Dastarkhān
A dastarkhan (Kazakh: дастарқан; [dɑstɑrqɑ́n], Kyrgyz: дасторкон dastorqon, Dari: dastarkhawan, Template:Lang-ur, Pashto: دسترخوان, Tajik: дасторхон, dastarkhān, Azerbaijani: dəstərxan, [dɑstorqón], Uzbek: dasturxon dasturxon [dasturxɒ́n]) is the name used across Central Asia[1][2][3] to the traditional space where food is eaten. The term may refer to the tablecloth which is spread on the ground, floor, or table and is used as a sanitary surface for food, but it is also used more broadly to refer to the entire meal setting. It is part of traditional Central Asian cuisine.[4][5]
The word Dastarkhan is a Turkic word meaning "tablecloth" or "great spread".[6][7]
The food placed on a dastarkhan ranges from simple tea and bread (for small meals shared by a family) to various salads, nuts, candies, sorpa, and meat set out for a feast.
A large cultural significance is placed on the dastarkhan among different groups, and as such, various traditions, customs, values, and prohibitions surround the use of the dastarkhan. These include, for example, that there is usually a dedicated drink (usually tea) pourer, or that one must never step on the dastarkhan.[citation needed]
References
- ^ Ken Albala. Food Cultures of the World Encyclopedia: Four Volumes ABC-CLIO, 25 mei 2011 ISBN 978-0313376276 p 49
- ^ Suad Joseph, Afsāna Naǧmābādī. Encyclopedia of Women & Islamic Cultures: Family, Body, Sexuality And Health, Volume 3 BRILL, 2003 ISBN 978-9004128194 p 285
- ^ Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia Greenwood Publishing Group, 1 jan. 2005 ISBN 978-0313327735 p 39
- ^ Suad Joseph, Afsāna Naǧmābādī. Encyclopedia of Women & Islamic Cultures: Family, Body, Sexuality And Health, Volume 3 BRILL, 2003 ISBN 978-9004128194 p 285
- ^ Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia Greenwood Publishing Group, 1 jan. 2005 ISBN 978-0313327735 p 39
- ^ Ken Albala. Food Cultures of the World Encyclopedia: Four Volumes ABC-CLIO, 25 mei 2011 ISBN 978-0313376276 p 49
- ^ Glenn Randall Mack, Asele Surina. Food Culture in Russia and Central Asia Greenwood Publishing Group, 1 jan. 2005 ISBN 978-0313327735 p 39
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This article about Tajik cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Kazakh cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Uzbek cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Kyrgyz cuisine is a stub. You can help Wikipedia by expanding it. |
 | This article about Afghan cuisine is a stub. You can help Wikipedia by expanding it. |
 | This Central Asia–related article is a stub. You can help Wikipedia by expanding it. |