Skills and traditional technology of preparing vine with grapes.

Ratten or Phdao is a vine with a strong trunk, and thorns on the bark, stems, and leaves. There are many types of rattan, water rattan, Krek rattan, Chveang rattan, Arex rattan, Dambong rattan, Preah rattan…etc. Whereas Liana is also a type of vine like rattan, but the stem is smaller. Both types of plants grow in the wild and can be used for many purposes such as to make a string or Knouch, or they can also be used as a weaving material. In addition, rattan can be made into various furniture such as tables, cabinets, chairs, sofas, and so on. Liana can be used to weave tables, chairs, sofas, chairs, rugs, baskets, and other home decor items. Although some rattan and liana production time is done over a long period of time like bamboo weaving, the method of using rattan and liana as materials are not as difficult as bamboo, as there is no need to split and paste them into small pieces, just cut from the forest and you can use it as you wish. Rattan and liana accessories are still popular among Cambodians because they are lighter, more durable, and cheaper compared to wooden objects. Making traditional rattan and liana products is a lucrative job in addition to farming. But some take it as the main business as well.

Information about the gardening in Central Asia can be found in ancient Greek, Chinese and Roman sources which were written in the 1st millennium of BC. Central Asia is the motherland of many fruits. Through the centuries on the basis of the people’s selection productive sorts of such fruits as apricot, apple, pear, nut, almonds, pomegranate and grapes were created. Majority of them in terms of quality have their own unique place in the world collection. More than 20 sorts of fruits and berries are cultivated in our republic. Seeded fruit trees, pome fruit trees, subtropical plants and berries took the main place. Autumn sorts of apple, pear and grape autumn and winter sorts have economical significance. From time immemorial viticulture was developed in Tashkent and Samarkand regions and in Fergana valley. On the basis of all successes are the knowledge and skills of gardening accumulated for centuries, the secrets of which are passed on from generation to generation.

Seasonal customs and rituals circle is a kind of encyclopedia of the life of the people. Uzbekistan also has a number of seasonal rites and holidays. Uzbek seasonal celebrations should be classified as follows: 1) winter parties or circles (gap gastak); 2) spring holidays – Navruz, Shohmoylar (harnessing of bulls in soha, i.e. the beginning of plowing), Holidays of tulips and roses, Loy tutish (clay supply, i.e. the beginning of building a house), etc.; 3) from summer celebrations, the "Qovun saili" (melon festival), "Choi momo" etc; 4) autumn holidays related to harvesting - Mehrgan, "Uzum saili" (grape festival), etc.

Technology of cooking the famous national dish with rice, beef or lamb, oil, carrot and other ingredients. Palav (pilaf) has different kinds: white, yellow, bargitoki (with grape leafs), pustdumbapalav (with sheep’s tail fat) and etc. In 2016 the nomination of “Oshi Palav, a traditional meal and its social and cultural contexts in Tajikistan” was inscribed on the Representative List of UNESCO.

Skills of drying fruits and vegetables for using them in other seasons. Fruits such apricot, grape, plum, cherry, peach and vegetables are dried in the sunny and shadow places with special methods.

Skills of cooking of a dish with beef, grape leafs and some vegetables.

Skills of cooking of gam with juice of grape, or mulberry, melon.

Traditional skills of preparing vinegar from unripe grape.

The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.