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

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. many types of milk and dairy products. Cucumbers, onions, garlic, radishes, In ancient times, milk was used only to turnips are also used for healing. Also, make sour cream, cream, butter, and daugh food, kazi, and meat dishes are buttermilk. The list now includes harder to digest. Therefore, it is easier cottage cheese, cheese, yogurt, sour to digest such foods with fruits and cream, condensed milk, and cheese. In vegetables. Palov is the most popular Uzbek cuisine, milk is served fresh or of the national dishes. That's why the boiled for breakfast. Cow's milk is palov is eaten with a salad of tomatoes mainly used for breakfast while goat's and cucumbers. Of course, vegetables and sheep's milk is used in the such as onions, tomatoes, cucumbers, mountains. Horse milk is used to make and radishes are eaten with kebabs, kumiz and camel milk is used to make fries, iced meat and kazi. It is useful to kimran. It is possible to consume milk have fruit before or after eating manti, and dairy products themselves, as well dumplings and fish, also, it is good to as to prepare various dishes, salads, have a melon or watermelon before and pastries with the help of these having a soup. ingredients. 6. Meat and meat products. Meat has 8. Confectionery. Confectionery, which is been a favorite and nutritious food of often used to decorate the table, is mankind since ancient times. It is also a good for digestion if eaten after a meal. meat product that makes dishes like Our people make confectionery on somsa, chuchvara, kebab, manti, halim good days and holidays to make our delicious, and favorable. Mutton is lives sweeter. Sugar, chocolate, and mainly used in Uzbek delicacies: biscuits will be served to the guests, mutton (mutton and lamb), beef (beef, and delicious cakes will be baked for bull, veal, and specially fattened beef), birthdays and weddings. Confectionery horse meat (specially bred horse and is a food product that retains a large foal meat), chicken (hen, rooster, and amount of sugar, has a high energy specially fed broiler meat), partly meet value (caloric content), and is well of duck, goose, turkey, quail, sparrow, digested, differs from other products pheasant. Rarely used domestic by its taste, aroma, appearance. [7]. animals are camel, goat, and rabbit Confectionery products are divided meat, and hunted animals are argali into two groups: sugary and floury. and gazelle meat. Sausages are also Each of these groups includes several one of the most popular meat products types of products. Sugary products today. While the sausage is a bit more include caramel, candy, marmalade, complicated to make, it is mostly made chocolate, iris, halva, sugary oriental up of cooked, smoked, raw smoked sweets. Flour confectionery is made by batches. For the sausage, the soft and adding a large amount of sugar, fat, semi-soft meat of the animal is used. eggs, and other products along with Meats of different hardness are the flour. These include biscuits, minced. It is mixed with oil, flour, and galettes, cakes, rolls, cakes, and various spices. Meat and meat pastries.

The USA Journals Volume 02 Issue 11-2020 55 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

9. Drinks. Liquids prepared for human CONCLUSION consumption, mainly to quench thirst, • Gastronomy is not just about food, it is are called drinks. The most common about all the foods that give a person drink is freshwater. Water is an important fluid for humans and other the energy they need to live.

living organisms. Drinks that can be • Oriental peoples, including the Uzbek drunk both hot and cold are tea and people, have their national dishes and milk. Products such as sour cream and their history of preparation.

guja are considered both beverages • Gastronomy is also interested in the and food. Also, fruit compotes and process of cooking and the history of vegetable juices are among the drinks. its origin in the study of the relationship between the culture and While these naturally made drinks are food of a particular country. very good for human health, alcohol • The peculiarity of Uzbek cuisine is that and fizzy drinks are bad for your health. Consumption of fizzy beverages is the taste of delicacies depends on harmful to humans. This is because objective and subjective factors.

medicine has shown that gas in the • The collection and analysis of drink can cause calcium absorption, gastronomic units are one of the most memory loss, bone loss, and liver pressing issues of modern linguistics. damage. It is therefore recommended REFERENCES to drink natural beverages. 10. Spices. Spices are widely used in all 1. From the solemn speech of Shavkat cuisines of the world. It is known that Mirziyoyev dedicated to the 30th spices and herbs are widely used in anniversary of the status of the Uzbek cooking in hot climates. This is because language as the state language. in hot climates, the appetite is often 2. Abu Ali ibn Sino. Laws of Medicine. suppressed and there is a situation in Book II. Tashkent-1956 which people do not want to eat [8]. At 3. Abdulakhatov N. and others. The study this time, various spices are used to of lexical units in Mahmud Kashgari's whet the appetite. There are so many "Devonu lug'atit turk". Tashkent- 2013 wild and cultivated plants in nature 4. Mahmud Kashgari "Devonu lug'atit that their bodies, leaves, flowers, and turk", V-1, pp:126, 159, 444, 445 fruits have a fragrant, bitter, sour, and 5. Mahmudov K. Uzbek delicacies. sweet taste. These herbs are called Tashkent-1989 spices. In the Uzbek national cuisine, 6. Dustjanov B. Khorezm cuisine. spices and herbs such as cumin, sedan, Tashkent-1994 basil, barley, kashnich, ginger, jag-jag, 7. Vasiyev M.G. Basics of food spinach, horseradish, semizot, kiyikot technology. Tashkent-2012 have a special place. In the Uzbek 8. Tilovov M.R. and others. Food hygiene. national cuisine, spices and herbs such Tashkent- 2007 as cumin, sedan, basil, barley, kashnich, ginger, jag-jag, spinach, horseradish, semizot, kiyikot have a special place. The taste of them will be unforgettable for foreigners forever.

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