Theoretical views and comprehensive research in exploring uzbek cuisine and eating culture

  • associate professor, department of world history, Termez State university, Termez, Uzbekistan

DOI

https://doi.org/10.47689/2181-1415-vol2-iss10/S-pp348-352

Keywords

Surkhan oasis , nutrition , national cuisine , anthropology , ethnology , ethnography , tableware , etiquette , culture , research , uzbek cuisine

Abstract

The article deals with the study of Uzbek traditional cuisine and food culture, in particular, the historical and scientific literature in the full coverage of traditional cuisine, nutrition and changes in cuisine in Surkhandarya region.

Downloads

Download data is not yet available.

References

Appadurai A. How to Make a National Cuisine: Cookbooks in Contemporary India // Comparative Studies in Society and History. 1988. Vol. 30, N 1. P. 3–24.

Homi K.Bhabha.Democracy De-realized. First Published February 1. 2003, 209р. //https://journals.sagepub.com/.

Food, Health and Identity 1997; Food and Gender 1998; Food, Drink and Identity 2001; Drinking Cultures 2005; Food, Drink and Identity in Europe 2006

Арутюнов С. А. От спокойной к ускользающей материальности: о проблемах этнографического изучения материальной культуры (интервью Н. В. Богатырь) // Этнографическое обозрение. 2011. № 5. С. 5–19; Богатырь Н. 5.В. Современная технокультура сквозь призму отношений пользователей и технологий // Этнографическое обозрение. 2011. № 5. С. 30–39.

Harris M. The Abominable Pig // Food and Culture: а Reader / ed. By Counihan, P. Van Esterik. New York; London: Routledge, 2008. P. 54–66.

McCracken R. D. Lactase Deficiency: аn Example of Dietary Evolution // Current Anthropology. 1971. N 12. P. 479–517;

Messer E. Anthropological Perspectives on Diet // Annual Review of

Levi-Strauss C. From Honey to Ashes / trans. by J. Weightman, Weightman. New York: Harper & Row, 1973;

Douglas M. Deciphering a Meal // Food and Culture: а Reader / ed. by C. Counihan, P. Van Esterik. New York; London: Routledge, 1997. P. 40–41.

Firth R. Primitive Economics of New Zealand Māori. London: Routledge and Sons, 1929.

Mintz S., Du Bois C. The Anthropology of Food and Eating // Annual Review of Anthropology. 2002. Vol. 31. P. 99–119.

Malinowski B. Argonauts of the Western Pacific. London: Routledge & Kegan Paul Ltd., 1922; Firth R. Primitive Economics of New Zealand Māori. London: Routledge and Sons, 1929.

Kushakov, S., & Akhmedov, S. (2021). The Ethnic History And Composition Of Uzbek People: On The Example Of Two Languages, Settlement And Livestock Tribes. The American Journal of Interdisciplinary Innovations and Research, 3(02), 24-27.

Abdulloev, S. B. (2021). Positive Attitudes To" Dev" In Central Asian People. The American Journal of Social Science and Education Innovations, 3(01), 275-279.

Yusupovich, K. S. (2020). The Emergence Of Religious Views Is Exemplified By The Southern Regions. The American Journal of Social Science and Education Innovations, 2(10), 143-145.

Tangrikulov, J. E., & Rakhmatov, E. T. (2020). COTTON WORK, WORK OF UZBEK PEOPLE FICTION: CAUSES, CONSEQUENCES, RESULTS. Theoretical & Applied Science, (7), 70-73.

Erkinovich T. J. The role of the press in the process of historical development of Uzbekistan: Classification of popular magazines and newspapers //ACADEMICIA: An International Multidisciplinary Research Journal. – 2020. – Т. 10. – №. 5. – С. 1982-1989.

Majitov, M. A. U. (2020). Some views of islamic religion and muslim scholars on the phenomenon of human personality. ACADEMICIA: An International Multidisciplinary Research Journal, 10(5), 1541-1547.

Kushakov, S., and S. Akhmedov. "The Ethnic History And Composition Of Uzbek People: On The Example Of Two Languages, Settlement And Livestock Tribes." The American Journal of Interdisciplinary Innovations and Research 3.02 (2021): 24-27.

Downloads

149 121

Published

Theoretical views and comprehensive research in exploring uzbek cuisine and eating culture

How to Cite

Fayzullaeva, M. (2021). Theoretical views and comprehensive research in exploring uzbek cuisine and eating culture. Society and Innovation, 2(10/S), 348–352. https://doi.org/10.47689/2181-1415-vol2-iss10/S-pp348-352