By JULIA MOSKIN
Jim Wilson/The New York Times
Paula Wolfert has been studying Moroccan food for almost 50 years, but in conversations about her new book, “The Food of Morocco,”she said she was unprepared for the flood of information unleashed by the Facebook groupshe started recently.
The Moroccan Cooking group has almost 2,400 members, and she posts to it half a dozen times a day, making it one of the liveliest food discussions on the site. Many of the members are Moroccan-born, chiming in from Marrakesh, France, New York, Germany and Australia on subjects like traditional uses for argan oil and the proper proportion of spices in ras el hanout.
