CC BY
18
UDK 004.02:004.5:004.9
Tohirova D.M. student
Samarkand state institute of foreign languages
Aminova N.R. head of the office department Samarkand state institute of foreign languages
Odilov B.O. teacher of the German language Samarkand state institute of foreign languages
PECULIARITIES OF GASTRONOMIC TOURISM AND POTENTIAL
TO GROWTH IN UZBEKISTAN
Abstract: This article aims to introduce gastronomic tourism as an expanding trend in tourism on a global basis. Uzbek cuisine and regions of the country specialized to prepare particular type of dish as the manifestations of gastronomic tourism are discussed as well. Also article depicts the main Uzbek dish - plov, differences in preparing this food among regions.
Keywords: gastronomic tourism, cuisine, regions, tasting, sustainable, itinerary, food chain, food delivery.
Gastronomic tourism refers to trips made to destinations where the local food and beverages are the main motivating incentives for travel. The word "gastronomy" comes from the Greek word "gazter" (stomach) and "nomos" (law). However, the meaning of this word is deeper than this narrow definition in a dictionary. The goal of the gastronomy is primarily to provide people with the highest quality nutrition services that do not adversely affect human health. The culture of the baking service has a non-hygienic effect on the environment and offers a pleasant feeling.
Although different terms such as "nutrition tourism", "gastronomic tourism", "gastro-tourism", "wine tourism", "food tourism" and "gourmet tourism" are used in most gastronomic references, this term is known as "dependent on the taste of food and drink" for tourism descriptions. Gastronomic tourism depends on the specific features of the food, and it shows the local status of a particular region or state.
Gastronomic species play a key role in tourists' impressions of the region by introducing a particular region's food and culture and shows the characteristics of the region. As an example of Turkey as one of the gastronomic tourism destinations, it is world-renowned for its dishes such as kebabs and donut kebabs. Recent studies have shown that the taste and diversity of Turkish cuisines are a major factor in attracting foreign tourists. Turkey ranks fifth in the world in terms of foreign surnames. In addition, Turkey takes third place on organized tours and
trips to get the taste of Turkish cuisine, and tourists who come to this point think Turkish cuisine is delicious, attractive, rich and delicious.
Gastronomic events, festivals, various courses, master classes, museums, and other things are important in preserving the gastronomic value of the area. Gastronomic tourism is developed with the systemic relationship of regions food, tourism, and culture with each other. Therefore, with this factor, gastronomies preserve historical and cultural treasures and leave them unchanged to the next generation. Many studies have been made in Uzbekistan in this regard. Particular attention is paid to gastronomic tourism in the field of service and education in the higher educational institutions of the country, as well as in food and service research institutes. But there are still many things to do.
Uzbekistan is a very convenient country for the development of gastronomic tourism. The existing opportunities and conditions are reflected in the country's cultural and historical heritage. Oriental sweets also make a special impression on tourists. Kokand curry, hawthorn, baklava, chak-chak, folding, and dish are also one of the favorite sweets. Public festivals reveal the diversity of our national dishes. For example, Navruz: sumalak, ko'ksomsa, chuchvara and manty, which are made at our national holiday, are important not only for foreigners but also for the local population. Every year, the International Festival "Silk and Spices", which is held in Bukhara, also plays an important role for attracting tourists and contributes to the development of gastronomic tourism.
Looking at global level, the International Culinary Tourism Association predicts that the rate of gastronomic tourists will grow rapidly in the coming years. In the UK, food tourism is estimated to be worth nearly $8 billion each year. International culinary tourism seems less significant than its domestic counterpart. Whilst consumers take food into consideration when deciding where to take a holiday, it is not usually the main consideration. The growth in popularity of ethnic cuisines like Thai, Indian, North African, Mexican and Chinese as well as Uzbek countries is attributable to a significant degree to of gastronomic tourism. Food and drink festivals constitute the sole instance where the decision to travel is taken solely on the grounds of the gastronomic experiences offered. Whilst this segment is growing, at present there are estimated to be no more than a million international culinary tourists travelling each year. Potential for Growth Culinary tourism is a growth segment, and typically gastronomic tours are increasingly being combined with other activities such as cultural tours, cycling, walking, etc. With consumers being increasingly aware of the benefits (economic, environmental and health related) of local produce, there is an increased desire to try local dishes, foodstuffs and drink. This has led to the emergence of local food and drink festivals, as well as increased interest in local markets. Growth in this niche market is expected to be strong over the next 5-10 years, although from a comparingly small base, so volumes will still be small. Gastronomic consumers are chiefly couples that have above-average income, are usually professionals and are aged from 30 to 50. This correlates closely to the demographics of the cultural
tourist. The International Culinary Tourism Association states that on average, food travellers spend around $1,200 per trip, with over one-third (36% or $425) of their travel budget going towards food-related activities. Those considered to be "deliberate" food travellers (i.e. where culinary activities are the key reason for the trip) tend to spend a significantly higher amount of their overall travel budget (around 50%) on food-related activities.
