Shawarma (Vietnamese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Shawarma" in Vietnamese language version.

refsWebsite

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8books.google.com

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7worldcat.org

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2haaretz.com

497^th place

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1gulfnews.com

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1zeit.de

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1pri.org

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1archive.org

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archive.org

Al-Masri, Mohammad (2016). Colloquial Arabic (Levantine): The Complete Course for Beginners. Routledge.

books.google.com

Albala, Ken biên tập (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. tr. 197, 225, 250, 260–261, 269. ISBN 9780313376269 – qua Google Books.
Davidson, Alan (2014). Jaine, Tom (biên tập). The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. tr. 259. ISBN 9780191040726. OCLC 1119636257 – qua Google Books.
Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN 9780544186316. OCLC 849738985 – qua Google Books.
Mattar, Philip (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa. 2 . Macmillan Library Reference. tr. 840. ISBN 9780028657714. OCLC 469317304. Shawarma is a popular Levantine Arab specialty.
La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History . iUniverse, Inc. tr. 115. ISBN 0595389686. OCLC 70144831. Shawarma - An Arab sandwich similar to the gyro.
Kiple, Kenneth F.; Ornelas, Kriemhild Coneè biên tập (2000). The Cambridge World History of Food, Volume 2. Cambridge University Press. tr. 1147. ISBN 9780521402156 – qua Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
Kremezi, Aglaia (2010). “What's in the Name of a Dish?”. Trong Hosking, Richard (biên tập). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. 28. Totnes: Prospect Books. tr. 203–204. ISBN 9781903018798. OCLC 624419365.
Salloum, Habeeb; Lim, Suan L. (2010). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. tr. 66. ISBN 9781462905249. OCLC 782879761.

gulfnews.com

Al Khan, Mohammed N. (ngày 31 tháng 7 năm 2009). “Shawarma: the Arabic fast food”. Gulf News.

haaretz.com

Guttman, Vered (ngày 1 tháng 5 năm 2017). “How to Make Shawarma Like an Israeli”. Haaretz.
Laor, Eran (ngày 10 tháng 1 năm 2019). “Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv”. Haaretz.

pri.org

Prichep, Deena; Estrin, Daniel (ngày 7 tháng 5 năm 2015). “Thank the Ottoman Empire for the taco al pastor”. PRI. Truy cập ngày 19 tháng 3 năm 2017.

worldcat.org

Davidson, Alan (2014). Jaine, Tom (biên tập). The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. tr. 259. ISBN 9780191040726. OCLC 1119636257 – qua Google Books.
Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. ISBN 9780544186316. OCLC 849738985 – qua Google Books.
Mattar, Philip (2004). Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa. 2 . Macmillan Library Reference. tr. 840. ISBN 9780028657714. OCLC 469317304. Shawarma is a popular Levantine Arab specialty.
La Boone, III, John A. (2006). Around the World of Food: Adventures in Culinary History . iUniverse, Inc. tr. 115. ISBN 0595389686. OCLC 70144831. Shawarma - An Arab sandwich similar to the gyro.
Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. tr. 18, 339. ISBN 978-1598849554. OCLC 864676073.
Kremezi, Aglaia (2010). “What's in the Name of a Dish?”. Trong Hosking, Richard (biên tập). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009. 28. Totnes: Prospect Books. tr. 203–204. ISBN 9781903018798. OCLC 624419365.
Salloum, Habeeb; Lim, Suan L. (2010). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. tr. 66. ISBN 9781462905249. OCLC 782879761.

zeit.de

Eberhard Seidel-Pielen (ngày 10 tháng 5 năm 1996). “Döner-Fieber sogar in Hoyerswerda” [Doner fever even in Hoyerswerda]. ZEIT ONLINE (bằng tiếng Đức). Truy cập ngày 6 tháng 5 năm 2016. Neither in the written recipes of the medieval Arab cuisine nor in the Turkish cookbooks from the first half of the 19th century are there any indications. According to research carried out by the Turkish master chef Rennan Yaman, who lives in Berlin, the doner kebab is an amazingly young creation of Ottoman cuisine. (Quote translated from the German)