Search Results: 'doner kebab'


2 results for "doner kebab"
Transnational Marketing Journal, Vol. 4, No.2, October 2016 By Transnational Marketing Journal
Paperback: $30.34
Prints in 3-5 business days
Special Issue: Taste of City: Food and Place Marketing Co-edited by Evinc Dogan and Ibrahim Sirkeci CONTENT: Editorial: Taste of City, Transnational Food and Place Marketing by Evinc Dogan &... More > Ibrahim Sirkeci | Nutrition and Food in the Green City by Paolo Corvo & Raffaele Matacena | Balancing Act: Identity and Otherness among Latin American Immigrants and Their Food Practices by Paulette K. Schuster | Nation Branding in A Transnational Marketing Context: Serbia’s Brand Positioning through Food and Wine by Evinc Dogan & Goran Petkovic | The Budding Aromas from Taco Trucks by Robert D. Lemon | Exploring Potentials for Culinary Tourism through a Food by Festival: The Case of Thessaloniki Food Festival by George Chatzinakos | Lyon – UNESCO’s Creative City of Gastronomy? by Cecília Avelino Barbosa | Food and Wine Tourism and Urban Local Development by Gabriele Di Francesco | Transnational Döner Kebab taking over the UK by Ibrahim Sirkeci | Book reviews by Evinc Dogan, Efe Sevin< Less
5 Star Kabobs Recipes By Jocelyn Ferguson
eBook (ePub): $0.99
(1 Ratings)
Kebab (also kebap, kabob, kebob, or kabab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating... More > either in the Eastern Mediterranean or the Middle East, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or as dürüm. Here you will find five star kabobs recipes from all over the world.< Less

Top 10

see more >
Our World Our World By Deleah Payne
Paperback: $21.60