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Classification of Gastronomy Units The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5. 276 Published: November 23, 2020 | Pages: 52-56 Doi: https://doi.org/10.37547/tajas/Volume02Issue11-09 OCLC - 1121105553 Classification Of Gastronomy Units Nurkhon Nuraliyevna Rasulova 2-Course Master's Degree, National University Of Uzbekistan, Tashkent, Uzbekistan Journal Website: http://usajournalshub.c om/index,php/tajas Copyright: Original content from this work may be used under the terms of the creative commons attributes 4.0 licence. ABSTRACT In this article, the units of gastronomy are classified. In the process of classification, attention is paid to the information about the dishes and foods of the Turkic peoples in M. Kashgari's "Devonu lug'otit turk". Gastronomy is an important part of the lexical richness of the peoples of the East, including the Uzbek people. It reflects the national qualities of the Uzbeks. Applying to gastronomic units is not only interesting but also very relevant in the study of the Uzbek language. KEYWORDS Gastronomy, M.Kashgari, Devonu lug'otit turk, food, delicacies, bakery products, dairy products, meat products, confectionery, beverages, spices, objective and subjective factors. INTRODUCTION The Uzbek language, one of the oldest and use of obsolete words. In his speech at the richest languages in the world, is an invaluable ceremony dedicated to the 30th anniversary of asset of our people, a spiritual heritage the official status of the Uzbek language, inherited from our ancestors. Uzbek is a very President Shavkat Mirziyoyev said: "Uzbek, rich language. Much attention is paid to its one of the oldest and richest languages in the further enrichment, the introduction of Uzbek world, is a symbol of our national identity and terms, the collection of dialect words, the re- independent statehood, invaluable spiritual The USA Journals Volume 02 Issue 11-2020 52 The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5. 276 Published: November 23, 2020 | Pages: 52-56 Doi: https://doi.org/10.37547/tajas/Volume02Issue11-09 OCLC - 1121105553 wealth and great value for our people." "Devonu lug'otit turk", we will see that the Besides, the fact that the decree signed by the author classifies a food as follows: President "On measures to radically increase 1. Bread products. According to M. the prestige and status of the Uzbek language as the state language" addresses issues such as Kashgari, the Turkic tribes had such raising and enriching the Uzbek language, types of bread as "Bushkal", "Isbiri", teaching the Uzbek language abroad shows "Komuch", "Kijma", "Chukmi" [4]. special attention to the language in our These breads differed in taste, method country. of preparation, and ingredients. 2. Pastries. Pastries also played an ANALYSIS AND RESULTS important role in the daily life of our ancestors. The work also contains Words related to gastronomy are an important information about “Umoch”, “Ugra”, part of the lexical richness of the Uzbek “Tutmach”, and “Manti” and language. It reflects the national qualities of “Lagmon”, which are still popular the Uzbeks. Let's take a brief look at the term today. "gastronomy". Gastronomy is the study of the 3. Dairy-related products. In the course of relationship between culture and food, and it reading the book, we learn that the also refers to the general name of high-quality Turkic peoples called sour cream food products and the foods that are made "Ikduk", cream "Qajaq", cheese from them. As long as a person lives in a "Uzitma", and liquid sour cream with society, he is engaged in some activity in that fruit, now called yogurt, "Suyuq society. He contributes materially and jogurt". spiritually to society through his work. A 4. Rice and cereal dishes. M. Kashgari person needs energy in the performance of gives the following names of dishes of such work. Naturally, people get this energy Turkic peoples, which are prepared from food. In this sense, Abu Ali ibn Sina's with the addition of rice and cereals: statement, "Some live only to eat, and I eat to “Uva”, “Bukhsi”, “Suruch”, “Korshak”, live," is true, and states that the purpose of “Kavut”. human existence is to work. [2] Gastronomy is 5. Meat dishes. Because most Turkic the study of the relationship between the peoples are engaged in feeding culture and food of a particular country, the animals, meat is used in many dishes. process of cooking, and the history of its origin. "Sugut", "Tobik", "Kazi jag", "Sim- Oriental peoples, including the Uzbek people, simrak" are the names of meat dishes have their national dishes and their history of mentioned in the work. preparation. M. Kashgari's work "Devonu 6. Liquid foods. Soups such as "Bulduni", lug'otit turk" reflects the process of "Oz", "Mon", "Lantu", "Samduj" were preparation of food and dishes, types of food, prepared by our ancestors. and