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Abstract
This thesis explores the distinctive characteristics of Uzbek national cuisine as an essential component of the country’s cultural identity and historical heritage. Uzbek cuisine has developed over centuries under the influence of geographical conditions, nomadic and settled lifestyles, trade routes such as the Silk Road, and intercultural exchanges. The research analyzes the main ingredients, cooking techniques, symbolic meanings of dishes, regional variations, and social functions of traditional Uzbek food. Particular attention is given to iconic dishes such as palov, bread (non), and festive meals prepared during weddings and national holidays. The study demonstrates that Uzbek cuisine reflects values of hospitality, collectivism, respect for tradition, and seasonal harmony. The findings highlight the importance of preserving culinary traditions in the context of globalization and cultural transformation.
References
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