沙威玛 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "沙威玛" in Chinese language version.

refsWebsite

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14web.archive.org

1^st place

9books.google.com

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7worldcat.org

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2haaretz.com

497^th place

1,528^th place

1gulfnews.com

765^th place

1,902^nd place

1zeit.de

267^th place

3,109^th place

1pri.org

4,244^th place

7,469^th place

1archive.org

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archive.org

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

books.google.com

Philip Mattar. Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. 2004: 840 [2022-06-11]. ISBN 978-0-02-865771-4. （原始内容存档于2022-01-06）.
Mattar, Philip. Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa 2 Hardcover. Macmillan Library Reference. 2004: 840 [2022-06-11]. ISBN 9780028657714. OCLC 469317304. （原始内容存档于2022-01-06）. Shawarma is a popular Levantine Arab specialty.
La Boone, III, John A. Around the World of Food: Adventures in Culinary History Paperback. iUniverse, Inc. 2006: 115 [2022-06-11]. ISBN 0595389686. OCLC 70144831. （原始内容存档于2022-01-06）. Shawarma - An Arab sandwich similar to the gyro.
Albala, Ken (编). Food Cultures of the World Encyclopedia. ABC-CLIO. 2011: 197, 225, 250, 260–261, 269 [2022-06-11]. ISBN 9780313376269. （原始内容存档于2022-01-06） –通过Google Books.
Davidson, Alan. Jaine, Tom , 编. The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. 2014: 259 [2022-06-11]. ISBN 9780191040726. OCLC 1119636257. （原始内容存档于2020-07-30） –通过Google Books.
Marks, Gil. Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. 2010 [2022-06-11]. ISBN 9780544186316. OCLC 849738985. （原始内容存档于2022-06-23） –通过Google Books.
Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (编). The Cambridge World History of Food, Volume 2. Cambridge University Press. 2000: 1147 [2022-06-11]. ISBN 9780521402156. （原始内容存档于2020-07-29） –通过Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
Kremezi, Aglaia. What's in the Name of a Dish?. Hosking, Richard (编). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 28. Totnes: Prospect Books. 2010: 203–204 [2022-06-11]. ISBN 9781903018798. OCLC 624419365. （原始内容存档于2020-01-09）.
Salloum, Habeeb; Lim, Suan L. The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. 2010: 66 [2022-06-11]. ISBN 9781462905249. OCLC 782879761. （原始内容存档于2022-06-23）.

gulfnews.com

Al Khan, Mohammed N. Shawarma: the Arabic fast food. Gulf News. 2009-07-31 [2022-06-11]. （原始内容存档于2018-03-04）.

haaretz.com

Guttman, Vered. How to Make Shawarma Like an Israeli. Haaretz. 2017-05-01 [2022-06-11]. （原始内容存档于2020-11-12）.
Laor, Eran. Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv. Haaretz. 2019-01-10 [2022-06-11]. （原始内容存档于2022-03-05）.

pri.org

Prichep, Deena; Estrin, Daniel. Thank the Ottoman Empire for the taco al pastor. PRI. 2015-05-07 [2017-03-19]. （原始内容存档于2015-05-08）.

