/Surveys)	Months 3-5
Data Analysis & Drafting	Months 6-8	Cultural archive compilation; statistical analysis; policy draft.
Peer Review & Final Thesis Submission	Months 9-10

The traditional Baker in Morocco Casablanca stands at a crossroads—symbolizing both the resilience and vulnerability of Moroccan culture. This Thesis Proposal asserts that preserving their craft is not nostalgic but pragmatic: it strengthens food sovereignty, generates inclusive livelihoods, and enriches Casablanca’s global identity. As Morocco advances its Vision 2030 economic strategy, integrating artisanal bakers into urban planning ensures development remains rooted in cultural authenticity. This research will equip policymakers, culinary institutions (like the Moroccan Culinary Institute), and communities to champion the Baker as a cornerstone of sustainable Casablanca—not merely a vendor of bread, but a guardian of heritage. The survival of the oven in Morocco Casablanca is ultimately about preserving what makes us human: community, taste, and continuity.

Word Count: 872

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