| Description |
Uzbek cuisine (cookery) today is a special national brand. It is no coincidence that every year it is gaining increasing popularity in the countries of near and far abroad. The great culinary heritage of the Uzbek people has passed the test of time. Each new era brought new products and new technologies. Accepting new things and developing, Uzbek cuisine has invariably remained national, bright and original. It is the highest dignity, wealth and special harmony of Uzbek cuisine that attract an increasing number of fans around the world to it. With a three-thousand-year history, the gastronomy of Uzbekistan is distinguished by its diversity, calorie content, healing properties, as well as its aesthetic qualities. At the same time, the traditions and culture of cooking, characteristic of our region, form a nationwide culinary art. |
| Social and cultural significance |
The national cuisine of Uzbekistan is distinguished by its uniqueness, a variety of culinary traditions, has deep historical roots, is immensely popular in many countries of the world, as well as among guests of the republic, as a symbol of oriental hospitality.
Over the years of independence in Uzbekistan, a lot has been done to preserve the culinary art as historical and cultural heritage, the necessary organizational and legal conditions have been created for the development of the public catering sector, taking into account national historical traditions and modern trends in food technology. Much attention is paid to the training of young highly qualified chefs and public catering specialists. All this contributed to the increase in the prestige of the national cuisine, its further popularization.
A special role in the popularization and development of the national cuisine belongs to business entities and non-governmental non-profit organizations. Recently, more and more specialists working in public catering organizations become winners and prize-winners of foreign and international culinary competitions. It is also interesting that the traditional Uzbek cuisine, "accustomed" to its popularity at home, has long stepped far beyond the borders of Uzbekistan, and today the networks of Uzbek restaurants, cafes and teas are present on almost all continents. Of course, they are popular for their taste and variety, which, in turn, are due to many factors - from the climate and fertility of the Uzbek land to the rich filling of national cuisine with traditions inextricably linked with the ancient history and culture, lifestyle, character and spiritual values of the Uzbek people. |
| Transmission method |
Transmission of knowledge and skills is taking place on the basis of traditional non-formal learning method Usto-Shogird (“Master-Apprentice”) and/or within formal educational programme in specialized educational establishments and private learning centers. |
| Community |
Mahalla, families, Uzbek Association of cooks, etc. |
