Talk:Socca
From Wikipedia, the free encyclopedia
 |
Socca is within the scope of WikiProject France, an attempt to build a comprehensive and detailed guide to France on Wikipedia. If you would like to participate, please join the project and help with our open tasks. | |
| ??? | This article has not yet received a rating on the quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses. | |
There are two fairly recent articles on socca in the New York Times, one by Mark Bittman: http://query.nytimes.com/gst/fullpage.html?res=9E05E6D7153FF93AA25753C1A9639C8B63&scp=4&sq=socca&st=nyt
and one in a recent "Bitten" column (also Mark Bittman):
I am a big fan of flatbread and this is so good, that I'm astounded that it hasn't become well known generally by now. I will fill out this article after I have some time to do additional research. It's so incredibly good it deserves a good Wikipedia article.
Rarkm (talk) 16:34, 27 May 2008 (UTC)
