Food at the New York World's Fair of 1964–1965 included dishes from American cuisine and varied international cuisines. When some Western European nations refused to attend the fair, due to a dispute between fair organizer Robert Moses and the World's Fair governing body, it created an opportunity for other countries to introduce affordable, ethnic cuisine to American fairgoers. American cuisine was represented at 50 different restaurants representing the culinary traditions of various states. Smorgasboard could be found at the Minnesota Pavilion and recreations of colonial era dishes from the cuisine of New England were served at the New England States Pavilion. Many international cuisines were also represented including Chinese, Polish, Israeli, Korean, Indian, French, Norwegian and Swedish. The World's Fair was an economic flop, but its cultural influence is still felt in today's culinary culture. Belgian waffles and sangria were introduced to the United States at the World's Fair. Among the other foods served were falafel, kimchi, hummus, tandoori chicken, and Turkish coffee. (en)