Dastarkhān

Dastarkhān
	Aksakals by dastarkhān
Place of origin	Afghanistan, Bashkortostan, Bangladesh, Fiji, India, Kazakhstan, Kyrgyzstan, Nepal, Pakistan, Suriname, Tajikistan, Tatarstan, Turkmenistan, Uzbekistan
	Media: Dastarkhān;

A dastarkhān (Persian / Urdu: دسترخوان, Tajik: дастархон, Bashkir: дастархан, romanized: dastarxan, Kyrgyz: дасторкон, Hindi: दस्तरख़्वान, Kazakh: дастарқан, Bengali: দস্তরখান, Uzbek: dasturxon, Nepali: दस्तरखान) or dastarkhwān is the name used across Central Asia and South Asia to refer to the traditional space where food is eaten.^[1]^[2]^[3] The term is a word of Persian origin and alter name for "Sofreh" (persian: سفره) meaning the tablecloth which is spread on the ground, floor, or table as a sanitary surface for food.^[2]^[3]

The Mughal Indian cookbook Dastarkhwan-e-Awadh, which details the Awadhi cuisine of Lucknow, emphasized the importance of the dastarkhwan.^[4]

The word mainly used in Persian for tablecloth is Sofreh (سفره) and in older times the word Khan (خوان) used to. And Dastarkhan was due to tradition of providing water to wash hands before and after eating. It is used in many other languages of the South and Central Asian region such as Uyghur, Balochi, Bengali, Pashto, Urdu, Sindhi, Hindi, Kyrgyz, Kazakh, Uzbek, Turkmen, Bhojpuri and Nepali.^[5]^[6]

References

^ Ken Albala. Food Cultures of the World Encyclopedia: Four Volumes ABC-CLIO, 25 mei 2011 ISBN 978-0313376276 p 49
^ ^a ^b Suad Joseph, Afsāna Naǧmābādī. Encyclopedia of Women & Islamic Cultures: Family, Body, Sexuality And Health, Volume 3 BRILL, 2003 ISBN 978-9004128194 p 285
^ ^a ^b Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia Greenwood Publishing Group, 1 jan. 2005 ISBN 978-0313327735 p 39
^ Everaert, Christine (2010). Tracing the Boundaries Between Hindi and Urdu: Lost and Added in Translation Between 20th Century Short Stories. Brill Publishers. p. 75. ISBN 9789004177314.
^ Brice, Nathaniel (1864). A Romanized Hindustani and English Dictionary Designed for the Use of Schools and for Vernacular Students of the Language. Trübner & Co. p. 66.
^ Yates, William (1855). Introduction to the Hindustani Language: In Three Parts, Viz. Grammar, Vocabulary, and Reading Lessons. Calcutta: Baptist Mission Press. p. 128.

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[auto-1] Ken Albala. Food Cultures of the World Encyclopedia: Four Volumes ABC-CLIO, 25 mei 2011 ISBN 978-0313376276 p 49

[auto1-2] Suad Joseph, Afsāna Naǧmābādī. Encyclopedia of Women & Islamic Cultures: Family, Body, Sexuality And Health, Volume 3 BRILL, 2003 ISBN 978-9004128194 p 285

[auto2-3] Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia Greenwood Publishing Group, 1 jan. 2005 ISBN 978-0313327735 p 39

[4] Everaert, Christine (2010). Tracing the Boundaries Between Hindi and Urdu: Lost and Added in Translation Between 20th Century Short Stories. Brill Publishers. p. 75. ISBN 9789004177314.

[Brice1864-5] Brice, Nathaniel (1864). A Romanized Hindustani and English Dictionary Designed for the Use of Schools and for Vernacular Students of the Language. Trübner & Co. p. 66.

[Yates1855-6] Yates, William (1855). Introduction to the Hindustani Language: In Three Parts, Viz. Grammar, Vocabulary, and Reading Lessons. Calcutta: Baptist Mission Press. p. 128.

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See also

References