Today gastronomic tourism is playing a vital role in tourism sphere. Because each tourist who visit in a particular destination wants to try to eat national local food and see national cuisine. Uzbekistan national dishes and Uzbek cuisine have already been liked by most visitors from all over the world. Uzbek cuisine is renowned globally as national and well-developed aspect of the Uzbekistan culture and Uzbek people. It is one of the most savoury and mouthwatering in tastes cuisine in Central Asia. Situated on the caravan routes of the Great Silk Road, Uzbekistan has been assimilating the most interesting and original receipts of food from wide range of countries. Every meal of Uzbekistan has its own traditional way of cooking, and one dish has a lot of methods of preparing throughout the country. The main items of Uzbek cuisine which attract lots of tourists are plov, soup (Sho'rva), kazan kebab, khanum, samsa, lagman, manti, dolma, beshbarmak, yakhna, shashlik, yubka, halim and others. Plov is the symbol of uzbek hospitality, padishah of uzbek dastarkhan. It is prepared in every Uzbek family. Even some families have created their own timetable of cooking palov with regular intervals, for example in Tashkent hardly any Thursday goes without plov. In various regions of Uzbekistan, people have their own techniques of cooking. In Samarkand people put meat, carrot, rice in several layers and steam it. All ingredients of plov are roasted at the beginning In Tashkent's kitchens. The ceremony to certify the inclusion of plov within the UNESCO took place on February 3rd 2017 in Tashkent Representative List of Intangible Cultural Heritage of Humanity. The Association of Cooks of Uzbekistan declared plov as the zenith of traditions of national pride. On 8 September 2017, within the frames of the "Uzbegim" festival of traditional culture, the world record on cooking the biggest plov was set and this plov was recorded in the Guinness World Records' Book. The unprecedented event was hold on the Sayilgoh street, Tashkent. The record-breaking dish was around 8 tonnes. Over 50 well-known cooks worked in harmony from across the entire country to prepare the record dish using all the ingredients at reasonable sufficiency. Guests from all over the world sampled plov. Most part of the meal was distributed to the residents of Tashkent. In Tashkent tourists can find more than 17 kinds of plov. The recipes and techniques differ largely. Historical region Samarkand will make jaws drop with the opportunity to taste boiled chickpeas with meat served on Samarkand bread called "Galaosiyo". The region of Jizzakh is renowned for its samsa which can weigh over 500 g. Just for the record, this type of samsa, is recorded as the most delicious not only in Uzbekistan, but also beyond the country's borders. Nearly passenger travelling through the highways, has a stop in Jizzakh to try samsa. Kazan kabob
is cooked in 10 regions, in addition to Fergana, where it is most highly popular and the recipes in every region are all different. Andijan will delight tourists with delicious lagman. Its noodle strips can grow to nearly 600 meters in the pre-boiling. If tourists visit Namangan, they do never let the chance of trying soup in a jug-shorva fly away. Amazingly, this dish can be kept under heat for a whole day. Bukhara's plov oshi sufi has its remarkable place among other dishes. Oshi sufi is boiled at first and only then cooked in a copper pan known as a kazan. Navoi. Dolma, beloved for its tasty meat and rice filling, can be found in Navoi. In the Kashkadarya region you can stimulate our saliva by just enjoying Chiyali yakhna, a delicacy made of pressed meat. This dish is considered as main parts of parties and daily life as well, as locals are occupied especially with breading cattle, provision of meat is hardly out of reach. Surkhandarya is rich in secrets and one of them is a recipe more than a 100 years old-chupancha, made from roast lamb. The cuisine in Khorezm is famous not only its unique taste, but also for the dedicated work of the cooks. Ijjon, tar-tar made of meat, is chopped by axe and knife for several hours nonstop. Karakalpakstan. People in Karakalpakstan creative approach to cooking beshbarmak and tuxumbarak (egg shells). Nowadays, Uzbekistan tour operators are working under preparing gastronomic maps for the tourists to create them more flexibility during their travel around the country. Also, there is a book named "365 Days of Sun" which helps tourists to choose what to eat here in our country judging from their own tastes. All unique food is fundamental to the development of gastronomy tourism in Uzbekistan.
Uzbekistan is also rich in an abundance of vegetables, fruits and berries.
Uzbek melons are rightly considered to be the most easily melting in the mouths in the world - this is the result of a unique combination of dry soil, poor watering and a high number of sunny days per year.
Each type of tourism develops on the basis of the available opportunities in the region. Especially, gastronomic tourism will be improved based on the lifestyle and national values of the local population and that is why Uzbek culinary is considered as "Large C" of our nation. But we still do not have the full potential of our country. At the same time, overwhelming part of the population does not have an idea of the essence of gastronomic tourism. If you take countries such as France, Turkey, Japan, Italy, and China, most of the tourists come to these countries to eat their food. We also have to find ways to make our national cuisine more widely available, using the possible potential at our disposals.
