Reading this non fiction book will make you travel to the cities of Casablanca, Marrakesh, Rabat, and Fes to discover the culture of the Kingdom of Morocco and meet the Moroccan VIP that make the culture happen, being so rich and diverse. This unique book is a cultural guide of Morocco that reads like a fiction novel. This book combines the non-fiction, the fiction and the biography genres all in one single novel. The book is composed of 12 chapters. The first chapter is an introductory chapter to answer your questions such as what, who, how, and why. Whether your hobby is cuisine, sport, literature, cinema, television, theater, comedy, fine arts, music or fashion, you will read an entire chapter dedicated to this cultural activity on the e-book "Moroccan Culture for All". The last chapter is a concluding chapter about the importance of culture in Morocco and in the world. The author is not a self-proclaimed expert on Moroccan Culture, who "studied" the culture, but he is a Moroccan born and raised in Casablanca, who lived most of his life in his native country. Here is an excerpt from the non fiction part of the Cuisine chapter:What is the ranking of our cuisine in the world according to us and unchanged for decades now?Third. N�3. We rank ourselves third after the Chinese (N�1) and the French (N�2) cuisines. If you ever decide to take a world tour to visit countries with the theme of great cuisine, Morocco is one of those must see destinations. Our cuisine is so famous that some foreign Chefs put 'Moroccan' in front of a meal, just to make it sound more exotic. During my vacation in the USA in 2012, one night, I had dinner at a California chain restaurant and their menu had a "Moroccan Chicken salad", but we don't serve chicken in our salad in Morocco. I assume that the chain's Chef just added the word "Moroccan" to make it sound good.While on vacation in Goa, India in August 2015, at the Ramada Caravela Beach Resort's night buffet, one of the cold vegetarian dishes was called "Moroccan chickpeas salad". I don't know if the Chef knew that a group of Moroccan tourists were staying in the hotel that night, but none of us recognized this dish as being Moroccan. I guess it's flattery that Chefs around the world praise our cuisine so much that they call one of their prepared meals "Moroccan". Of course, their clients should enjoy those meals, but they should not expect to eat the same in Morocco.Moreover, foreign companies try to emulate our products such as the couscous semolina. I remember that when I lived in Washington D.C. from 1992 to 1997, I found in one supermarket a couscous semolina box made and distributed by a French company. I smiled at this because everyone knows that couscous is a Moroccan meal, definitely not French. Another example is the fact that a world's known tea brand introduced to its customers an infusion labeled Morocco knowing that everybody heard of the Moroccan Green Tea with mint.Although our cuisine is very famous around the world, people are not familiar with the names and appearances of most of our dishes except for the Couscous. Menus in Moroccan restaurants around the world don't come with pictures of the meal served and/or you don't find a restaurant serving buffet, but they serve � la carte. Our cuisine is rich and diversified. You can eat Moroccan traditional meals and dishes during breakfast, lunch, tea time, and dinner. There are meals especially cooked for weddings, other special occasions, religious holidays, and the month of Ramadan. Mouhsine Benjelloun Zahr, Moroccan, born in 1974 in Casablanca, graduated with an MBA in Florida, USA, has 15 years of work experience. "Moroccan Culture for All" is his second book. "My Weight Versus Me" is his first book.