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27Scientific Journal Impact Factor
PROSPECTS FOR THE DEVELOPMENT OF UZBEK-GASTRONOMIC TURISM Yoqubjanov Javokhir Karimovich B.A., javoxirbekl805@2mail.ru Irisboyev Shokhrukh Nurmukhammedovich B.A., Namangan State University irisboyev-sh@mail. ru
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. 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.
Keywords: gastronomic tourism, "green gastro-tourism", local development of cuisine, local cuisine, gastronomic tourism prospects, culinary skills, types of national dishes.
Аннотация: В статье анализируются перспективы развития гастрономического туризма в Узбекистане, одной из ведущих стран мира в сфере гастрономического туризма и гастрономического туризма. Цель ассоциации - организация различных мероприятий в сфере гастрономического туризма, в том числе выставок, фестивалей, форумов, семинаров, научных конференций, круглых столов, конкурсов и других мероприятий. реализация различных проектов, служащих развитию туризма. По словам официальных лиц, с целью продления туристического сезона в Узбекистане Ассоциация ежегодно в ноябре проводит Международный фестиваль национальной кухни «Вкусный Узбекистан», регулярно привлекает на фестиваль международные туристические агентства и организует региональные гастрономические туры по всему Узбекистану.
Ключевые слова: гастрономический туризм, «зеленый гастротуризм», локальное развитие кухни, местная кухня, перспективы гастрономического туризма, кулинарное мастерство, виды национальных блюд.
Scientific Journal Impact Factor
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.
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 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,
REFERENCES AND METHODS
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representatives of the travel company also go on culinary trips in order to expand their business.
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 gastrotour.
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 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
DISCUSSION AND RESULTS
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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.
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,
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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 NAME TERRITORIES OF PREPARATION MEANING
1. Atala It is prepared in all parts of the country, in different ways. (milk slurry, flour slurry, blue slurry) Atala - is one of the most ancient dishes in our country. From time immemorial, our ancestors used atala as an invigorating medicinal food. This food is not only nutritious, but also a cure for stomach ailments.
2. Qurtoba It is made in Navoi, Surkhandarya, Jizzakh, Samarkand and Bukhara regions. Kurtoba - is one of our oldest dishes. This dish is prepared in almost every home. Because kurtoba is a very useful food for the human body, it warms the body and gives extra energy.
3. Shirchoy This dish is also Shirchoi has long been one of the most
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served for breakfast in all regions of the country prepared. popular dishes among our people. This is because it is easy to prepare and easy to digest. Treatment of stomach, kidney and heart diseases. It is known for its rapid absorption into the body and its high potency.
4. Gilmindi In Bulungur, Koshrabat districts of Surkhandarya and Samarkand regions, Jizzakh BHHOflTHHHHr Fannaopon, Gilmindi - from ancient times, when our ancestors were tired of working in the fields, as well as prepared for distinguished guests. Because it is a very strong food among our people. This dish can be prepared only by the master. The complexity of the method of preparation
Bakhmal is prepared in Zaamin districts. The dish is recommended for low-energy people. Light, appetizing, long-lasting.
5. Yupqa It will be delivered to Bulun-Gur and Koshrabat districts of Surkhandarya and Samarkand regions, and Gallaorol district of Jizzakh region.. Yupka - In our people, in ancient times, it was prepared mainly during the cold winter months, when one of the members of the family was in a strong wind. During the battles, the same food was often prepared for the soldiers. This dish is very strong. Not all organisms can tolerate this food. Only people with strong bodies can consume this food.
6. Guja Guja - It is a food of our people, which is eaten as a thirsty food in the hot
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Of our country prepared in all foothills. summer months. Milk chicken is prepared in Tashkent and Fergana valleys. This dish is mostly prepared in places where oats, corn and wheat are grown. This dish prevents fatigue.
7. Tandir kebab It is made in mountainous areas of Surkhandarya, Kashkadarya and Jizzakh regions. It is eaten as a favorite food of the population of all regions of Uzbekistan.
8. Kulchatoy Of our country are prepared in all districts. It is eaten as a favorite food of the population of all regions of Uzbekistan. Usually is served as a guest meal.
9. Mosh-kichri Of our country in all districts, especially in Tashkent region. It is eaten as a favorite food of the population of all regions of Uzbekistan, it is a dietary food.
10. Moshkhorda Of our country in all districts, especially in Tashkent region. It is eaten as a favorite food of the population of all regions of Uzbekistan. It is especially popular among the population of Tashkent and Tashkent region.
11. Ugra-palov Samarkand province and to it prepared nearby. It is eaten as a favorite food of the population of Samarkand region and nearby areas.
12. Sumalak Of our country are prepared in all districts. Residents of all regions of Uzbekistan appreciate the national dish cooked in the spring. This dish gives people strength. In the Muslim world, it is called Navruz.
13. Nisholda Of our country in all places, prepared in different ways. Nishal is one of the sweets inherited from our ancestors, which is served at weddings and celebrations and is still consumed today. When placed in a white bowl, it decorates the table and
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has a strong digestive power.
14. Kholvaytar It is prepared in all parts of the country, in different ways. It is consumed as a favorite dessert of the population of all regions of Uzbekistan. It is a popular dessert among the population and is often baked at weddings and celebrations.
15. Qatlama It is prepared in all parts of the country, in different ways. It is consumed as a favorite bread of the population of all regions of Uzbekistan. It is a popular bread product among the population, often baked at weddings and celebrations.
16. norin It is made in Tashkent city and Tashkent regions of the country. One of the longest cooking dishes after sumalak and halim (khalisa), the variety of flavors in the dish still retains the popularity and mystery of the dish.
17. Khasip Of our country in all places, prepared in different ways. This dish is also one of the favorite dishes of our people, it is prepared mainly from the head, legs, stomach and intestines of slaughtered cattle, and is a nutritious, energizing dish.
18. Qiyma kebab It is prepared in all parts of the country, in different ways. The popularity of this dish has reached the whole country and even foreign guests. Its cooking process, taste and appearance will satisfy everyone's appetite.
19. Chalop Of our country in all places, prepared in different ways. It is the main liquid food prepared and consumed in all regions of the country, especially in summer. Chalop is an appetizing and fast-digesting food on hot days.
20. Egg barracks (Khorezmia n food) Khorezm, Bukhara of our country and Navoi regions. Egg barracks are mainly prepared in Khorezm, Bukhara and Navoi regions, and are one of the most invigorating and delicious dishes in our national cuisine, which has antiquity and
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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!
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