Studying Uzbek Cuisine on a Global Scale: A Scientific Article on Research in History, Ethnology, and Anthropology

Abstract

This scientific research focuses on the study of Uzbek cuisine within the global gastronomic and academic context, analyzing its historical development, ethnological features, and anthropological significance through the case study of the Surkhandarya region. The research explores the formation of Uzbek culinary traditions shaped by ancient civilizations, cultural exchanges along the Great Silk Road, and the interaction of diverse ethnic groups. The gastronomic heritage of Surkhandarya is interpreted in relation to its natural environment, agricultural traditions, and ethno-cultural structure. The study employs historical-comparative, ethnographic, and anthropological approaches to reveal the role of national cuisine as a component of cultural identity and as part of the global food system.