DEVELOPING GASTRONOMIC TOURISM BASED ON UZBEKISTAN’S NATIONAL CUISINE
Ключевые слова:
Uzbekistan, national cuisine, gastronomic tourism, Silk Road heritage, cultural identity, culinary development, sustainable tourism, hospitality.Аннотация
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.
Библиографические ссылки
Jumayev, B. (2022). The gastronomic tourism in Uzbekistan: past and present. Научно-методический и теоретический журнал.
Komilova, N. K., Matchanova, A. E., Safarova, N. I., Usmanov, M. R., & Makhmudov, M. M. (2021). Some socio-economic aspects of gastronomic tourism study. Studies of Applied Economics, 39(6).
Patterson, I., & Turaev, H. (2020). Gastonomy tourism as an emerging niche market in Uzbekistan. Journal of Gastronomy Hospitality and Travel, 3(1), 141-149.
Tajibayeva, O. (2025). UZBEKISTAN'S FOOD TOURISM: CULINARY HERITAGE AND PROMOTION. International Journal of Artificial Intelligence, 1(2), 336-342.
Tulkinovna, M. R., & Ugli, Z. S. T. (2023). Innovative and Traditional Ways of Developing Gastronomic Tourism in Uzbekistan. Central Asian Journal of Innovations on Tourism Management and Finance, 4(2), 116-120.
