Центральноазиатский журнал образования и инноваций 4-jild vation-son (2025) · 101–104-betlar

DEVELOPING GASTRONOMIC TOURISM BASED ON UZBEKISTAN’S NATIONAL CUISINE

Sagindikova, Shaxsanem

DOI: 10.5281/zenodo.17294072 · Manbada o'qish → · PDF (manba serverida)

Annotatsiya

This article provides a comprehensive analysis of how Uzbekistan’s national cuisine can serve as a strong foundation for developing gastronomic tourism. It explores the historical roots, cultural symbolism, and economic potential of Uzbek culinary traditions while also identifying existing challenges and strategies for improvement. Furthermore, it highlights the importance of integrating gastronomy with cultural heritage, sustainability, and international cooperation. As a result, it emphasizes that gastronomic tourism not only promotes economic development but also strengthens cultural identity and global recognition.

Uzbekistan, national cuisine, gastronomic tourism, Silk Road heritage, cultural identity, culinary development, sustainable tourism, hospitality.

Metadata manbasi: jurnal OAI-PMH arxivi · Sindex to'liq matnni saqlamaydi, manbaga havola beradi.