«SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6
PROSPECTS FOR THE DEVELOPMENT OF UZBEK-GASTRONOMIC TURISM
Javokhir Karimovich Yoqubjanov Shokhrukh Nurmukhammedovich Irisboyev Namangan State University Namangan State University [email protected] [email protected]
ABSTRACT The article analyzes the prospects for the development of gastronomic tourism in Uzbekistan, one of the world's leading countries in the field of gastronomic tourism and gastronomic tourism. Keywords: gastronomic tourism, "green gastro-tourism", local development of cuisine, local cuisine, gastronomic tourism prospects, culinary skills, types of national dishes.
INTRODUCTION. At present, the development of gastronomic tourism is under the constant control of the WTO on the basis of "a comprehensive description of the positive impact on the national economy, employment and cultural heritage." According to WTO experts, “gastronomic tourism accounts for 30% of tourism expenditures, and gastrotourism is a key element of local culture and the basis of production, with a focus on the tourist offerings of tourist destinations on the Great Silk Road. and national cuisine. ” When we go on a trip, we usually set ourselves a number of goals, including climbing the Sinai Mountains, visiting the ancient Egyptian and Roman pyramids, or relaxing by the sea, while enjoying the taste of local national dishes that have been preserved for centuries. consists of acquainting them with the culture of preparation. The purpose of gastronomic tours is to get acquainted with the cuisine of a country, not to taste a few delicacies or eat a lot of food, but, as mentioned above, to enjoy and prepare national dishes that combine centuries-old local recipes and customs. culture.
REFERENCES AND METHODS Gastronomic travel - in which the traveler, along with explaining the concept of a particular country, learns the psyche of the people of this country through national cuisine and learns about its mentality. Thus, gastronomic tourism is a trip around countries and continents, the purpose of which is to get acquainted with the features of local cuisine and allow visitors to taste antique food and products. A gastronomic tour is not only a journey as a service, but also a set of activities aimed at tasting dishes that are
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«SCIENTIFIC PROGRESS» Scientific Journal www.scientificprogress.uz ISSN: 2181-1601 ///// \\\\\ Volume: 1, ISSUE: 6
unique to a particular region, consisting of ingredients that are unique and have a unique taste anywhere else in the world. Interest in the type of gastronomic tourism is growing every year. This interest is becoming more widespread in the UK, Italy and Peru, and the number of countries that have developed gastrotourism routes is increasing year by year. This growing interest is creating the basis for the development of other types of tourism. This type of recreation can also be understood as an attempt to taste the food that the heart desires in its original form, after people are tempted to consume semi- finished products. Gastronomic tourism is primarily attractive for gourmets, that is, those who want delicious food, and it is a delicacy for them, it is not only food, but also moments that give a good mood. Second, gastronomic travel attracts professionals whose work activities are directly related to cooking and eating, such as restaurant managers, tasters, and restaurant critics. These people go on gastrotours in order to improve their professional skills, knowledge and skillful management of their skills. Therefore, in gastronomic tours are master classes of the most skilled chefs (chefs), in which they gladly share their professional secrets. Finally, in gastronomic tours, representatives of the travel company also go on culinary trips in order to expand their business.
DISCUSSION AND RESULTS Today, the following representatives of the population make up gastronomic tourists: Gastro-tourists Those who want something different from traditional tourism; Those who want to make changes in their diet; Gourmets (seekers of delicious food); Those whose activities are related to cooking and consumption; Representatives of tourism companies interested in organizing their own gastro-tour. It is also these gastrotours that introduce us to the different dishes of the same region and the fact that the same food is prepared in different countries. This is a very popular type of French and Bulgarian wines, which invites tourists to travel around the vineyards, pick grapes and taste the wines. On cheese tours to the Netherlands, Switzerland and Italy, travelers can taste the best varieties of cheeses and visit cheese fairs. In Germany, Austria, the Czech Republic and Belgium, in addition to the variety of beers, this brewery is distinguished by its brewing rooms, famous beer bars and visits to festivals. It should be noted that each country has its own gastrotourism potential. In Uzbekistan, too, the number of travel agencies that understand the advantages of this area of tourism is growing. In our country, "green gastrotourism" is widely
