logo
calendar1 Oktabr 2024
view30
Main language:English

SUSTAINABLE AND CULINARY TOURISM IN ORGANIC CUISINES IN UZBEKISTAN

Field of Science:
pdf

66fb9dd688d64.pdf

PDF

Iqtisodiy taraqqiyot va tahlil

Iqtisodiy taraqqiyot va tahlil

Publish Articlesee more

ARTICLE ANNOTATION

quote
This article analyses the relationship between sustainable tourism and gourmet experiences in Uzbekistan, focusing specifically on organic food and sustainability. The essay examines the advantages and challenges of integrating different organic methods into Uzbekistan's gourmet tourism. It delves into how implementing sustainable practices may enhance local restaurants, save cultural and national meals, and advance environmental safety. This research aims to provide insights into the future of sustainable culinary tourism in Uzbekistan by analyzing literature, case studies, and present practices. The local and international cuisines in Uzbekistan are contrasted in terms of their organic qualities and their ability to attract tourists

AUTHORS

A.Odilov

Silk Road international university of tourism and cultural heritage

M.Toshkhujaev

Silk Road international university of tourism and cultural heritage

Tags

# Узбекистан# Uzbekistan# O‘zbekiston# barqaror turizm# устойчивый туризм# sustainable tourism# oshpazlik turizmi# кулинарный туризм# culinary tourism# organic cuisine# sustainable practices.# organik oshxona# barqaror amaliyotlar.# органическая кухня# устойчивые практики.

OTHER ARTICLES IN THIS JOURNAL

Rate Article

0
0 ratings
5
4
3
2
1

Article Identifiers

ROI:

https://eroi.uz/11.0183/A1024-0015

DOI:

Not Available

References

Dahlberg, K.A. (2020). *Organic Farming and Sustainable Agriculture: An Overview*. Journal of Organic Systems, 15(1), 3-16.

Hall, C. M., & Mitchell, R. (2022). *Food Tourism around the World: Development, Management, and Markets*. Routledge.

Maksudov, D. (2024). *Organic Ingredients in Traditional Uzbek Cuisine: A New Trend*. Journal of Culinary Tourism, 31(3), 78-90.

UNWTO. (2021). *Global Report on Sustainable Tourism*. World Tourism Organization.

White, A., & Thompson, R. (2023). *Challenges in Implementing Organic Cuisine in Culinary Tourism*. Tourism Studies Quarterly, 28(2), 102-115.

Zhen, Y. (2023). *Sustainable Culinary Tourism in Central Asia: Challenges and Opportunities*. Tourism Development Review, 15(2), 112-126