Books & More
Science & Nature
Felicia Campbell holds a master’s degree in Middle Eastern food culture from New York University, and she is the author of
The Food of Oman: Recipes and Stories from the Gateway to Arabia
(Andrews McMeel, forthcoming October 2015). She splits her time between the Arabian Peninsula and New York City writing about food, travel and culture.
Articles by Felicia Campbell
Dubai Melting Pot
Written by Felicia Campbell
Photography & video by Celia Peterson
Beyond the shadows of Dubai’s skyscrapers lies working-class Satwa, and along its main drag Al Diyafah, a treasure-trove of restaurants serves up a hemisphere-spanning selection of Asian and Near Eastern home-cooking.
Subscribe to our newsletter
To take advantage of all features on this website, it is recommended that you allow all cookies.