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developed, because according to the Resolution of the Cabinet of Ministers of the Republic of Uzbekistan dated October 10, 2012 "On improving the activities of catering and staff training" the National Center for Culinary Industry under the Association of Chefs of Uzbekistan was established. With this decision, its powers were expanded and strengthened. This document reflects the existence of traditions with a long history and the diversity of national dishes that have led to the widespread popularity of Uzbek cuisine in foreign countries. To do this, we need to organize a tasting of our national dishes, which are formed long ago, ecologically clean and refreshing to the human body. At the same time, it is possible to combine gastronomic tourism with rural tourism through our ancient national cuisine. In fact, in the villages located in the provinces, there are only national dishes that are unique to this place, and its taste and composition are not repeated in other villages of the region. It is in this sense that such dishes are delicious for both foreign tourists and locals. On August 6, 2019 in the conference hall of the Association of Chefs of Uzbekistan was held the opening ceremony of the Gastronomic Tourism Association with the participation of representatives of relevant agencies and the media. The event included a presentation on the purpose, activities and conditions of membership of the association. The purpose of the association is to organize various events in the field of gastronomic tourism, including exhibitions, festivals, forums, seminars, scientific conferences, roundtables, competitions and other events. implementation of various projects that serve the development of tourism. According to officials, in order to prolong the tourist season in Uzbekistan, the Association regularly hosts the International Festival of National Cuisine "Delicious Uzbekistan" in November each year, regularly attracts international travel agencies to the festival and organizes regional gastronomic tours throughout Uzbekistan. Also, among the member restaurants of the Association and their employees will be held awards ceremonies in the nominations "Best Restaurant of the Year", "Waiter of the Year", "Restaurant Manager of the Year", "Chef of the Year". “Uzbek cuisine is one of the main factors attracting foreign tourists. Cooking reflects the customs, historical traditions and peculiarities of each nation. It is this uniqueness that also leads to the emergence and diversity of wonderful dishes in national cuisines. The diversity of agricultural products grown on the soil of our sunny country plays an important role in raising all our dishes to the level of delicious and tasty. One of the factors that fully reflects the unique features of our table is the variety of our dishes. For example, meat and butter, milk and yogurt are consumed more in the areas of animal husbandry, and vegetables and legumes are more important in agricultural areas. There are dishes that are not prepared for everyday consumption, but for the holiday table and are prepared for dear guests. These include delicacies such as qazi-karta, pustdumba wrapping, tandir kebab, narin, hasip.
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It is natural that the dishes of different nations and peoples living in the same area are similar to each other. For example, if we look at the Uzbek cuisine, we can see that dozens of dishes of Russian, Tajik, Ukrainian, Caucasian, Tatar, Kazakh, Uyghur and other nationalities are being combined and improved. In turn, our pilaf, liquid soups, pastries decorate the table of fraternal peoples. In the cuisine of our people there are dishes that are served only at certain times of the year. For example, in spring, radish snack with sour cream, soup, sumalak, halim, blue chuchvara, green somsa, kovatok pilaf, roasted cauliflower, mint mash are eaten. In summer, tomato kebab, cabbage stuffing, dumbil soup, pepper stuffing, lagman, yoghurt soup, sour cream snack, chalop, chicken soup, steamed kebab, meat stew, vegetable stew, ayran, hot tea, fruit compotes and so on are welcome. In autumn, fried fish, laqqa kebab, barra meat, head soup, quail kebab, quince rice, potato manti, honey quince, cut lagmon, pumpkin somsa, etc. will not be left out of the table. On frosty days, kazi-karta, pustdumba, mutton pilaf, kart dumba pilaf, qazili pilaf, barra kebab, radish salad, fried soup, moshkichiri, winter fruits, their jams, compotes, peels, vinegar and pickles are eaten.
The types of national dishes in the formation of gastronomic tourism in Uzbekistan are as follows: Types of national dishes in the formation of gastronomic tourism № FOOD TERRITORIES OF MEANING NAME PREPARATION It is prepared in all Atala – is one of the most ancient dishes parts of the country, in our country. From time immemorial, in different ways. our ancestors used atala as an 1 Atala (milk slurry, flour invigorating medicinal food. This food is slurry, blue slurry) not only nutritious, but also a cure for stomach ailments. It is made in Navoi, Kurtoba – is one of our oldest dishes. Surkhandarya, This dish is prepared in almost every 2 Qurtoba Jizzakh, Samarkand home. Because kurtoba is a very useful and Bukhara regions. food for the human body, it warms the body and gives extra energy.