very important information about 7. Drinks. M. Kashgari's "Devonu lug'otit household items used in cooking and turk" contains valuable information consumption. According to M. Kashgari, the about the origin, taste and flavor of traditional food of the settled Turkic peoples beverages such as boza, juice and consisted mainly of agricultural products, koumiss. cereals, vegetables and fruits, while the PART OF THE EXPERIMENTS nomadic Turkic peoples used more dairy and meat products in their diets [3]. If we pay Food names today are referred to by the term attention to the information in M. Kashgari's gastronomy. Gastronomy should not be understood as just food. Gastronomy is the The USA Journals Volume 02 Issue 11-2020 53 The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5. 276 Published: November 23, 2020 | Pages: 52-56 Doi: https://doi.org/10.37547/tajas/Volume02Issue11-09 OCLC - 1121105553 general name for the food that enters the tandoor bread is made in three ways: stomach, the sum of the energy products that home bread, wedding bread, and human beings need to survive. We decided to market bread, and there are hundreds divide the gastronomic units into the following of varieties. The most popular Uzbek groups: breads are Obi bread, patir, milk bread, patrak bread, lochira, layered bread, 1. Delicacies. Food is an integral part of layered patir, shirmoy bread, kazan the culture of man and the society in bread. which he lives. The distinctive features 3. Cereals and grain products. In Uzbek of the national cuisine are the ancient cuisine, both in ancient times and roots of the culture of a nation. When a today, it is possible to prepare very person eats food, he is exposed to a tasty dishes from mosh, beans, peas certain culture. The Uzbek national and rice. Such cereals are valuable for cuisine has a centuries-old history and their nutritional value and energy. is world-renowned for its unique These products are not only used in cooking style, the uniqueness of the Uzbek cuisine, of course. In each spices used in the dishes, and the national cuisine, these products come culture of serving cooked food. The in different flavors and looks. Wheat is peculiarity of Uzbek cuisine is that the used not only for bread and pastries, taste of delicacies depends on two but also for grinding wheat and making factors. The first factor is the sort, various cereals. Wheat flour is also variety, chemical composition of the used to make semi-finished products ingredients, whether they are ripe or such as noodles, pasta, and a variety of raw, fresh or well-preserved, and, in pastries. general, diversity, which is objective. 4. Fat and fat products. Fats are one of The second factor is subjective and the main components of food and are depends on the experience, skills and a source of substances and energy knowledge of the cook - the necessary for the human body. Fats appearance, aroma, excellent taste of accumulate mainly in the seeds of the food, the creation of recipes, plants, and the fruit or bark of some processing, cooking according to plants. In animals and fish, fats certain rules, readability, cleanliness, accumulate mainly in their efficiency, and especially skill. [5]. subcutaneous adipose tissue or in the There are many types of food, such as adipose tissue that surrounds the iced dishes, non-fluid dishes, fluid organs that are most actively involved dishes, and they are the beauty of the in the body’s activities [6]. Vegetable table. oils such as cotton, sunflower, flax, 2. Bread and bakery products. Bread sesame, and olive give a special flavor reflects the human qualities of the to dishes and make salads more Uzbek people, such as hospitality, nutritious. Animal fats are used to diligence, courtesy, simplicity. Our soften the dough, to give the food a people have different customs and pleasant aroma and taste. traditions related to bread, which say 5. Fruits and vegetables. Fruits and that bread is a great blessing and vegetables play an important role in should not be wasted. Bread and cooking. Fruits and vegetables are a bakery products are the leaders among major part of our daily diet. They can be gastronomic units. The reason is that cooked or eaten raw. Fruits and there are several types of bread. Uzbek vegetables are used not only in cooking The USA Journals Volume 02 Issue 11-2020 54 The American Journal of Applied Sciences IMPACT FACTOR – (ISSN 2689-0992) 2020: 5. 276 Published: November 23, 2020 | Pages: 52-56 Doi: https://doi.org/10.37547/tajas/Volume02Issue11-09 OCLC - 1121105553 but also in decorating them. Fruits and products are also very important for vegetables give the food a special gastronomy. flavor and appearance. They are rich in 7. Milk and dairy products. If we look at nutrients, and also increase the volume the shelves, we can see that there are of food and help digest food.
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