Uzbekistan Food Culture

In 1995 about 71 of uzbekistans population was uzbek.

Uzbekistan food culture. The ancient persians greeks arabs chinese russians and nomadic turkic tribes have all contributed to uzbek culture. The chief minority groups were russians 84 tajiks officially 5 but believed to be much higher kazaks 41 tatars 24 and karakalpaks 21 and other minority groups include armenians and koryo saram. National uzbek food is the separate layer of culture of uzbek people. Uzbekistans cuisine has a deep culture where meat milk animal fats vegetables and sharp and bitter spices are used intensively and the steppe eating habits are still maintained.

At their fertile valleys uzbek people raised vegetables fruits and cereals. Uzbekistan is a country in central asia once a crucial hub on the silk road. The best travel food and culture guides for uzbekistan asia local news top things to do. When most people think of uzbekistan their minds immediately go to the awe inspiring islamic architecture of the registan in samarkand the towering kalyan minaret of bukhara or the ancient walled city of khivawhat you dont hear much about is food in uzbekistan.

In fact when we first arrived we really had little to no idea what we would be eating during our 3 weeks in the country. Food in uzbekistan is a way of life. It is a very common tradition to serve dessert before dinner. The main dish in uzbekistan is called plov.

Its so important to uzbek cuisine and culture that it is featured as intangible cultural heritage of humanity by unesco. The culture of uzbekistan has a wide mix of ethnic groups and cultures with the uzbeks being the majority group. They bred cattle which were the source of meat the abundance of which can be seen in most dishes. Even the most scrupulous researches will not help to identify trends rules and even more laws.

Unlike their nomadic neighbors uzbek people always were a settled nation which cultivated agriculture and cattle raising. The culture of uzbekistan is vibrant and uniqueit was formed over thousands of years incorporating the traditions and customs of the peoples who at various times inhabited the territory of modern uzbekistan. Nationwide competitions are held to see who can make the best plov. There are around 200 varieties of this meal.

The way uzbek people treat cooking is the subject of careful study. This is the regions cradle of culture for more than two millennia where cit.