Tourstic agency made an analysis of the most popular directions of gastronomic tourism in CIS countries among Russian tourists. The analysis was done due to the fact that gastronomic tourism in the CIS countries is one of the fastest growing trend. The top 5 CIS countries popular for gastronomic tourism among Russians include Georgia, Azerbaijan, Armenia, Kazakhstan and Uzbekistan. Furthermore, Uzbekistan became the winner in the "Discovery of the Year" according National Geographic Traveler Awards 2019 for the best tourist destinations. Uzbekistan won the first place in the nomination of "Gastronomic
tourism", with 34% of respondents voted for Uzbekistan; Italy and Azerbaijan scored 21% and 17% respectively.
In the course of thinking about great strides in gastronomic tourism Uzbekistan, sustainability challenges incurred in food tourism from the perspective of a food researcher should be considered. It explores essential key features that may influence future business trends in food tourism the world over, including those of future expectations of tourists. Food resources in gastronomy or culinary tourism include food products and local cuisines gathering under the umbrella term of food agriculture. The concept of supply chain management of a restaurant and food factory requires effective food distribution systems involving growers, raw material suppliers, local food factories, wholesalers, distributors, retailers and consumers. Gastronomy is a fashionable trend, a hobby for overwhelming majority. People seek to experience food in the same vein that they seek out other elements of large and little Cs like art, music and architecture. Linking gastronomy and tourism also provides a platform for the promotion of cultures through their cuisine. This not only assists in destination branding, but also helps to promote sustainable tourism through preserving valuable cultural heritage, empowering and nurturing pride amongst communities, and enhancing intercultural communication. Through a visit to a food festival, cooking class or farm-to-table dining experience, tourists garner a better sense of local values and traditions. 2017 has been designated by the United Nations as the International Year of Sustainable Tourism for Development. It is now more important than ever for destinations to maximize the potential of gastronomy tourism to ensure economic growth, social inclusion, cultural and environmental preservation, and mutual understanding. Yet, to fulfil this potential, destinations must adapt by understanding and forecasting demand, creating networks with all local stakeholders and develop adequate products and marketing strategies. Support is also required to foster skilled human capital. UNWTO Ailiate Members Programme mentions how gastronomy tourism can be a driver for the modern tourist hungry to create authentic yet memorable experiences and a pillar of sustainable tourism. As there is a risk of allowing excessive exposure of the traditional techniques and ingredients, which may lead to new dishes that do not have any ties to the values and traditions of the Uzbek cuisine, in which case, the preservation of the gastronomic heritage could be more and more complex issue. Moreover, there are several issues and challenges with regards to the increasing demand for food tourism, surrounding: food tourism policy, food loss and waste, the anti-consumption of food, well-being, overeating, lack of 'good practice' in culinary and gastronomy tourism, portion sizes, the protection of indigenous cuisines, and special food consumption and others.
Irrespective of the above drawbacks, Culinary experiences play an increasingly crucial role in social life, with shifting tastes shaping consumer preferences and service offerings across the globe. In response, food tourism has flourished, with the wider hospitality and tourism embracing tourists' desire to
consume the traditional, new, and unheard culinary heritage available at the destinations that they visit. Here, the mobility of different cultures and their associated culinary traditions hold the power to influence how eating values in host societies are transformed and reorganised. Thus, food tourism, food-related activities, and culinary experiences and attractions have been characterised as services worthy of promotional focus by tourism marketers. To this end, food tourism is perceived as significant, providing multiple benefits to local economies and contributing to local service development in the process. Therefore, before getting down to seriously to boost this type of tourism, consumer welfare and food anti-consumption, future trends, food wastage and loss, food quality and food security, the experiential pleasure, critical perspective, omnivorousness and overeating, globalisation, taste, the role of cuisine in promoting regional tourism, religiosity and special food consumption, food service ecosystems, food festivals, destination foodscapes, the application of technology and innovative food tourism development, foodservice and food tourism education, local food and the sustainable tourism experiences shall be ensured and deeply discussed in assigned levels.
In summary, the evidence that our country is one of the leading countries in the tourism industry can be achieved through the development of all areas of tourism, in particular gastronomic tourism. Even it is worth claiming that gastronomic tourism is a priority. It has not only the nourishment but also the factors that reflect the national traditions. As for gastronomic opportunities, Uzbekistan is rich in diverse cultural and recreational resources. However, sustainability challenges should be taken into consideration so as to prevent adverse effects.
The list of used literature:
1. Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250- 263.
2. Flemmen, M., Hjellbrekke, J., & Jarness, V. (2018). Class, culture and culinary tastes: Cultural distinctions and social class divisions in contemporary Norway. Sociology, 52(1), 128-149. Guillemin, I., Marrel, A., Arnould, B., Capu.
3. Hennion, A. (2007). Those things that hold us together: Taste and sociology. Cultural Sociology, 1 (1), 97-114.
4. Hogg, M.K., Banister, E.N., & Stephenson, C.A. (2009). Mapping symbolic (anti-) consumption. Journal of Business Research, 62, 148-159. Jafari, A., Taheri, B., & vom Lehn, D. (2013). Cultural consumption, interactive sociality, and the museum. Journal of Marketing Management, 29 (15-16), 17291752.
5. Kim,Y.G., Eves, A. & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423- 431.
