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Information Journal Paper

Title

Food in the holy shrine of Reza in the Safavid era

Pages

  17-34

Abstract

 boarding variations and styles in holy shrines indicate the culture and ritual of people in each era. One of these places is Imam Reza Holy Shrine, an organization and developing in the Safavid Period which has fed servants the Pilgrim of Eighth Shia Imam. The main goal of this article is to answer these questions: Which kind of food had been prepared for different ceremonies? Who supplied financial resources? In Safavid Era, as establishing a time for Astan e Ghods Razavi. In this research, we apply a descriptive statistical approach in Safavid’ s archival documents and library materials to answer the questions mentioned above. Research outcomes indicate foods had been preparing for poor people and the patients in Imam Reza’ s Dar-o-Shafa. Furthermore, special foods were cooked in special ritual celebrations and mourning. Depending on the type of application, it has different types. For Instants, the foods for special ritual celebrations were nearly the kingdom’ s foods, and they were various. Some of the financial resources were funded by Endowments, which were allocated to feeding. Other supply from other Astan e Ghods incomes with considering Shah and Trustee opinion. Reviewing documents implies foods in the Safavid Period were diverse, and many types of foods were served in that period.

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  • Cite

    APA: Copy

    FatemiMoghadam, Zahra, & MAHBOUB FARIMANI, ELAHE. (2021). Food in the holy shrine of Reza in the Safavid era. JOURNAL OF GREATE KHORASAN, 10(41 ), 17-34. SID. https://sid.ir/paper/412194/en

    Vancouver: Copy

    FatemiMoghadam Zahra, MAHBOUB FARIMANI ELAHE. Food in the holy shrine of Reza in the Safavid era. JOURNAL OF GREATE KHORASAN[Internet]. 2021;10(41 ):17-34. Available from: https://sid.ir/paper/412194/en

    IEEE: Copy

    Zahra FatemiMoghadam, and ELAHE MAHBOUB FARIMANI, “Food in the holy shrine of Reza in the Safavid era,” JOURNAL OF GREATE KHORASAN, vol. 10, no. 41 , pp. 17–34, 2021, [Online]. Available: https://sid.ir/paper/412194/en

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