O`ZBEKISTONDA GASTRONOMIK TURIZM: TAOMLAR ORTIDAGI TARIX

Аннотация

This article explores the potential of gastronomic tourism in Uzbekistan, analyzing the historical roots, cultural significance, and economic impact of traditional Uzbek cuisine. It highlights iconic dishes such as plov, manti, lagman, and non as reflections of the nation's heritage and lifestyle. The article discusses regional culinary variations, growing interest among international tourists, and the integration of food preparation into tourism experiences. It also covers strategies for promoting gastronomic tourism, government support, and the importance of preserving culinary traditions as part of the national identity. The prospects for developing Uzbekistan’s gastronomic tourism in a global context are critically evaluated. Key words: gastronomic tourism, Uzbek cuisine, traditional dishes, plov, manti, lagman, bread, culinary heritage, cultural tourism, regional cuisine, tourism development, national values, culinary art, ethnotourism, organic food, tourism strategy, hospitality, food history, Uzbek culture