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This dish is also Shirchoi has long been one of the most served for breakfast popular dishes among our people. This is in all regions of the because it is easy to prepare and easy to 3 Shirchoy country digest. Treatment of stomach, kidney and prepared. heart diseases. It is known for its rapid absorption into the body and its high potency. In Bulungur, Gilmindi - from ancient times, when our Koshrabat districts of ancestors were tired of working in the Surkhandarya and fields, as well as prepared for Samarkand regions, distinguished guests. Because it is a very Jizzakh вилоятининг strong food among our people. This dish Ғаллаорол, can be prepared only by the master. The 4 Gilmindi complexity of the method of preparation Bakhmal is prepared The dish is recommended for low-energy
in Zaamin districts. people. Light, appetizing, long-lasting. It will be delivered to Yupka – In our people, in ancient times, Bulun-Gur and it was prepared mainly during the cold Koshrabat districts of winter months, when one of the members Surkhandarya and of the family was in a strong wind. 5 Yupqa Samarkand regions, During the battles, the same food was and Gallaorol district often prepared for the soldiers. This dish of Jizzakh region.. is very strong. Not all organisms can tolerate this food. Only people with strong bodies can consume this food. Guja – It is a food of our people, which is eaten as a thirsty food in the hot summer Of our country months. Milk chicken is prepared in 6 Guja prepared in all Tashkent and Fergana valleys. This dish foothills. is mostly prepared in places where oats, corn and wheat are grown. This dish prevents fatigue. It is made in It is eaten as a favorite food of the mountainous areas of population of all regions of Uzbekistan. Tandir 7 Surkhandarya, kebab Kashkadarya and Jizzakh regions. 8 Kulchatoy Of our country It is eaten as a favorite food of the
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are prepared in all population of all regions of Uzbekistan. districts. Usually is served as a guest meal. Of our country It is eaten as a favorite food of the in all districts, population of all regions of Uzbekistan, it 9 Mosh-kichri especially in is a dietary food. Tashkent region. Of our country It is eaten as a favorite food of the in all districts, population of all regions of Uzbekistan. It Moshkhord 10 especially in is especially popular among the a Tashkent region. population of Tashkent and Tashkent region. Samarkand It is eaten as a favorite food of the 11 Ugra-palov province and to it population of Samarkand region and prepared nearby. nearby areas. Of our country Residents of all regions of Uzbekistan are prepared in all appreciate the national dish cooked in the 12 Sumalak districts. spring. This dish gives people strength. In the Muslim world, it is called Navruz. Of our country Nishal is one of the sweets inherited from in all places, prepared our ancestors, which is served at in different ways. weddings and celebrations and is still 13 Nisholda consumed today. When placed in a white bowl, it decorates the table and has a strong digestive power. It is prepared in all It is consumed as a favorite dessert of the parts of the country, population of all regions of Uzbekistan. It 14 Kholvaytar in different ways. is a popular dessert among the population and is often baked at weddings and celebrations. It is prepared in all It is consumed as a favorite bread of the parts of the country, population of all regions of Uzbekistan. It 15 Qatlama in different ways. is a popular bread product among the population, often baked at weddings and celebrations. It is made in One of the longest cooking dishes after Norin Tashkent city and sumalak and halim (khalisa), the variety 16 Tashkent regions of of flavors in the dish still retains the the country. popularity and mystery of the dish.
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Of our country This dish is also one of the favorite in all places, prepared dishes of our people, it is prepared 17 Khasip in different ways. mainly from the head, legs, stomach and intestines of slaughtered cattle, and is a nutritious, energizing dish. It is prepared in all The popularity of this dish has reached parts of the country, the whole country and even foreign Qiyma 18 in different ways. guests. Its cooking process, taste and kebab appearance will satisfy everyone's appetite. Of our country It is the main liquid food prepared and in all places, prepared consumed in all regions of the country, 19 Chalop in different ways. especially in summer. Chalop is an appetizing and fast-digesting food on hot days. Khorezm, Bukhara of Egg barracks are mainly prepared in Egg our country Khorezm, Bukhara and Navoi regions, barracks 20 and Navoi regions. and are one of the most invigorating and (Khorezmia delicious dishes in our national cuisine, n food) which has antiquity and popularity.
CONCLUSIONS AND OFFERS It should be noted that a new project "Gastronomic Tourism of Uzbekistan" is currently being implemented in collaboration with the portal Go Uzbekistan.uz, Restoran.uz. This will allow our country's culinary skills to enter the international tourism market with the diversity of dishes and local characteristics, simplicity and antiquity, as well as best practices in the regions.Uzbek cuisine is probably one of the most diverse and colorful dishes in the world. If you want to enjoy the most delicious pilaf in the world, mutton cooked on charcoal, tandirkabob, spicy lagman or hot soms that melt in your mouth - come to Uzbekistan!
REFERENCES 1. Lex.uz 2. Tashmuradov T. Agzamov S. Marketing of international tourism. T., TGEU, 1998 3. Kamilova F. K. "International Tourism Market" Study Guide Tashkent TSU II. 4. M.: Finance and Statistics, 1998
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