Works Cited

 

  1. Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d’oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. ISBN 1-55832-227-2
  2. Sami Zubaida, “National, Communal and Global Dimensions in Middle Eastern Food Cultures” in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4, p. 35.
  3. Krisanne Fordham. “Best Street Food in New York City — from Falafel to Bagels.” CNN, Cable News Network, 25 Sept. 2018, www.cnn.com/travel/article/new-york-street-food/index.html.
  4. Bittman, Mark. “Recipe of the Day: Falafel.” The New York Times, The New York Times, 12 Feb. 2008, dinersjournal.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/.
  5. Kilgannon, Corey. “The Falafel King of Astoria.” The New York Times, The New York Times, 11 Mar. 2016, www.nytimes.com/2016/03/13/nyregion/the-falafel-king-of-astoria.html.
  6. Kantor, Jodi. “A History of the Mideast In the Humble Chickpea.” The New York Times, The New York Times, 10 July 2002, www.nytimes.com/2002/07/10/dining/a-history-of-the-mideast-in-the-humble-chickpea.html.
  7. Ali, Tanveer. “The subway Falafel Sandwich and the Americanization of Ethnic food”.Good,10 February 2012.

 

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