web.archive.org

Philip Mattar. Encyclopedia of the Modern Middle East & North Africa: D-K. Macmillan Reference USA. 2004: 840 [2022-06-11]. ISBN 978-0-02-865771-4. （原始内容存档于2022-01-06）.
Mattar, Philip. Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa 2 Hardcover. Macmillan Library Reference. 2004: 840 [2022-06-11]. ISBN 9780028657714. OCLC 469317304. （原始内容存档于2022-01-06）. Shawarma is a popular Levantine Arab specialty.
La Boone, III, John A. Around the World of Food: Adventures in Culinary History Paperback. iUniverse, Inc. 2006: 115 [2022-06-11]. ISBN 0595389686. OCLC 70144831. （原始内容存档于2022-01-06）. Shawarma - An Arab sandwich similar to the gyro.
Albala, Ken (编). Food Cultures of the World Encyclopedia. ABC-CLIO. 2011: 197, 225, 250, 260–261, 269 [2022-06-11]. ISBN 9780313376269. （原始内容存档于2022-01-06） –通过Google Books.
Davidson, Alan. Jaine, Tom , 编. The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. 2014: 259 [2022-06-11]. ISBN 9780191040726. OCLC 1119636257. （原始内容存档于2020-07-30） –通过Google Books.
Marks, Gil. Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. 2010 [2022-06-11]. ISBN 9780544186316. OCLC 849738985. （原始内容存档于2022-06-23） –通过Google Books.
Al Khan, Mohammed N. Shawarma: the Arabic fast food. Gulf News. 2009-07-31 [2022-06-11]. （原始内容存档于2018-03-04）.
Eberhard Seidel-Pielen. Döner-Fieber sogar in Hoyerswerda [Doner fever even in Hoyerswerda]. ZEIT ONLINE. 1996-05-10 [2016-05-06]. （原始内容存档于2021-12-25）（德语）. 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)
Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (编). The Cambridge World History of Food, Volume 2. Cambridge University Press. 2000: 1147 [2022-06-11]. ISBN 9780521402156. （原始内容存档于2020-07-29） –通过Google Books. Bursa is the town that gave birth to the world-famous doner kebab, meat roasted on a vertical revolving spit.
Prichep, Deena; Estrin, Daniel. Thank the Ottoman Empire for the taco al pastor. PRI. 2015-05-07 [2017-03-19]. （原始内容存档于2015-05-08）.
Kremezi, Aglaia. What's in the Name of a Dish?. Hosking, Richard (编). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 28. Totnes: Prospect Books. 2010: 203–204 [2022-06-11]. ISBN 9781903018798. OCLC 624419365. （原始内容存档于2020-01-09）.
Guttman, Vered. How to Make Shawarma Like an Israeli. Haaretz. 2017-05-01 [2022-06-11]. （原始内容存档于2020-11-12）.
Salloum, Habeeb; Lim, Suan L. The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. 2010: 66 [2022-06-11]. ISBN 9781462905249. OCLC 782879761. （原始内容存档于2022-06-23）.
Laor, Eran. Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv. Haaretz. 2019-01-10 [2022-06-11]. （原始内容存档于2022-03-05）.

worldcat.org

Mattar, Philip. Encyclopedia of the Modern Middle East & North Africa: D-K. Encyclopedia of the Modern Middle East & North Africa 2 Hardcover. Macmillan Library Reference. 2004: 840 [2022-06-11]. ISBN 9780028657714. OCLC 469317304. （原始内容存档于2022-01-06）. Shawarma is a popular Levantine Arab specialty.
La Boone, III, John A. Around the World of Food: Adventures in Culinary History Paperback. iUniverse, Inc. 2006: 115 [2022-06-11]. ISBN 0595389686. OCLC 70144831. （原始内容存档于2022-01-06）. Shawarma - An Arab sandwich similar to the gyro.
Davidson, Alan. Jaine, Tom , 编. The Oxford Companion to Food. Oxford Companions. Oxford: Oxford University Press. 2014: 259 [2022-06-11]. ISBN 9780191040726. OCLC 1119636257. （原始内容存档于2020-07-30） –通过Google Books.
Marks, Gil. Encyclopedia of Jewish Food. Hoboken, N.J.: Wiley. 2010 [2022-06-11]. ISBN 9780544186316. OCLC 849738985. （原始内容存档于2022-06-23） –通过Google Books.
Kraig, Bruce; Sen, Colleen Taylor. Street Food Around the World: An Encyclopedia of Food and Culture. Santa Barbara, California: ABC-CLIO. 2013: xxv, 18–19, 127–129, 339. ISBN 978-1598849554. OCLC 864676073.
Kremezi, Aglaia. What's in the Name of a Dish?. Hosking, Richard (编). Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009 28. Totnes: Prospect Books. 2010: 203–204 [2022-06-11]. ISBN 9781903018798. OCLC 624419365. （原始内容存档于2020-01-09）.
Salloum, Habeeb; Lim, Suan L. The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tokyo: Tuttle Pub. 2010: 66 [2022-06-11]. ISBN 9781462905249. OCLC 782879761. （原始内容存档于2022-06-23）.

zeit.de

Eberhard Seidel-Pielen. Döner-Fieber sogar in Hoyerswerda [Doner fever even in Hoyerswerda]. ZEIT ONLINE. 1996-05-10 [2016-05-06]. （原始内容存档于2021-12-25）（德语）. 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)